Punch downs, 3X a day

Dolcetto with gas bubbles from the yeast consuming the sugars below the cap.
Dolcetto with gas bubbles from the yeast consuming the sugars below the cap.

It is the first week of October, my Autumn decorations are out and we have mid-80’s temperatures during the day early this week; excellent weather for Harvest.

Now that we have the first of the red grapes crushed we have to monitor them frequently and push the solid part back into the juice to extract the lovely color, aromas & flavors – we have to do ‘punch downs’.  The Dolcetto we have has a pretty dense cap:

The cap goes from the light top of the photo to the juice at the bottom.
The cap goes from the light top of the photo to the juice at the bottom.

There are other methods to ensure contact between the juice and the solids, but we only use punch downs. You tube already has lots of videos on doing punch downs and various other methods for the curious.  All of wine making seems to require heavy lifting, pushing, pulling, and for those that do their own sampling in the vineyard hiking.  Several of my peers and I have dubbed Crush, ‘Body by Wine’.  It is a satisfying workout, and the results of the effort are worth it!

Cheers!

Punch down tool; where there is foam the punch down has been completed.
Punch down tool; where there is foam the punch down has been completed.
Punch down tool in action.
Punch down tool in action.

One thought on “Punch downs, 3X a day

  1. Thanks for the arm building exercise! The best part is the great aromas as the grapes begin to ferment. It’s also amazing to feel the heat that is released as the yeast does it’s thing. I believe you measured the Dolcetto at 89 degrees tonight.

    Liked by 1 person

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