To press or not to press
 

My bible is usually Pambianchi's "Techniques in Home Winemaking".
Usually I always let the batch in the primary fermentors go down to
0.990. However on pg 137 he states that when the "fermentation has
subdued and the sugar concentration has reached 0.0 Brix (between
0.990 and 0.995), the wine should be racked and transferred to another
fermentor."

This would be very preferably to me right now since I really should
leave town Monday morning for some business but as you all know the
wine comes first...

This is a zin from Lodi on old vines that I have been doing the same
way from as long as I can remember. I figure based on other years that
the pressing should not take place until possible tue-wed, me being
out of town this is not good.

Talk to me,

SG Brix

SG Brix,
It sounds very close, I am not sure why you need to wait for pressing. But
if you believe that the wine will improve then delay your trip if at all
possible. If not then press as normal but save the skins. Would they fit
in the freezer or cold storage. Then if necessary you have the option of
experimenting.
Joe

"sgbrix" > wrote in message
om...
> My bible is usually Pambianchi's "Techniques in Home Winemaking".
> Usually I always let the batch in the primary fermentors go down to
> 0.990. However on pg 137 he states that when the "fermentation has
> subdued and the sugar concentration has reached 0.0 Brix (between
> 0.990 and 0.995), the wine should be racked and transferred to another
> fermentor."
>
> This would be very preferably to me right now since I really should
> leave town Monday morning for some business but as you all know the
> wine comes first...
>
> This is a zin from Lodi on old vines that I have been doing the same
> way from as long as I can remember. I figure based on other years that
> the pressing should not take place until possible tue-wed, me being
> out of town this is not good.
>
> Talk to me,
>
> SG Brix

I was just reading Lum's on-line manual with exactly the same question and with
the same grape.

Since you get most of the color extraction in the first 8 days or so, waiting
another day or two won't make much difference. From what I read, tannin
extraction is more linear over a longer period.

Honestly, I think the slightly early pressing has some advantages anyway. I
think there's less oxidation, and the sooner in the carboy and off the gross
lees has some advantages, especially for a Lodi zin.

Lee

I seem to find myself pressing at 2, 2.5 Brix (mostly drive by when I
have time, etc.). Haven't had a problem yet. The fermentation
shouldn't be that aggressive at this point. Lum states in his great
manual that color extraction reaches a high around 8 days of contact.
After that day the intensity drops off and the tannin extraction
continues to trend upward. I don't know how many days you have been
fermenting but that may help with your decision.

HTH,
Joe

Joe Giller > wrote in message >...

snip--- I don't know how many days you have been
> fermenting but that may help with your decision.

I double punched and stirred and by sunday eve I actually had a
reading at 1091 so I went for it. 7 days from the start. Just had time
for a quick shower before leaving for the shoe inspectors at the
airport.

SG Brix