Tips for making cab

[Rdbakerdvm]

Hi all, I have been making Pinot for a few years but recently came into a 1/4 ton
Of nice Napa valley Cabernet grapes. They were crushed two days ago and have just begun fermenting. I was wondering when the best time to press would be…at the end of fermentation or maybe a few days later? When to add malolactic? Any other differences in making cab vs Pinot?

 

[Snafflebit]

I think, for Cabernet (maybe for all wines) extending the alcohol contact time with the must will start to pull out more bitter seed tannins. If you are happy with the flavor when SG gets a little below 0, I say press.

 

[Rdbakerdvm]

My fermentation seems to be going super slowly compared to my Pinot…gone from 26 to 21 in five days. Using rockpile yeast. I guess slow is good as long as it keeps going?