Hi,
This feels like a dumb question, but I've never pressed white grapes before, just reds after fermentation. Do you need to remove the stems before pressing? What about running them through a crusher first?
Thanks, Berry
By all means, crush the fruit first. It'll press easier. Leaving the stems in helps too because they provide vias for the juice to flow out of the pomace.
Tom S
I have read reports of people who tried to press white grapes without crushing. They blew up their press trying to get enough pressure to break whole grapes. If the grapes are not brocken they will not press.
Ray
I press whole clusters of Chardonnay in my Vaslin press each year and the pressure never exceeds 27 PSI. It often takes 8 to 10 press cycles to dry out the pomace. Lum Del Mar, California, USA
I've tried pressing white malvasia that weren't crushed, and it didn't work well at all. The crushed ones were quite easy on the otherhand.
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.