On Tuesday I showed you some crushed Noiret grapes that Clyde was pumping over. This morning, Clyde got up early and pressed out the wine from the skins and seeds. Here is the press just before he cleaned it out:
Look at all the purple goodness on the sides of the press! Under the press you can see a large wooden bin that collects up the skins & seeds out of the press when he turns it on.
Hopefully you can see the inside of the press a little in that picture. Those hoops and chains inside the press help break up the skins as the plates move apart.
The Noiret is really dark this year and certainly stains the equipment! Clyde started cleaning the doors of the press right away while he emptied the press out. If that stuff sits on the equipment too long not only will the staining be much worse to clean up, but also wine contaminates can begin growing and hurt future batches of grapes.
The press is all cleaned out now, and Clyde just has the two bins left to clean. Then Julie can inspect his work again! 
Cheers!
2 Comments
I’m making a Noiret for the first time this season. Do you have a suggestion for a yeast to use with it?
First off, the number or times we’ve made Noiret here will fill out the fingers on one hand. But with that said, I liked the way BM45 performed on this grape.