The other day I showed a few pictures of Clyde pumping over the Concord wine. Today I have a video to share of us actually pressing it out.
Although I’m showing Concord in the video below, the process is the same for all our red varieties. When the grapes arrive at the winery, they are destemmed and crushed open, then pumped into an open-top bin. The yeast is added and the wine ferments for a few days while it’s in contact with the skins and seeds of the berries.
I pick this video up near the end of the fermentation when we need to separate the skins/seeds from the wine.
I’m sorry that so much of that video was too dark, but hopefully you got an idea of what goes on. Feel free to ask any questions in the comment section below.
We are supposed to have grapes arrive about 3pm this afternoon, so if you’d like to check out that process, come on out. Cheers!