Joe Sallustio wrote:
> If you have a good way to seal it that is all that matters, the reason
> you punch it down is to keep it away from air and vinegar bacteria. I
> don't know that plastic wrap is going to make an airtight seal though.
> Maybe others have thoughts. You can also submerge the cap using one of
> those SS splatter screens and something heavy. Those screens are
> really cheap at Target.
>
> Joe
>
>

Plastic wrap is okay at this stage, it traps the small amounts of CO2
that are still coming out and keeps it on top of the wine. If you can
sparge the headspace that's even better, but it should keep with no ill
effects for a week or so. I would continue punching down though until
the cap falls.

Marco, at Brix 0, there are still about 2% of sugar left on average, so
the cap can stay up because the ferment is still going.

Pp