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Goosecross: Pumping Over the Cap

by David on November 5, 2009

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We continue with winemaking at Goosecross Cellars in the Napa Valley, two minutes at at time. The “cap” has risen, we’ve added the yeast, and now it’s time to begin “pump overs”. The cap refers to the layer of skins that rise to the top during red-wine fermentation. Enjoy!

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