Press before or after initial fermentation?

[Norton]

First-time user with grapes here. I got some Norton juice and crushed grapes that were all together in one 6 gal. bucket. It looks very thick, almost like it is all grapes but I am estimating that I will get about 3-4 gallons of juice.

My question is do I run juice/crushed grapes through a press first and transfer to another primary for initial fermentation ? Or do I ferment it first as is in the bucket that they came in and then run the must/crushed grapes through a press after initial fermentation prior to transferring the must to the secondary?


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[Boatboy24]

With reds, you ferment on the skins, then press. Make sure you have enough headspace in that bucket for a cap.

 

[JohnT]

With Norton, though, you may want to limit the time on the skins to just a couple of days. This grape runs VERY tannic!

 

[Norton]

Thanks, I thought that was the case but I wanted to be sure. Also any idea as to whether there is a rule of thumb as to how long one should ferment on the skins in general? Like with whites you ferment in the primary till the sg is about 1.01, anything comparable to that with reds and skins?


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[Runningwolf]

I like to press at around five brix. If the caps drop you also want to press as you no longer have protection.

 

[spaniel]

With reds, in general, you ferment on the skins. Except with certain grapes (like Foch) where extended time on skin may introduce unwanted flavors.

This is also where the art of winemaking comes in. Want a full, tannic wine that sticks to your tongue? Ferment on skins until you press out into the secondary as you near the end of fermentation. Perhaps even do a cold soak to extend skin contact time. Want a lighter, fruitier wine? Crush, leave on skins overnight, then press out prior to adding yeast.