I want to conduct a pulp fermentation that will last the entire length
of fermentation (aiming for polymerisation of tannins).
I have experimented with this idea by macerating in sealed vessels
(such as plastic screw-top bottles). In these, any air can be squeezed
out and the cap can easily be punched down by tipping the bottle upside
down. Pressure is released once every couple of days to avoid
explosion, but never to the same level as atmospheric pressure. In
theory the wine would be protected under these circumstances by a CO2
blanket over the length of fermentation and Id have no acetification
problems. Unfortunately, in practise, I have.
I was wondering if anyone else had successfully managed this technique
(without fancy equipment) where they were able to punch the cap down
with ease whilst maintaining a good seal? If so, how?
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