3min chapter

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308: Brewer’s Retreat Panel on Wine-Beer Hybrids with Russian River, Side Project, and Hanabi

Craft Beer & Brewing Magazine Podcast

CHAPTER

How to Make Press Wine

In the case of a red fermentation um you're tasting that ferment every day and it's on skins so skins are floating on top of the wine which is at the bottom of the fermenter. You drain off the free run and then shovel out all that pumice and press it, but if you go too far you might end up with a wine that's too tannic for instance or maybe actually too sweet too round. The amount of leftover juice can vary a lot we've found that in beer it's usually that you're going to end up with something that's potentially too light but not too much tannin so we've used pino pumice as an example.

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