picked 10/13/10 aprox. 200#
foot crushed 10/15/10 (started)
Brix 21* -SG- 1.085
yeast- WY 30
added:
- yeast food
- yeast nutrient
Read about the Great Grape Escape ———>
http://winemakingfool.wordpress.com/2010/10/13/the-great-grape-escape/
The grapes were gritty, and had earwigs and spiders, so I laid them out and washed them off.
after the rinse- I let them dry in the sun, then put them in the buckets, ready to be stomped.
After washing and sanitizing my feet and legs, I jumped in, squished them grapes.
the grapes ready to test SG. Level
10/27/10- pressed and racked——->
http://winemakingfool.wordpress.com/2010/10/27/pressing-syrah/
