Friday, October 15, 2010

Brix now .5

We're almost there.  Once the Brix reaches 0, we normally want to press.  Another sign that it is time to press is that the skins and pulp will sink to the bottom and you will have more liquid at the top.  So tomorrow morning we will get the press out!

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Come follow our home winemaking journey starting with fresh grapes from California in fall 2010.
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