One week later it is time to strain the fermenting grapes, and get rid of the grape skins, before putting the proto-wine in a sealed container to complete fermenting.
Even though it seemed like a small amount, it took all hands on deck to actually manage the process, so they're aren't many photos. You can see the barrel uncovered, with the bubbling grape mush - evidence of fermenting!
From 15 kilos of grapes, we now have about 5 litres of liquid hapily bubbling away in our baby fermenter... I promise that it smelled better than it looked!