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Winemaking From Grapes
Step 1 - Step 2 - Step 3 - Step 4 - Step 5 - Home
Vidal
Pressing Step 3
01 Press 02 Press
Some winemakers prefer to let the grapes sit a while with the Pectic Enzyme on them to break down the grapes and make it easier to press the skins. I let the grapes sit for about an hour and the went to press.
After filling up the basket of the press we need to manually push down the skins to allow the free run juice to flow. Free Run Juice is said to be the ultimate and best quality juice the grape has to offer.

 

03 Press 04 Press
After the initial firs press we can take the juice and run it through a strainer to filter off any unwanted seeds, stems, or other debris. After we have crushed and de stemmed then pressed our 97 Lbs. of grapes we will wind up with about 7 gallons of juice. Next I will depart my friend Dave's house and head home to head home and begin the fermentation process.

Pressing is a time consuming ritual that must be done to get the most juice from our batch of varietal grapes. Pressing is done in several steps, as we cant fill the basket to high or it will be very difficult to press down the contents. Instead we will fill the basket to about a third full and then press.

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