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Punching Down the Cap

by David on October 28, 2010

This brief video is a show and tell on why and how we punch down the “cap” of skins during wine fermentation. Enjoy! Subscribe

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Goosecross: Pumping Over the Cap

by David on November 5, 2009

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! More videos Subscribe  

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