I have just a few red wines under my belt (in more ways than one) and
I have a question on pressing. I have heard that it is best to press
when 'the cap falls'. What does this look like? I just pressed a
cabernet where the cap was lethargic and did not rise very much during
the day. But it was still up. Is is supposed to actually fall into
the wine so you have no cap? At what point is there danger? When my
last cabernet was 'lethargic', I was really nervous. I don't think I
could have waited any longer. What does it look like and how do I
protect the wine when it is necessary.

Just a beginner wanting to make magnificant wine, I know I can now,
but haven't yet.

Dan