|Find the Shiraz grapes|
|Fill as many tubs as you can fit in 2 cars|
|Marvel at Nokia's idea of colour correction|
|How to de-stem: place grapes on old bread tray|
|roll hand over grapes, grapes fall through holes|
|Stems stay on top. Viola!|
|No amount of foot scrubbing was acceptable to the crew, so plastic soled boots for the crush!|
The de-stem and crush took a bit over an hour and we ended up with 100L of must (from the Latin vinum mustum meaning young wine) which is the juice, skins and seeds. Yeast was added, a bit of yeast nutrient and our work was done for now. For the curious, the must was 26 Brix flat, so around 14.5 Baume. I have little control over temperature so I'm happy it's sitting around 22C.
We must have matured in our winemaking practices as nobody was asking "is it ready yet?".