Docstoc

msg00059

Document Sample
msg00059 Powered By Docstoc
					                                   Re: Traditional Winemaking methods

Re: Traditional Winemaking methods

Source: http://newsgroups.derkeiler.com/Archive/Rec/rec.crafts.winemaking/2006−12/msg00059.html



       • From: gene <genepool@xxxxxxxxxxx>
       • Date: Fri, 01 Dec 2006 05:53:00 GMT

No more punchdowns, just let it rest with a tight cover of plastic wrap. The CO2 left in the wine should
protect it for a week or more. I do this to some of my zin, and I like the result.

Gene

Pino wrote:

        Thanks for the information!
        I would like to try this next year and hopefully get darker cabs and
        pinot noir.
        Do you still need to punch down and stirr the skins after you start
        this extended fermentation?
        Joe

        marcortins@xxxxxxxxxxx wrote:


                If you keep a layer of CO2, you need a couple sheets of plastic wrap
                first so you don't just carbonate you wine. You also need to replenish
                the CO2 often enough to eventually remove the O2 that is present. the
                two gases will constantly mix when you add CO2.

                Ray Calvert wrote:


                        You must keep a layer of CO2 on the wine. You can either
                        ferment in a
                        sealable container that allows you to keep the cap down such
                        as a stainless
                        steel primary with a floating top or you can use a CO2
                        canister and maintain
                        a CO2 layer on top of the wine.

                        Ray

                        "Pino" <pinodiuva@xxxxxxxx> wrote in message
                        news:1164888404.239882.73430@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxx




Re: Traditional Winemaking methods                                                                         1
                             Re: Traditional Winemaking methods
                           An article on the health benefits of wine said
                           that the traditional
                           methods used in Southern France and
                           Sardinia were responsible for the
                           higher phenolic content of their wines.

                           Does anyone know what this method(s) are?
                           Apparantly key to these
                           methods is fermenting on the skins for 2−3
                           weeks. How can this be done
                           safely?

                           thanks
                           Joe




.




Re: Traditional Winemaking methods                                          2

				
DOCUMENT INFO
Shared By:
Categories:
Tags:
Stats:
views:0
posted:3/31/2013
language:Unknown
pages:2