is there a generally accepted time ( specific gravity ) to press ? I know I should be checking SG daily ,,,,, but double shifts don't leave much time at the end of the day.....lucky enough to get her to punch things down a couple times a day for me . what's a good # for SG ? If I were to consider an extended maceration , rather than pressing after primary ferm goes still , is it worth the risk during forcast 80 deg days ? are there special precautions to take such as gas blanketing , etc ? how long would it take to get to the point where I need to press ? I've heard commercial wineries that do ext mace. go as much as
40 days. Is there that much of a benefit ?- posted
16 years ago