It started in the kitchen in a washing bowl
Then we progressed to a large plastic barrel, which I have to admit, was so much easier to get in to, than it was to get out of.
As our grape crop increased, the need for a true grape tread became very apparent. So, Vags set on and built this nifty little corner unit, especially made to hold friends and family whilst partaking in this enjoyable event.
The photographer (me), was unfortunately indisposed, (up to her knees actually), in wonderful, sweet, sticky grapes, hence the lack of photographic material for this post.
This year, 2016, due to the extremely dry conditions, the grapes ripened early.
We began harvesting the grapes early afternoon. This was our grape tread`s virgin run, and I MUST say, (`scuse the pun), it was well and truly christened. Despite having one or two teething problems, we identified them and improvised where needed. Once I`d clambered into into the tread, I was not allowed to exit.
Around midnight, we realised we`d trodden all of our harvest.
Exhausted, and extremely sticky, we left the clearing up till the next day. Gathering up the remaining pomace (stems, pips and skins) the next morning, we packed it into hesian sacks, and Vags took over the stomping process to press out the last dregs of juice.
All in all, we brought into the world about 130 kilos of white wine, now safely stashed in barrels, to await the results.
With a robust 16 ish degrees on the hydrometer worrying me slightly, I discussed the must`s strength with more experienced wine makers. Sharp intakes of breath, accompanied by heads shaken from side to side, oohs and aahs, set my mind to thinking that maybe the must was too strong and the wine would ruin.
Now, it`s too late. We` ll just have to wait and see.
85 days and counting!