I have no special equipment to extend primary fermentation beyond the initial fermentation cycle. However, I do have 240# of frozen chambourcin grapes. My favorite wine has been a blend of 40% cab franc, 30% cab, and 30% chambourcin. I thought I could hold my chambourcin back, then add it in stages. I could extend the fermentation quite a while. Does anyone have any thoughts on this? Tim
That'll work. As long as you can keep the fermentation going strong the wine is protected by the CO2 being evolved. Be on the alert for off odors though. I'd recommend spritzing the surface of the must lightly with sulfite solution toward the end of fermentation and wiping down the sides of the fermenter above the wine before covering.
Tom S
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