Winemaking 101
1. Pick the grapes, 100 lbs yields approximately 5 gallons or 25 750 ml bottles.
2. Crush the grapes and measure sugar and acid contents.
3. Kill the bad stuff and wild yeast.
4. After 24 hours add the wine yeast.
5. Stir and admire bubbles daily. Measure sugar content until none.
6. Press the grapes and pour the juice into storage containers. We use glass carboys.
7. Add malolactic acid for secondary fermentation.
8. Approximately three weeks later, rack (siphon) the clear wine from the sediment. Taste.
9. Add oak if not using oak barrels.
10. Approximately six months later, rack again. Taste.
11. Wait not so patiently.
12. Approximately two years later, invite friends to bottle, cork, label, shrink wrap and drink.
13. Enjoy the fruits of your labor, literally.
