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Last year, I started a thread detailing my 2013 fall crush. Seems that a lot of folks liked it, so (unless someone protests) I am doing it again this year.
I spent all of last weekend getting ready for crush. This year, I am expecting around 80 people.
Crush is a "two front war". We have the actual winemaking, but also it is a big party. Both ends of the event needs attention. For food, I organized the troops and have convinced 20 people to bring some sort of dish. I spent yesterday cooking meatballs (in sauce) and Sausage-n-peppers from scratch. They are resting nicely in my freeze until the day. Most importantly, my brother is making the traditional chicken paprikas (Hungarian chicken stew) and my mother is making the goulash. I promised to make the spaetzle (next week).
My cousin is bringing 10 gallons of his home made beer (to make a good wine, you start with a great beer). Others are bringing stuffed cabage, Perogies, Turkey, pulled pork, and assorted baked goods. Many others have simply promised to "bring something".
Also spent a lot of time this weekend getting the yard in shape. The area in front of the winery doors was a trampled mud slick last year so I spread about 2 tons of new gravel. I hope this helps. Also, organized my sun deck and set up the large buffet table.
Finally, I spent a significant amount of time scrubbing tanks and checking out the lid gaskets. Darn things are now so clean they look brand new! Also started to prepare the press by cleaning the baskets and bottom pan. Also spent a lot of time reorganizing everything (tossing out old chemicals, cleaning shelves, etc.) and tinkering with my new pump.
Next week, I begin to pull out the crusher, the crusher stand, and primaries for a good check out and pressure cleaning. Only two weekends left before crush. Part of me can't wait to get at it, while another part of me wishes I had more time.
I spent all of last weekend getting ready for crush. This year, I am expecting around 80 people.
Crush is a "two front war". We have the actual winemaking, but also it is a big party. Both ends of the event needs attention. For food, I organized the troops and have convinced 20 people to bring some sort of dish. I spent yesterday cooking meatballs (in sauce) and Sausage-n-peppers from scratch. They are resting nicely in my freeze until the day. Most importantly, my brother is making the traditional chicken paprikas (Hungarian chicken stew) and my mother is making the goulash. I promised to make the spaetzle (next week).
My cousin is bringing 10 gallons of his home made beer (to make a good wine, you start with a great beer). Others are bringing stuffed cabage, Perogies, Turkey, pulled pork, and assorted baked goods. Many others have simply promised to "bring something".
Also spent a lot of time this weekend getting the yard in shape. The area in front of the winery doors was a trampled mud slick last year so I spread about 2 tons of new gravel. I hope this helps. Also, organized my sun deck and set up the large buffet table.
Finally, I spent a significant amount of time scrubbing tanks and checking out the lid gaskets. Darn things are now so clean they look brand new! Also started to prepare the press by cleaning the baskets and bottom pan. Also spent a lot of time reorganizing everything (tossing out old chemicals, cleaning shelves, etc.) and tinkering with my new pump.
Next week, I begin to pull out the crusher, the crusher stand, and primaries for a good check out and pressure cleaning. Only two weekends left before crush. Part of me can't wait to get at it, while another part of me wishes I had more time.
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Like Greg, I'm coming for the food!
