Removing the seeds

From what Vol

Cracking the seeds would be an issue. I never remove them, but I ussually have it off the skins with 2 weeks or so; if the cap sinks, I'm pretty close to pressing. Joe

I don't know of anyone who worries about that. I don't think it's a problem as long as the seeds are not actually crushed.

Tom S

I have never done it but there are techniques for removal of the seeds during fermentation. When you are puching down the cap, many or most of the seeds will come loose and fall to the bottom. I have read of techneques of drawing these off and removing them so they do not sit in the wne for the entire primary. Maybe some one else who has done this will comment on it. It may be what you are thinking of.

Ray

I have been removing seeds via the delestage technique. (not sure of the proper terminology.) I did notice the tannins were quite a bit less noticeable, and at an earlier age.(which is one of my objectives right now since my cellar is pretty empty!) It makes for a less complex wine, and it seemed to me that the fruit is like a picture without a backdrop. The tannins sort of give a solid background against which the contours of the other flavors are more "visible". Not being an expert in any sense of the word, I'm curious what some of the more knowledgeable members think of that idea?

There are two main parts to delestage fermentation, exportation of seeds and macro-oxidation. I have 4 primary fermentors with bottom drains that allow me to do delestage fermentation (or just rack-and-return without seed deportation) if I want (good summary of delestage:

My main reason for having the ability to drain my fermentors is so I can practice rack-and-return with macro-oxidation but delestage is also possible. Exporting the seeds is most beneficial when your grapes are in a less than optimally ripe condition because the tannins are very green and can have a negative impact on the wine quality. With ripe fruit, however, the seed tannins are more developed and can add complexity and body to the wine especially if macro-oxidation and extended maceration are done.

CHEERS!

Aaron