Video of Norton and Muscadine wine fermenting

This is from my daily punch down.  The CO2 from the yeast makes the skins float to the top.  You need to push them down under the must (juice before its wine) at least twice a day.  Keeps bacteria from setting in and ruining the wine (vinegar), it also helps to form the dark red wine color as this deep red/purple color comes from the skins.  If you didn’t ferment on the skins, you would get a light colored Rose’ instead.