Re: Using a Press for the First Time

Thanks Lum, that's a good explanation - I guess just keep the pressing light
(I'm not sure how to determine 30-40 pounds/sq. in. without a meter of some
type).

Ed

P.S. I had the pleasure of flying business class on Delta to Spain last
month (thanks to frequent flyer miles), and in the menu they give out for
dinner there was a section about making your own wine and they cite your
on-line book as an excellent resource - so you're advise is flying high
these days!


"Lum" <[EMAIL PROTECTED]> wrote in message
news:[EMAIL PROTECTED]
>
> "Ed Marks" <[EMAIL PROTECTED]> wrote in message
> news:[EMAIL PROTECTED]
> > Thanks Lum - I will definitely apply pressure in small increments, and
try
> > to minimize foam coming out.  You mention doing three or more press
> cycles,
> > but how do you decide when you've done enough?  Isn't there a point
where
> > you're just extracting tannins and other bitter elements that won't help
> the
> > wine?
> >
> > Thanks again.
> >
> > Ed
>
> Ed,
> The amount of work required is just about the same for each press cycle,
but
> less wine is produced each cycle.
> For example, with a 1/4 ton press, you might get about:
> 28 gallons the first cycle, 7 gallons the second cycle, 2 gallons the
third
> cycle and 0.5 gallons the forth cycle.  So, deciding when to stop is easy.
> You wont extract very much bitter material if you keep the pressure to
less
> than 30 - 40 pounds per square inch.
> lum
>
>
>