WineXpert To bag or not to bag?

[markb1983]

Here is my question. I'm debating on starting my eclipse cab kit and dumping the grapes right into the fermenter. Letting it stew for 2-3 weeks then using a strainer placing back into the bag and squeezing. Ideas?

 

[ShawnDTurner]

You can do that or put it in a paint strainer bag. The difference is in the clean up. The paint strainer bag is much easier by far. I have done it both ways, no difference in extraction in my opinion. CHeers

 

[cpfan]

markb1983:

2-3 weeks in the primary is probably not a very good idea.

Steve

 

[tonyt]

Some believe that after ten days you should remove the skins or risk a vegital taste. Bag or no bag makes no difference except in clean up and ease of racking.

 

[markb1983]

Hey! Thanks for the update. I just lefty local brew store they said don't worry about the timetables when it comes to kits. Normally it's just a suggestion. I take it this is the case. Good looking out gents, I appreciate it

 

[SouthernChemist]

Keep in mind that the included grape skins are not raw, crushed grapes. They've more than likely been processed to work in a specific way for the kit. I doubt you will really get anything beneficial from them if you kept the in the wine over 2-3 weeks. Beyond that, I'd recommend a strainer bag as others said. Other people have had quite a mess on their hands when it comes time to rack. Feel free to squeeze the heck out of it, though.

 

[MrKevin]

I don't bag and use a strainer. I enjoy doing it this way. I don't know if one way is better or not. I have never did a comparison to see if there was any visible difference. I assume there's not based on all the other comments. I just like being able to stir things up daily and not have to put my hands in the must.

 

[WI_Wino]

I don't bag and use a strainer. I enjoy doing it this way. I don't know if one way is better or not. I have never did a comparison to see if there was any visible difference. I assume there's not based on all the other comments. I just like being able to stir things up daily and not have to put my hands in the must.

Do you pour from primary to secondary through a strainer? I personally would be somewhat concerned about oxidation.

Also I use sanitized rubber dish gloves to squeeze bagged skins. It's a dedicated pair, not ones that are used for general dishes.

 

[MrKevin]

Do you pour from primary to secondary through a strainer? I personally would be somewhat concerned about oxidation.

Also I use sanitized rubber dish gloves to squeeze bagged skins. It's a dedicated pair, not ones that are used for general dishes.

Wi_Wino
I install a strainer on the end of my racking cane so my wine is strained before ever leaving the primary so oxidation is not a concern.