I am interested in finding a site that uses this method of development and all that it includes from harvesting to production Simple questions like when to add the Co² how much to use what grapes are best dry sugar rich or heavy in fruit When to add enzymes , how long what temperatures to work at etc
perhaps in the newsgroup we have a lead direct to a site
Ever waiting
Peter J Finn
Hi Peter,
I can't help you with a maceration carbonique web site.
However, the classic carbonic maceration method is very simple. Whole clusters of ripe Gamay grapes are loaded into a large tank and sealed with a fermentation lock. Some skins are broken by the weight of the grapes. "Normal" fermentation begins and fills the tank with carbon dioxide gas. Most of the berries remain intact and they undergo an anaerobic, enzymatic fermentation. The enzymes are naturally occurring in the grapes. A small amount of alcohol is produced and there is some reduction in malic acid. After ten days to two weeks, the tank is unloaded. The contents are pressed and the liquid completes fermentation in the normal way.
I have made many small batches of wine using two, 55-gallon poly drums equipped with removable lids. The technique is super simple and it produces a light, very fruity red wine.
Regards, lum
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