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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!

http://www.geckowinecompany.com

http://www.czcellars.com/CZ_Cellars/Welcome.html

http://finnhillwinery.com