The Concord has been fermenting all week, and today it is being pressed. This step separates the skins & seeds from the wine. Clyde spent the morning pumping everything from the tank on the right into the yellow press on the left. The liquid is draining out of the press into the pan below. Once the pan is close to full, Clyde will drain the liquid into a tank in our cellar.
Here’s a closer look at the press itself:
Although the fermentation has been going on for about a week now, this concord isn’t completely finished fermenting yet. Clyde will let it finish fermenting in our cellar for another 5 days or so. Or until all the sugar that was in the juice is eaten up by the yeast. Then he will filter the finished wine. But that is another post for another day.
In the meantime, anyone wanna come over and do laundry for me?
Pretty please? I’m not above bribery. 🙂