Wine Making at CRUSHPAD: Fermentation Punch Downs
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5:24
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@EvilGio Oxidation is much more dangerous on post fermentation stages. During fermentation, especially at starting stage aeration is desirable to boost yeast expansion. CO2 forms a buffer between fermenting surface and deny oxygen access. But since fermentation is finished access to oxygen (aeration) must be strictly denied, unless there is special need for wine aeration (Hydrogen sulphide smell = smell of rotten eggs).
japshal 7 months ago
Don't you have oxidations problems with this "manual" punch down?
EvilGio 8 months ago
ive done this method at my home for 3 years now and i love it !!! i do the punch down 2 to 3 times a day for 2 months and my shiraz came amazing last year and this year i did the same with sangiovese grapes and i cant wait to taste in 2 years from now :)
zeropointprophet 2 years ago
you are very informative and within this one vid you have mentioned and described variances that I have yet to see on youtube good job, dude
HonkyScott 3 years ago
is there a series of these videos?
where can i find something complete?
from picking the grapes to drinking the wine?
mchristofakis 5 years ago
Looks Yummy !!!
wjjames26011 5 years ago
SWEET !
keenanski 5 years ago