Re: which grapes can be crushed on the stems?

Hey there Lee- That certainly sounds like a fun afternoon! I don't believe crushing on the stems is a problem, especially since you plan on running the crushed must through your destemmer afterward. It's the fermentation on the stems that you want to avoid. As far as I know, there's not much if any extraction during the crush. Many winemakers use only a crusher and rake the stems out after the crush so I don't really see a problem. Alternatively, you could find a source of mechanically harvested grapes and skip the destemming all together.

Only a few months to go… Have fun!

Jody

That's my understanding also; feet are great for crushing grapes. Two qualifications on the original post though;

If you have access to a crusher/ stemmer anyway, why do it at all since destemming is the easy part?

If you do this, save up a few bread bags and cover your feet with them this is pretty sticky business...

As an aside, there are some in Burgundy who add some or all brown stems to the ferment to increase tannin extract in Pinot. If they are green that's not a good idea though.

Regards, Joe

I have seen recommendations that 10% of the stems be left in primary anyway so I would not think that would be a big deal.

I hope all of your friends have tough feet. I have not done it my self but I understand that those seed can get to hurting after you stomp for a little while. But that is not a reason not to do it once. But you may need new friends each year.

Ray