After days of bubbling fermentation, the moment has come for one of the most transformative steps in winemaking: pressing. This is where you finally separate the new wine from the grape skins and seeds, moving from a pulpy must to a pure liquid ready for aging.

The timing of your press, the equipment you use, and your technique will all have a significant impact on the final taste and texture of your wine. This guide will walk you through the key decisions to help you press with confidence.

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For a complete breakdown of extended maceration techniques and post-press handling, be sure to download our Complete 70-Page Guide to Red Winemaking.

When is the Right Time to Press?

Timing is everything. Pressing determines how much color, flavor, and tannin are extracted from the skins. While there are advanced techniques, the best time for most red wines is straightforward.

The Standard Rule: Press When Fermentation is Dry

For most red wines, you should press when the primary fermentation is complete. You'll know it's finished when the sugar level drops to 0° Brix. At this point, you have extracted the majority of the available color and flavor without pulling out the harsher tannins that can come with extended skin contact.

How to Measure: The presence of alcohol will affect your readings.

• Using a Hydrometer, a dry wine will read between -1.5° and -2.0° Brix because the alcohol is less dense than water.
• Using a Refractometer requires a correction for the alcohol. Use an online calculator to get an accurate reading.

Stylistic Choices:

• Pressing Early (3-5° Brix): Some winemakers press before fermentation is totally complete to create a softer, fruitier wine with fewer tannins.
• Extended Maceration: This involves leaving the wine on the skins for days or even weeks after fermentation is finished to extract the maximum amount of tannin and structure. For beginners, it's best to press at 0° Brix.

Choosing Your Equipment: Wine Press Types

For batches over 50 lbs, you'll want to use a dedicated wine press. The two main types are basket presses and bladder presses.

Traditional Basket Press

• Pros: Affordable and time-tested. They are a great entry-level option for home winemakers.
• Cons: Can require significant physical effort. It's easy to over-press and extract harsh seed tannins.

Bladder Press

• Pros: Incredibly gentle on the fruit, resulting in higher quality wine. Requires almost no physical effort. Lightweight and easy to clean.
• Cons: They have a higher upfront cost than basket presses.

Pro-Tip: If you're not ready to buy, many local winemaking shops (including MoreWine!) offer presses for rent.

The Pressing Process: Step-by-Step

1. Transfer the Must: Scoop or pump the fermented must from your fermenter into the press. The wine that runs out immediately is called free-run.
2. Separate Free-Run vs. Press-Run: Collect the free-run separately. This is your highest quality wine. The wine extracted by pressure is the press-run.
3. Apply Pressure Gently: Begin pressing slowly and incrementally. Your goal is to gently squeeze the wine out, not crush the seeds.
4. Taste as You Go: This is the most important step! Taste the wine coming out of the press frequently. When the taste becomes thin, watery, or noticeably astringent, it's time to stop.
5. Combine or Keep Separate?: You can choose to age your free-run and press-run wine separately, or you can blend them back together for added structure.

After pressing, the wine is transferred to a carboy or tank to settle for a day or two before being racked off the heavy sediment ("gross lees"). From there, it's on to secondary fermentation and aging.

Conclusion

Ready to press your own wine? Explore our selection of Basket Presses and Bladder Presses.