We picked grapes during September to make house wine; nothing like “yard work fit camp” to make me sleep well at night. Rich dark red/purple grapes for the red wine and purple and green grapes for the white. The grapes are crushed and then left to ferment in the barrels for a few days. No water or sugar is added to the barrels. It was interesting to watch the grape juice bubble up in the barrels as the grapes fermented. There is a first press out of the main barrel and second press with the hand press. The grape skins etc are fed to the turkeys and chickens. We enjoyed a glass of the first pressed wine with the walnuts that are currently dropping of the trees right now.
Rebecca's Field Notes 