I've made wine before, with mixed success, but I find it fun regardless of the outcome. So here's a little taste of what we did last weekend.
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| Find the Shiraz grapes |
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| Fill as many tubs as you can fit in 2 cars |
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| Marvel at Nokia's idea of colour correction |
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| How to de-stem: place grapes on old bread tray |
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| roll hand over grapes, grapes fall through holes |
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| Stems stay on top. Viola! |
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| 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?".
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