I tested each pressing seperately and found some slight changes, but nothing significant or even beyond the margin of error of my chemistry skills and equipment.
Early Free Run
Free Run
1st Pressing
2nd Pressing
TA
.62%
.56%
.58%
.6%
pH
4.02
3.96
3.95
3.94
SO2
coming soon
Notes
tastes sweeter, still fermenting so carbonic acid might be effecting the numbers. Also a slight sulfur nose, not rotten eggs, very faint.
Tastes almost dry, [...]
I rented an 80l bladder press and fit all the skins into one pressing. Free run filled the 15 gal. keg and I pressed another 5 gal. I broke up the cake a little and re-pressed, gaining two more gallons. The flavors of the pressed juice are a little more tannic and slightly more acidic. [...]
I pulled 3 gallons of juice off of the skins as an experiment in a lighter beaujolais-style merlot. It may end in disaster, but it will be interesting.
Merleaujolais
Merlojolais
Merjolais
I added the remaining skins and wine into the large fermentor, now there is only one fermentor.
