Early press or no push down

[nicklausjames]

I'm making wine from grapes. I started primary fermentation 5 days ago. I took an sg reading today and it's 1.030. The problem is I need to leave town tomorrow and wouldn't be able to push down the grapes for 2 or 3 days. I was thinking of pressing now and moving to carboy or am I being too paranoid and it is ok to leave grapes without pushing down for a few days? Which would you recommend an early press or leaving a few days with no push down?

 

[Turock]

How active does it look? At that SG, the ferment should be less active and since it's very close to 1.000, it's not wise to leave it because you no longer have the active CO2 cover to protect the wine. I would press and get it in a carboy and be sure the airlock is going to stay in place before leaving.

 

[blackspanish777]

I agree. At that SG you should be nearing your fermentation should have slowed considerably. Rack to a clean, sanitized carboy with the air lock and let it finish fermenting. Most recipes call for you to remove the fruit after 5 or so days anyway.

 

[grapeman]

To me that would depend on how much you are making. 1.030 is not that close to finished and will foam for a few more days creating plenty of C02. If onlya carboy full, I would press it and put it in a 7.9 gallon fermenting bucket, snap the lid on and put an airlock on it, leaving enough headspace for it to foam up a bit. If you are doing a larger batch and have it in a large primary, I might consider making arrangements for someone to come and punch it down at least once a day. I would then press it when I got back.

 

[Turock]

Yes, what Grapeman said is certainly a good alternative. I'm also concerned with the airlock staying in the carboy at that SG, so getting it into a bucket with some headspace and an airlock would be the best bet.

 

[JohnT]

+1 on grapeman, I would leave about 20 to 30% headspace for the 2 days that you are away.

 

[whackfol]

Find a friend to punch while you are gone. Pressing early obviates the use of fresh grapes. Not sure what grapes you are using, beginning BRIX, fermentation temp... My preference would be to ferment dry and then press.

In the end, You gotta do what you gotta do.