Busy weekend for our winemaking heroes.
On Friday we hosted our first ever winery tour for our friendly neighbors the Geller family.
Plus, since we’re not an officially licensed established, we were even able to let them participate in the process.
Not long after the punchdown shown here, the “cap” on the pinot noir officially dropped.
It took me two years to figure out that when winemakers say that, it means the skins are no longer being pushed to the top by the off-gassing of the fermentation process.
Translation:
It’s time to press!
Yesterday’s pressing was the usual difficult mess.
We were dealing with a higher volume then we had in the past which presented a whole new set of challenges, given that we own the smallest basket press available on the market.
By the end though, we ended up with about 12 gallons of wine in two buckets and a basket full of pressed skins and seeds.
In the past, we’ve added the skins to our compost pile and felt very good about ourselves, but then it finally hit us that this could help explain our growing fruit-fly problem.
As a result, there’s an 80 pound bag of grape pulp in the alley behind our house that we’re offering free to a good home.
You haul.
Busy weekend for our winemaking heroes. On Friday we hosted our first ever winery tour for our friendly neighbors the Geller family. Plus, since we’re not an officially licensed established, we were even able to let them participate in the process. Not long after the punchdown shown here, the “cap” on the pinot noir officially dropped. It took me two years to figure out that when winemakers say that, it means the skins are no longer being pushed to the top by the off-gassing of the fermentation process. Translation: It’s time to press!
Yesterday’s pressing was the usual difficult mess. We were dealing with a higher volume then we had in the past which presented a whole new set of challenges, given that we own the smallest basket press available on the market. By the end though, we ended up with about 12 gallons of wine in two buckets and a basket full of pressed skins and seeds. In the past, we’ve added the skins to our compost pile and felt very good about ourselves, but then it finally hit us that this could help explain our growing fruit-fly problem. As a result, there’s an 80 pound bag of grape pulp in the alley behind our house that we’re offering free to a good home. You haul.
Feeling guilty about not composting. Thankfully that has no impact on this batch of pinot and how tasty it will become.
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