Wine Making, Com

Getting The Juice Out

After the initial fermentation and the many punch downs (4 times daily) 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 and by pushing down (punch down) we can extract more color tannins and flavor from the variety of grapes used. This applies 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.

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.