Most of the recipes in Terry Garey's book say to stir daily during primary fermentation, but she doesn't explain why. I'd like to know what I'm trying to accomplish. Am I trying to aerate, and should I therefore be splashing around a lot? Am I trying to improve the extraction, and might that mean that I should be pressing the pulp against the side of the fermenter? Something else altogether? Erroll
It's a litttle both: extraction and aeration. Doesn't hurt to stir things up from the bottom (the lees) to help thwart H2S also.
clyde
Also stir with your hands, really getting your arms down in there and squeeze it between your fingers. This will help with extraction as well. You get a real feel for what you are doing that way. ;o) Ray
LOL --- Have you squeezed your pulp today?
I love getting my hands into my wine!!
--Greg
As you've noticed, the rising bubbles of CO2 push the fruit up and form a "chapeau" or "cap."
As the cap rises above the level of liquid, the top begins to dry out. That renders it susceptible to infection.
The most important purpose of "punching down" (a better description of what you should do than "stirring") is to keep the cap wet.
I punch mine down three times a day.
vince norris
Thanks Vince, this is exactly the info I was looking for. I'd also like to thank everyone who took the time to reply, especially Ray, because pressing the pulp in a 2-gallon fermenter with my feet was getting mighty tricky :)
Erroll
"Ray" wrote in a message:
Are you including Elderberries in your 'hands in' approach? Now, where DID I put those Marigold gloves!
Aphodius
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