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!

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