Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 01-08-2004, 05:31 AM
Anthony J. Devitt
 
Posts: n/a
Default extended maceration

Looking for tips on extended maceration. Never done one before; seeking
advise. I ferment in 32G Rubbermaid Brutes lined with plastic fermentation
bags. I do have lids for them. I do have access to CO2. Are the lids enough
to hold in the CO2? Just looking for fellow winemaker input.
Thank You.AJD.



  #2 (permalink)   Report Post  
Old 01-08-2004, 06:44 AM
Tom S
 
Posts: n/a
Default extended maceration


"Anthony J. Devitt" wrote in message
...
Looking for tips on extended maceration. Never done one before; seeking
advise. I ferment in 32G Rubbermaid Brutes lined with plastic fermentation
bags. I do have lids for them. I do have access to CO2. Are the lids

enough
to hold in the CO2?


Those lids are nowhere near airtight, but gathering the liner and securing
it with a plastic spot tie should work pretty well once the wine stops
gassing. You still should untie the bag once a day or so, stir the bottom
and sniff for incipient H2S problems.

Tom S


  #3 (permalink)   Report Post  
Old 01-08-2004, 06:44 AM
Tom S
 
Posts: n/a
Default extended maceration


"Anthony J. Devitt" wrote in message
...
Looking for tips on extended maceration. Never done one before; seeking
advise. I ferment in 32G Rubbermaid Brutes lined with plastic fermentation
bags. I do have lids for them. I do have access to CO2. Are the lids

enough
to hold in the CO2?


Those lids are nowhere near airtight, but gathering the liner and securing
it with a plastic spot tie should work pretty well once the wine stops
gassing. You still should untie the bag once a day or so, stir the bottom
and sniff for incipient H2S problems.

Tom S


  #4 (permalink)   Report Post  
Old 01-08-2004, 07:59 PM
Ed Marks
 
Posts: n/a
Default extended maceration

Tom,

I'd thought about doing that, and wondered if it would help to initiate a
MLF when you tie the liner. I'm assuming by tieing up the liner you can't
really produce an air tight seal, so having a small level of CO2 being
produced by the MLF would help protect the wine. Would that work?

Ed

"Tom S" wrote in message
m...

"Anthony J. Devitt" wrote in message
...
Looking for tips on extended maceration. Never done one before; seeking
advise. I ferment in 32G Rubbermaid Brutes lined with plastic

fermentation
bags. I do have lids for them. I do have access to CO2. Are the lids

enough
to hold in the CO2?


Those lids are nowhere near airtight, but gathering the liner and securing
it with a plastic spot tie should work pretty well once the wine stops
gassing. You still should untie the bag once a day or so, stir the bottom
and sniff for incipient H2S problems.

Tom S




  #5 (permalink)   Report Post  
Old 02-08-2004, 04:22 AM
Tom S
 
Posts: n/a
Default extended maceration


"Ed Marks" wrote in message
news
Tom,

I'd thought about doing that, and wondered if it would help to initiate a
MLF when you tie the liner. I'm assuming by tieing up the liner you can't
really produce an air tight seal, so having a small level of CO2 being
produced by the MLF would help protect the wine. Would that work?

Yeah, that's the idea. You want to minimize the surface exposed to air, so
gathering the bag and tying it off just enough that the gas can escape ought
to work quite well. Opening the bag and stirring up the bottom is important
to prevent reduction in the lees, but be careful not to poke a hole in the
bag.

Tom S

Tom S




  #6 (permalink)   Report Post  
Old 02-08-2004, 04:22 AM
Tom S
 
Posts: n/a
Default extended maceration


"Ed Marks" wrote in message
news
Tom,

I'd thought about doing that, and wondered if it would help to initiate a
MLF when you tie the liner. I'm assuming by tieing up the liner you can't
really produce an air tight seal, so having a small level of CO2 being
produced by the MLF would help protect the wine. Would that work?

Yeah, that's the idea. You want to minimize the surface exposed to air, so
gathering the bag and tying it off just enough that the gas can escape ought
to work quite well. Opening the bag and stirring up the bottom is important
to prevent reduction in the lees, but be careful not to poke a hole in the
bag.

Tom S

Tom S




Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
MLF and Extended maceration [email protected] Winemaking 4 29-08-2007 03:05 PM
Is anyone out there doing Extended Maceration? [email protected] Winemaking 10 13-08-2007 06:14 PM
Extended Maceration marcO Winemaking 10 20-09-2006 02:55 AM
Making co2 for extended maceration etc. [email protected] Winemaking 4 15-10-2005 12:31 PM
Extended maceration question Igor Winemaking 1 18-08-2005 12:18 AM


All times are GMT +1. The time now is 02:48 PM.

Powered by vBulletin® Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
Copyright 2004-2022 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017