If you are punching down your wine the skins should be under the level of
the juice after each punch down. When no more CO2 is being released the cap
won't so much as 'fall' as it will stop rising out of the must. This will
coincide with hydrometer showing no more sugar to ferment. I've been making
Cabernet and Merlot and I usually press at about 2 weeks with plenty of
tannins, but not too much.

Brian

"Tom S" > wrote in message
om...
>
> "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?
>
> When the cap falls, the surface of the fermenter will be clear juice. I
> have rarely observed this phenomenon, and concur with Lum that it's risky
to
> wait for that point. Unless you're conducting extended maceration (and
know
> what you're doing), you should press at or near dryness.
>
> Tom S
>
>