why do I still have a cap when Brix is 0
 

Is it CO2 still coming out of the must? If so, how do I put the plastic
wrap on the must for extended maceration? I figure that if I still
have a cap forming after I punch, that means I still have CO2 coming
out, so I don't need the plastic right away. Should I wait until it no
longer forms a cap to put the plastic on it? advice please.
thanks
Marco

why do I still have a cap when Brix is 0
 

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


wrote:
> Is it CO2 still coming out of the must? If so, how do I put the plastic
> wrap on the must for extended maceration? I figure that if I still
> have a cap forming after I punch, that means I still have CO2 coming
> out, so I don't need the plastic right away. Should I wait until it no
> longer forms a cap to put the plastic on it? advice please.
> thanks
> Marco

why do I still have a cap when Brix is 0
 

I'm using two layers of plastic in two directions, followed by co2
purge to make up for any lack of sealing on the wine surface. My
fermenters are not round in shape so some things become difficult to
do. I am using 55 gal blue drums (closed ends) on thier sides with a
oval hole cut out of the top. This allows me the perfect port to take
the free run of the bottom and another port on the top to introduce the
CO2. The rest of the dum is sealed with plastic and duct tape - which
surprising enough to me, doesn't adhere all that well to the drum.


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
>
>
> wrote:
> > Is it CO2 still coming out of the must? If so, how do I put the plastic
> > wrap on the must for extended maceration? I figure that if I still
> > have a cap forming after I punch, that means I still have CO2 coming
> > out, so I don't need the plastic right away. Should I wait until it no
> > longer forms a cap to put the plastic on it? advice please.
> > thanks
> > Marco

why do I still have a cap when Brix is 0
 

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