I have 4 plastic fermenters each with 400 lbs of must in my garage in
front of a heater. I added the ML at the end of fermentation at
present my wine is at 23 degree celsius, alcoholic fermentation is
finished and it is sitting in a primary with a large plastic bag on
top of the wine. I would like to leave it for a week or two before I
press of the wine Am I running much of a chance of spoilage, or should
extended maceration be don at a lower temperature?

"Jim" > wrote in message
...
>I have 4 plastic fermenters each with 400 lbs of must in my garage in
> front of a heater. I added the ML at the end of fermentation at
> present my wine is at 23 degree celsius, alcoholic fermentation is
> finished and it is sitting in a primary with a large plastic bag on
> top of the wine. I would like to leave it for a week or two before I
> press of the wine Am I running much of a chance of spoilage, or should
> extended maceration be don at a lower temperature?

Temperature isn't really the issue. With extended maceration you run two
risks:
(1) Reduction [H2S formation] in the lees
(2) Microbial spoilage on the exposed surface

Stirring the bottom of the must once a day or so helps to prevent the first
one. You also need to use your nose to detect incipient problems. If you
smell rotten eggs, you have a problem.

Reducing the headspace over the must prevents spoilage organisms from
growing. Spritz a little sulfite solution over the top of the must and
smooth a plastic sheet over the surface, holding it down with pieces of wood
or whatever. The idea is to keep the plastic flat against the surface of
the must/wine so there is no airspace.

Tom S

Tom thank you for the information.
I have been told that stirring on the gross lees can add a creamy
texture to the wine so a week or so following your suggestions is
what I am going to try this time.

"Jim" > wrote in message
...
> Tom thank you for the information.
> I have been told that stirring on the gross lees can add a creamy
> texture to the wine

That's not the main reason for stirring the lees. The main reason is to
prevent reduction (hydrogen sulfide production) which leads to rotten egg
odors and worse.

Tom S

Thank you for the information Tom.

Thank you for the information Tom.

Tom thank you for the information.
I have been told that stirring on the gross lees can add a creamy
texture to the wine so a week or so following your suggestions is
what I am going to try this time.