Now that we’ve pressed the juice out of our grapes it’s time to turn it into something more fun. Namely, alcohol! To do this we need to employ the help of our new best friend Saccharomyces Cerevisiae (yeast). Continue reading “Fermenting Juice into Wine”
Pressing Grapes
In the wine making process the crushing and de-stemming process releases the “free run” juice from the grape. While this is top-notch quality juice there is still quite a bit of juice remaining in the grapes. This is where pressing comes in. After all, more juice means more wine! Continue reading “Pressing Grapes”
Crushing and Destemming Grapes
As you well know, grape juice comes from grapes. Extracting that juice is therefore the very first step in making wine from fresh grapes.
Not to be confused with pressing grapes the crushing of grapes merely breaks open with skin allowing the “free run” juice to pour fourth. Pressing on the other hand is where you flatten the things to get out as much juice (or wine in the case of reds) as you can. Continue reading “Crushing and Destemming Grapes”