Buoyant Wine Skins

TonyP · Aug 15, 2012

I have my first wine kit with skins (RJS Winery Super Tuscan) in primary and am surprised at the buoyancy of the included skins I put in the straining bag. I've done some research and see the buoyancy is caused by the CO2 contained in and around the skins.

I've been pushing the skins under the surface once or twice a day, as instructed, but can't believe this is the right way to do it. This goes against one of my primary rules of wine making: let the wine do its own thing. I've thought about using marbles or some other anchor next time. What works best?

Tony P.

RickC · Aug 15, 2012

I trap the mesh bag underneath the surface with a long sanitized plastic spoon. I place the lid on without snapping at first and put something on the lid to keep the spoon from pushing it off. Seems to work well for me. I have seen others say to use a shot glass.

Deezil · Aug 15, 2012

Doing what you're already doing, works best...

Letting the wine do its own thing is fine for the most part, but not when you deal with a cap. Have to keep it moist or it'll go moldy on you and start growing bacteria..

The idea of sinking the bag into the juice is something i considered too but i'd rather have my straining bag floating on top then have it sunk to the bottom & covered in lees. It's also easier to remove in the end, and because it floats it's easier to squeeze for better extraction

Dugger · Aug 15, 2012

I also punch down the skins 2-3 times a day - I think this may also help with degassing later on since punching down seems to release a pile of CO2.

TonyP · Aug 15, 2012

Dugger said:
I also punch down the skins 2-3 times a day - I think this may also help with degassing later on since punching down seems to release a pile of CO2.

Good point. I think that's right. I see the CO2 percolating up when I push the bag down so gas is being released. Also, gas is released every time I take the lid off.

I take it I should continue until racking to secondary.

Tony P.