Pump Over

Pump overs are a technique of cap management in which juice pumped from near the bottom of the fermentation vessel is sprayed over the top to break-up and keep the cap moist. Typically the operation is performed to allow at least one or two complete turnovers in the juice. During the height of fermentation, pump overs usually take place several times per day. The frequency decreases as fermentation nears completion and desired levels of extraction are reached.