cap punching

[jimwv]

I am starting primary fermentation on Monday. I am using red grapes with skins, seeds & pulp in the must. I believe I should push down [punch] the cap 1 time per day. If I am not home for 2 days and the cap is not punched down during this time period will the quality of the finished product be significantly affected in a negative manner? Should the cap be punched down more than 1 time per day? Does the punching including any stirring or is it simply pushing in a vertical direction?

[race]

punch the cap as much as you are able and fits into your schedule. I would say a minimum of 3-4 a day from me.
this will help kill bacteria forming at the the top of the cap if left to long. Make sure you try to mix the bottom of the vessel whch incorporates the the lees in to the wime. - good luck. - dont go 2 days without this.

[Bacchus]

Probably too late to help - but for future reference Race is right, punch down as often as you can. There's so much CO2 coming off your primary that it shouldn't hurt anything if you don't for a day or so. You punch down the cap primarily for color anyway.

I punch down 2 times a day for one week.

Strain and press then skins to get as much color as possible, and into the secondary.


Just my thoughts....