punching down Ciel

This past Saturday we were coming to the end of fermentation for our Ciel du Cheval Merlot. The sugar that was left in the juice was being converted to alcohol and our twice a day "punch downs" had done a great job of mixing the cap and juice with a bit of oxygen. The "cap" is a mixture of grape solids, the skin, pulp and seeds that is pushed up to the top of the fermenter by the action of fermentation. When fermentation is going strong the cap can become so firm that you can almost stand on it. Punching down the cap helps to break up the solid mass of the cap, it makes sure that all of the grapes are being introduced to the fermenting juice and it also may free up any seeds so they can float to the bottom of the fermenter. Seeds can contribute hard green tannins to the wine so we are very careful not to crush them while we are punching down, or pressing.

Here is a little clip that Ross took of me punching down one of the fermenters. 

this is late in the fermentation so the cap has become much less firm and it is easier to punch down.