My First Wine: Pressing the Grapes!
After finding a homemade press on Craig’s list, Ella and I press off the fermented grape juice. The large carboy gets the Sangiovese from Brad of Gecko Cellars, plus most of the Cabernet Sauvignon I obtained from Rob of Finn Hill Winery. The Petite Verdot goes into the 3 gallon carboy with the remaining Cab. Sauv. Dexter helps out as well! Now that I’ve finally added some ML bacteria that I got from Scott Greenberg of The Convergence Zone, it can now do its thing for a few weeks. Boy, does it take a “wine village”! I’ve ordered some more oak chips and few other wine additive “goodies” on-line. Can’t wait to see what I ordered! Will have to post some more lab numbers next time!
Posted on November 15, 2010, in Local Wineries, My First Wine series, NW Wine Academy and tagged Cabernet Sauvignon, Fermentation (wine), Finn Hill Winery, Gecko Cellars, Petite Verdot., Sangiovese. Bookmark the permalink. 3 Comments.