When you say they haven't been keeping well, what do you mean?


"Ray" > wrote in message
...
> The last few years I have been trying to extend my maceration and waiting
> until the cap truly falls. I have been letting it go for 20+ days. I
have
> been getting glorious color extraction and have been happy with the wines
> when young (18 mo's) but they have not been keeping well beyond 2-3 years.
> I wonder if this is because I left them too long.
>
> I have not been using inert gas but I have been laying a layer of sarane
> wrap over the surface to keep air contact to a minimum when the cap starts
> dropping. Like I say, no sign of oxidation when it becomes drinkable but
it
> has not been keeping well.
>
> Just a comment. Any opinions would be welcome.
>
> Ray
>
> "Dan Emerson" > wrote in message
> om...
> > 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
>
>