Coronavirus - pulling together naturally...

2016 – Punchdown

By RAW WINE Team
October 11, 2017

The phase after crush, the punchdown.

The yeast is on the skin. The sugar&;s in the juice. To get the two to interact and get spontaneous fermentation the tow need to be mixed together, so this is how we do that every day.

The skin has a habit of wanting to float on the juice, which it does very easily as fermentation gases build up.

This phase can last a couple of weeks. It&;s hard at first, but as fermentation tapers off, the skins are easier to push down.

Related Articles

RAW WINE TALKS..., Interviews

RAW WINE TALKS… Chile

Brought to you with the kind support of ProChile. Join us for a whistle-stop tour of one of the world's most exciting 'new' natural wine producing countries. Although viticulture has...

News

Important Announcement

RAW WINE London 2020 - Postponed Dear friends, It is with a heavy heart that we write this letter. Due to the heightened risk of Coronavirus (COVID-19) and all the...

News

Coronavirus (COVID-19)

03/03/20 An update on the below. We have sadly had to postpone RAW WINE London 2020 because of Covid-19. To read more about this please see our latest news item...

Uncategorized

RAW WINE North America 2019 – The Photo Diaries

RAW WINE Montréal 2019 - explore this fair Stats: Over 2300 visits over the two days Breakdown: 32% public, 68% trade and press RAW WINE New York 2019 - explore...