This past fall I made a last minute decision to do a 3 gallon batch of
Port style wine. I wanted to try and make it in the most authentic style as
possible. I picked up a case of some nice Merlot grapes from Napa
(okay, not the usual Port grape, but they looked really good!) and
decided that I was going to have my daughter crush them the "old
fashioned way". It was a pretty cold day and she was a good sport
about it. You can see the video here (if I've done this right)http://tinypic.com/m/90rf5f/1 Thought you all might appreciate it.
On a side note, it
came out pretty darn good and I can't wait to taste it after it has a
chance to age a while. I halted the fermentation with grain to bring it up to around 20% ABV, leaving some of the residual sugar to sweeten it.
http://tinypic.com/m/90rf5f/1
Port style wine. I wanted to try and make it in the most authentic style as
possible. I picked up a case of some nice Merlot grapes from Napa
(okay, not the usual Port grape, but they looked really good!) and
decided that I was going to have my daughter crush them the "old
fashioned way". It was a pretty cold day and she was a good sport
about it. You can see the video here (if I've done this right)http://tinypic.com/m/90rf5f/1 Thought you all might appreciate it.
On a side note, it
came out pretty darn good and I can't wait to taste it after it has a
chance to age a while. I halted the fermentation with grain to bring it up to around 20% ABV, leaving some of the residual sugar to sweeten it.
http://tinypic.com/m/90rf5f/1