Day 4- Sept. 13 . The Nebbiolo and Zinfandel are both under going an active fermentation. There's not much to do at this point except "punch" down the "cap" a few times a day.
As Co2 is produced by the active fermentation, the grape skins are pushed up to the top of the container forming a tight pack of skins called the "cap".
Punching down the cap is breaking up this tight bunch of skins and mixing them back into the fermenting must.
Although it is an easy process, it is very important one for these reasons: the CO2 protects the skins and prevents spoilage; and color, tannins and other flavors are extracted from the skins so it is important to keep them mixed into the liquid.
The video at the left, shows punching down the yeast that was sprinkled over the surface of the must at day 2.
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