time between primary fermentation and pressing

Due to scheduling FU's, we've gone 7-10 days extra on red skins w/o any perceived calmities... YMMV...

We are waiting two days due to scheduling issues. 11 day fermentation, wait two days then press. 1900 lbs of California Old Vine Zinfandel and Alicante 75/25 co-fermented. Pressing this weekend. Haven't let it sit much more than 2 days after fermentation has stopped in the past.

Steve - also in PA

Hi

Letting the juice sit on the skins and seeds for a few days in a relatively cool environment will be fine. Relatively cool is somewhere between 55-65 degrees F.

We do this often at the winery, and at times have let wine macerate for 4-6 days with no ill effects. Actually extended maceration have insignificant effect on composition or on sensory effects of the resultant wine. Historically, seed tannins have been blamed for many things. Interestingly the most recent research has shown that seed tannins usually thought to be the culprit - are not themicat issue. In fact seed tannins may be the molecules that eventually make wine more drinkable! [Wines & Vines, October, 2009 pg. 56]

Hope this helps.

Jerry

De Angelis Wines

Dry ice can be used to create a CO2 blanket post-fermentation that will help protect the wine.

Greg G.

Follow up: Pressed on 10/25 First Racking on 11/2. Will rack once more before transferring to oak for 6 months. Using a 2 year old 30 gal American Oak and a newly purchased 30 gal ReCoop French Oak

Steve

Steve