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Cap

The layer of fruit pulp, skins, and possibly seeds that forms on top of the must during fermentation in the primary fermentation vessel. The cap forms when carbon dioxide emitted by the yeast rises to the surface, carrying solid material with it. The steady rise of CO2 keeps the solids at the surface where they form a "cap." The surface of the cap should not be allowed to dry out, as it is a perfect medium for mold growth. One should "punch down the cap" at least daily, but preferably twice a day. This keeps the cap moist and, by submerging it briefly, coats it with sulfite-bearing wine that kills mold spores (assuming, that is, that the must was treated with Campden tablets or potassium metabisulfite initially).

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