Extended maceration

[wineview]

Does EM work as well in cooler temperatures. By cooler I mean my basement is 64F.

 

[crushday]

You shouldn't have any difficulty with your EM at that temp. I hope it goes without saying, but make sure you're sealed up under airlock during EM...

 

[wineview]

Sealed up and under airlock.

 

[wineview]

How long is too long for EM?

 

[distancerunner]

Brunello stays on the skins for at least fifty two days after fermentation.

 

[wineview]

Does the varietal play into the equation?

 

[distancerunner]

Brunello is 100% Sangiovese. But to answer your question, no. As long as your sanitation and O2 control is good there shouldn't be a problem.

Which grapes are you using? What are you hoping to accomplish by extending maceration?

With Brunello the idea is to maximize tannin extraction. Tannin give the wine the ability to age for a long time. It also means that bulk aging will be at least two years and bottle aging another two before the wine is ready to drink. But another couple of years in the bottle may be necessary to smooth out the tannins and integrate the oak. When done correctly with good fruit the results can be stunning.

 

[wineview]

This all started because I was going to be out of town and not able to rack within two weeks. I thought I would experiment and see what four weeks would accomplish. This is a Sangiovese / Cab FWK. I pitched RC 212 on June 6 SG 1.110. It dropped to 1.000 and I snapped the lid under airlock on June 11. pH was 3.64. So it’s been 16 days under air lock at 70 F. Would you rack now or let it go a bit more. I suppose I was hoping for more extraction.

 

[distancerunner]

Never made a kit. They move from ingredients to finished wine in a hurry.

Brian (winemaker81) is the guy to talk to.

 

[wineview]

Never made a kit. They move from ingredients to finished wine in a hurry.

Brian (winemaker81) is the guy to talk to.

Racked yesterday. I always bulk age any kit for 12 months before bottling.