Re: which grapes can be crushed on the stems?

The beauty of the foot relative to wine production is that it spreads out body weight so the pressrure exherted on the fruit is not that large. There will likely be little stem character added to your wine by foot stomping as long as the stems (or most of them) are removed afterward.

Have fun stomp'n and CHEERS to ALL!!

Aaron

This year, I'm planning a grape crushing party, i.e., the "I Love Lucy" method. > I plan on having the grapes crushed by foot, and then I'll run the must through > my crusher/destemmer, and hopefully extract most of the stems. > > Is this a reasonable approach? I've heard that crushing on the stems will > result in increased bitterness, especially if the stems are green. Which > grapes might be best for this approach? Or should I just bag the whole idea > and have my friends just take a turn at the destemmer? > > Thaks for your suggestions. > > Lee
Reply to
Aaron Puhala
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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

Reply to
Joe Sallustio

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

Reply to
Ray

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