first wine - Sangiovese

[menivel]

Hi all,
I am making my first wine, with Sangiovese grapes, and I am looking for some advice.
I am nearly two weeks into the proccess.
My must has been sitting in the fermenting bucket for 13 days.
The shop where I bought the supplies advised me to wait to press until the cap falls to the botton, but I am worries that its taking too long and something might be going wrong.
The hydrometer reading is currently at 1.008.
I'm doing it with only natural yeast, and the temperature in the room is about 69°.
I was seeing many bubbles coming through the air cap until 4 or 5 days ago but its slowed and has almost stopped.
Any thoughts or advice would be most appreciated.
Thanks!

 

[ibglowin]

I would say 13 days is long enough on the skins. I would press off and let the lees settle out and compact for 5-6 days while it finishes (hopefully) fermentation. You may need to supply a little extra heat but if your room temp stays that warm it should finish out OK. With native yeast though you never know what your going to get so you take a small risk.

 

[Rocky]

I would move to secondary now and press the skins. With SG 1.008, you have a little way to go to a completely dry wine (SG 0.992 or so). How much wine are you making? If it is more than 1 carboy, I suggest segregating the first run of wine from your primary. If you are siphoning, hold the siphon tube off the bottom (where the gross lees are) and capture that wine first. Put the remainder from the primary and the wine from the pressing into a separate carboy. Good luck.

 

[menivel]

Thank you! Very helpful. Will alrack this evening.
I am making about 7 -8 gallons. I have one 6 gallon carboy and a couple of one gallon jugs. Do you suggest I keep the free flowing juice seperate, or mix with pressed juice?

 

[menivel]

So... I racked last night. And now I have another question.
I filled the carboy right to the bottom of the kneck and now this morning has risen into the the valve of the airlock.
Is this ok? Will it rise more? Does that matter?
Or should I take out some of the wine?
Thanks!

 

[LoveTheWine]

Do you have a gallon jug and another airlock?
I would transfer a few liters over to the gallon jug until fermentation calms down a bit.
The Co2 in the wine will protect it for now.