Grape Skin in Straining Bag or out of bag?

[Cheves]

I just got a WineExpert's Eclipse Series 2011 Lodi Ranch Cabernet Sauvignon. Reading through the instructions it says that I should put the grape skins into a straining bag and put it into the wine. Has anyone had experience with this line of kits? I know that with normal red wines you leave the skins out of a bag and have to punch them down multiple times a day through the fermentation process. Can I leave the skins in the juice or would you suggest I do as the recipe says and put them in the straining bag? Any advice would be helpful! It is my first kit wine and I want to make sure I do this right the first time and the wine will turn out the best I can get it to! Thank you!

 

[ShawnDTurner]

Pretty much, it is up to you. Clean up is the biggest difference I would say, easier to squeeze bag and toss Vs Fishing everything out once you transfer to secondary.

 

[Cheves]

Thanks Shawn. I have noticed through a few threads that most people do the bag too and just squeeze it daily. Sounds like a good idea!

 

[Rocky]

Thanks Shawn. I have noticed through a few threads that most people do the bag too and just squeeze it daily. Sounds like a good idea!

I absolutely recommend putting the skins in a bag and squeezing the bag a couple times a day for best extraction. When it comes time to rack, you will be glad you did.

 

[Cheves]

Will the bag affect the flavor of the wine in any way?

 

[ShawnDTurner]

Not that I have ever noticed! I will let other chime in on their thoughts.

 

[Boatboy24]

I've always used the bag and haven't noticed any "off" flavors. I can't imagine the mess that racking would be without it. 2-3 times a day, I stir the must and simply give the bag several presses on the side of the fermentor with the spoon.