After my janky attempt to steal a sliver of the essence of Coturri wines through residual yeast, it was time to graduate from the cheap kits. And now, having tasted the year-aged results, it was the right move. It was the summer of 2018, so I also had my eye on using fresh juice in that coming harvest, but wanted to get a bit more practice under my belt. This led me to the buckets of frozen grapes sold by Brehm.
I spent a few hours on their site, sorting through all the grape possibilities, and judging volumes and quantities. They sell frozen red grape must in pails containing about 5 gallons, which they tell us ends up as a bit less than 3 gallons of finished wine. After some internet research, it seemed that my 6.5 gallon fermenting bucket might not be quite big enough for the cap, foam, etc. that would come into play. So, the first new thing I needed to buy was a new, 8 gallon fermenting bucket, for about $20.
Since I was making red wine, I’d also need a tool to separate the skins from the juice after fermentation. Hence my search for a press. This led me down some odd roads, such as researching the possibility of renting a very large press and somehow transporting it to my basement. Turns out, Walmart sells a reasonably priced small fruit press. 1.6 gallons, $40. Obviously larger would have been better, but I wasn’t looking to drop hundreds just yet. (Though, with my plans for this year, 1.6 gallons is looking woefully insufficient!)