This weekend I went with my Aunt to a vinyard her coworker is part owner in to help pick and everything. We ended up getting about 150lbs of crushed Sangiovese (well actually a blend with 75% Sangiovese). It had been SO2 treated.
From what I can tell, wine making from fresh grapes is a lot more involved than kit or countrywine is. Definitely a lot more than what I'm used to doing.
Now my question is... What would be the best thing to do with this? What extra equipment, chemicals, process, etc will I need to do? Is it just fill up a fermentation bucket with the grapes and juice, put in the chemicals, pitch the yeast and continual rack and aging once fermentation is done? I have no idea.
Also, how long can we keep the grapes around as is until we figure out what to do?
From what I can tell, wine making from fresh grapes is a lot more involved than kit or countrywine is. Definitely a lot more than what I'm used to doing.
Now my question is... What would be the best thing to do with this? What extra equipment, chemicals, process, etc will I need to do? Is it just fill up a fermentation bucket with the grapes and juice, put in the chemicals, pitch the yeast and continual rack and aging once fermentation is done? I have no idea.
Also, how long can we keep the grapes around as is until we figure out what to do?
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