![\"primi](\"\/wp-content\/uploads\/2009\/09\/primi-pomice.JPG\" "\\"primi")
<\/p>\n<\/p>\n
I got everything set up and started pressing the primitivo after retesting the brix<\/a>, which were at 0 for both cans.\u00a0 It took about 4 hours total, it\u2019s quite tedious with the basket press \u2013 the must<\/a> gets poured in until the basket is about full, then the lid gets screwed down to press.\u00a0 The lid is then taken off and the must is \u201cfluffed\u201d with a fork, then pressed again \u2013 these steps are repeated 2-4 times, until the pomice left in the basket feels dry.\u00a0 The trick is to not press too hard, which could pull out more bitterness and crack the seeds;\u00a0 and also not to press too lightly, and lose wonderful juice and phenolics that make the wine exceptional.<\/p>\n The pressed pomice came out of the basket like a layer of cake, and I noticed that my bowl of pomice looked rather yummy:<\/p>\n When I was finished, I had about 24 \u2013 25 gallons!\u00a0 I was not expecting that much, but it\u2019s a good problem to have!\u00a0 Since my pH was a little high before, I rechecked the combined juice \u2013 still up at 3.87.\u00a0 I went ahead and added tartaric acid to try to get the pH closer to 3.6, and ended up at 3.65.\u00a0 I\u2019ll check it again after I pump it off of the gross lees<\/a> in 2 days, just before starting the inoculation of malolactic bacteria<\/a>.\u00a0 For now, I covered the surface with plastic wrap and put a layer of CO2 over the top to protect it.<\/p>\n I got everything set up and started pressing the primitivo after retesting the brix, which were at 0 for both cans.\u00a0 It took about 4 hours total, it\u2019s quite tedious with the basket press \u2013 the must gets poured in until the basket is about full, then the lid gets screwed down to press.\u00a0 The […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[33,4,37,68],"_links":{"self":[{"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/posts\/492"}],"collection":[{"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/comments?post=492"}],"version-history":[{"count":6,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/posts\/492\/revisions"}],"predecessor-version":[{"id":1091,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/posts\/492\/revisions\/1091"}],"wp:attachment":[{"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/media?parent=492"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/categories?post=492"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/tags?post=492"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"pressing](\"\/wp-content\/uploads\/2009\/09\/pressing-primi.JPG\" "\\"pressing")
<\/p>\n![\"pomice](\"\/wp-content\/uploads\/2009\/09\/pomice-cake.JPG\" "\\"pomice")
<\/p>\n![\"pressed](\"\/wp-content\/uploads\/2009\/09\/pressed-juice.JPG\" "\\"pressed")
<\/p>\n","protected":false},"excerpt":{"rendered":"