Punching the Grape Cap
November 8, 2009 By Leave a Comment
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This is what it looks like to ‘punch the grape cap’ twice each day. The reason for this is to keep the grape skins that rise to the surface moist. The yeast continues to ferment the juice in the skins until the skins are empty of juice, then they begin to settle to the bottom of the container. This usually takes about a week to 10 days. As you can see, it can be a bit messy.Book Appointment
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