Primary Fermentation & Punching the Must Cap

It takes roughly 4-5 days after crushing for primary fermentation to begin. Don't get nervous... Blessed Mother will not let you down!

Tools you will need before and during primary are a wine hydrometer, a digital thermometer, a must punch and lots of paper towels.

First thing to do is take a specific gravity reading using your hydrometer to get a baseline. The reading will be done again after primary fermentation is done and you will be able to ascertain the ABV of your wine using the chart that came with your hydrometer.

Punching the must cap is a two step process. First, make a hole in the grapes, take a temperature reading of the wine and record it. Do this for each punching so you'll have a fermentation timeline to refer to in later years. Next, use the must puncher to push the must cap back down into the liquid. Those grapes won't give off any flavor if they remain risen above the liquid during the heat of the fermentation process.

As fermentation progresses, the wine temperature will rise and peak in the low 90s causing the must cap to rise well above the liquid. Your job is to get those grapes back down into the liquid three times a day for the duration of fermentation, which usually takes about ten days until the wine temperature comes back down into the 70s. Punching will get to the point of you being able to press down with the plunger on one side and roll the must cap, eventually breaking it apart and ending up with all grapes submerged.

Cleanliness is key... Use the plunger to gently scrape solids off the sidewalls and then wipe the interior walls with paper towel after every punch.

As you're working, occasionally look at your CO2 monitor. You need to be your own judge on when to vent your work space, but better to be safe than sorry. I don't spend much time on each punch, but if a see a reading above 2000 ppm I vent.

Punching the must makes the wine your own. You have to make a solid time commitment in order to achieve something great. Basically you are chained to your wine for two weeks until the crew returns for Pressing Day. I like the saying: Good grapes make good wine...... and this is very true, but your love and hard labor during primary fermentation is where the true greatness is developed.

After each punching, cover the wine again and walk away with a smile... knowing you'll be back in six hours..........

Let's make wine... It's good for you!