I wouldn't stop punching down (though it might only be called "stirring" at this stage), but I wouldn't do it any more than once a day. And if you're worried about air contact, you can take a piece of cling film and press it onto the surface of the wine. It will help prevent oxidation until you press.
For what it's worth, I've often left my wine like this for two or three days after the cap sinks. The thought of doing that seems to elicit terror in some, though.
For what it's worth, I've often left my wine like this for two or three days after the cap sinks. The thought of doing that seems to elicit terror in some, though.
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