Wine Making, Com

The Pressing - Step 2

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After the initial fermentation it is now time to press the must. Shown to the right is a 110 Ltr tub with Pinot Noir must after fermentation, just waiting to be pressed. this tub was the perfect size for about 7 lugs (36 lbs) per lug. It allowed a large surface area for the skins to break down and get punched down as well. Punch down must be done 3 to 4 times daily, reason being the skins form together in a mass that can dry out when they float to the surface, and by pushing them down and mashing them to bottom of the tub (punch down) we can extract more color tannins and flavor from the broken down skins of grapes used. This applies primarily to the Red Grape family.

The must is scooped or poured directly into the basket press, Al and I are using his #40 ratchet press for this part of the process. Between each pressing we clean the the basket cage and the blocks as well as the base and threaded stem. We use a mild solution of Potassium Metabisulphite mixed with water. The threaded shaft of the press is coated with "Food Grade Grease" to insure no rust will form on the shaft.

Here I am (Rob) shown cranking the press. We like to fill the basket about 1/3 full that way we can extract most all the juice that the skins have to offer. We took turns cranking down on the skins. Where are the kids when you need them?

Al is removing the crushed skins also known as the cake. these skins can be pressed again with the addition of water and sugar, also known as the 2nd or 3rd run. Italian women call the cake the "Mother" used to make vinegar.


(above left) Al & his father at the press, quality assurance check by Al Sr. (above right) Rob and Al just having fun, we are in our happy place. Making wine is an art that you must give a part of yourself to. You have love to do it, have fun while doing it and above all share your experience with others by promoting the craft.