Comments on: Submerged Cap

By: Bear Dalton

Bear Dalton — Mon, 09 Nov 2009 15:47:57 +0000

Both Ridge and d’Arenberg do a lot of submerged cap ferments with excellent results.

By: admin

admin — Sat, 07 Nov 2009 01:03:31 +0000

Something like a French press, though the french press uses a plunger, while the screen here doesn’t move. But the idea is the same.

By: Richard Shaffer

Richard Shaffer — Tue, 03 Nov 2009 20:08:17 +0000

Sounds like a French press coffee set-up, right?

Richard

By: J-M Bouchard

J-M Bouchard — Mon, 02 Nov 2009 22:09:24 +0000

It is a common fermentation technique used in the Barossa Valley (South Australia) by old fashion wineries.

You can still perform Pump-Overs and Rack & Returns during fermentation for cooling the ferment, reducing reduction character and introducing O2. Additions are also made during Pump-Overs and Rack & Returns.

Cons: capital cost, storage of the wood boards, installation and clean up.

I personally would love to have such set up for making all reds except Pinot Noir as I enjoy doing the punch down with them.

By: Arthur

Arthur — Mon, 02 Nov 2009 20:24:19 +0000

So what are the pros, cons and pitfalls of doing submerged cap fermentations?