A motivating factor for getting this blog going and documenting my first attempts at winemaking was that I plan on doing a batch with fresh grapes this coming harvest season — not just pressed juice like last year, or frozen grapes and concentrate-based kits previously. And, not just a 5 or 6 gallon carboy’s worth, but (hopefully) about double that.
That feels like a daunting goal that I’ve set for myself. It’ll take a few pieces of new equipment, the straining of existing capacity (especially given the size of my press), and probably a good number of bumps in the road — one hopes none critical.
Adding to the complexity a bit is that I want to make a skin contact white.
Wine in the Basement 