White Grape Pressing Question
 

Hi,

This feels like a dumb question, but I've never pressed white grapes
before, just reds after fermentation. Do you need to remove the stems
before pressing? What about running them through a crusher first?

Thanks,
Berry

> wrote in message
...
> Hi,
>
> This feels like a dumb question, but I've never pressed white grapes
> before, just reds after fermentation. Do you need to remove the stems
> before pressing? What about running them through a crusher first?

By all means, crush the fruit first. It'll press easier. Leaving the stems
in helps too because they provide vias for the juice to flow out of the
pomace.

Tom S

> wrote in message
...
> Hi,
>
> This feels like a dumb question, but I've never pressed white grapes
> before, just reds after fermentation. Do you need to remove the stems
> before pressing? What about running them through a crusher first?

By all means, crush the fruit first. It'll press easier. Leaving the stems
in helps too because they provide vias for the juice to flow out of the
pomace.

Tom S

I have read reports of people who tried to press white grapes without
crushing. They blew up their press trying to get enough pressure to break
whole grapes. If the grapes are not brocken they will not press.

Ray

> wrote in message
...
> Hi,
>
> This feels like a dumb question, but I've never pressed white grapes
> before, just reds after fermentation. Do you need to remove the stems
> before pressing? What about running them through a crusher first?
>
> Thanks,
> Berry
>

"Ray Calvert" > wrote in message
...
> I have read reports of people who tried to press white grapes without
> crushing. They blew up their press trying to get enough pressure to break
> whole grapes. If the grapes are not brocken they will not press.
>
> Ray
>
> > wrote in message
> ...
> > Hi,
> >
> > This feels like a dumb question, but I've never pressed white grapes
> > before, just reds after fermentation. Do you need to remove the stems
> > before pressing? What about running them through a crusher first?
> >
> > Thanks,
> > Berry

I press whole clusters of Chardonnay in my Vaslin press each year and the
pressure never exceeds 27 PSI. It often takes 8 to 10 press cycles to dry
out the pomace.
Lum
Del Mar, California, USA

"Lum" > wrote in message >...
> "Ray Calvert" > wrote in message
> ...
> > I have read reports of people who tried to press white grapes without
> > crushing. They blew up their press trying to get enough pressure to break
> > whole grapes. If the grapes are not brocken they will not press.
> >
> > Ray
> >
> > > wrote in message
> > ...
> > > Hi,
> > >
> > > This feels like a dumb question, but I've never pressed white grapes
> > > before, just reds after fermentation. Do you need to remove the stems
> > > before pressing? What about running them through a crusher first?
> > >
> > > Thanks,
> > > Berry
>
> I press whole clusters of Chardonnay in my Vaslin press each year and the
> pressure never exceeds 27 PSI. It often takes 8 to 10 press cycles to dry
> out the pomace.
> Lum
> Del Mar, California, USA

I've tried pressing white malvasia that weren't crushed, and it didn't
work well at all. The crushed ones were quite easy on the otherhand.

"Lum" > wrote in message >...
> "Ray Calvert" > wrote in message
> ...
> > I have read reports of people who tried to press white grapes without
> > crushing. They blew up their press trying to get enough pressure to break
> > whole grapes. If the grapes are not brocken they will not press.
> >
> > Ray
> >
> > > wrote in message
> > ...
> > > Hi,
> > >
> > > This feels like a dumb question, but I've never pressed white grapes
> > > before, just reds after fermentation. Do you need to remove the stems
> > > before pressing? What about running them through a crusher first?
> > >
> > > Thanks,
> > > Berry
>
> I press whole clusters of Chardonnay in my Vaslin press each year and the
> pressure never exceeds 27 PSI. It often takes 8 to 10 press cycles to dry
> out the pomace.
> Lum
> Del Mar, California, USA

I've tried pressing white malvasia that weren't crushed, and it didn't
work well at all. The crushed ones were quite easy on the otherhand.