The first pic is our finished wine press. Following the pressing on Monday, we hosed it down with water and meta’d the tar out of it. I picked it up this morning because I’m going to be storing it when it’s not in use.
Monday night, I put all my juice in my freezer. In the process, I discovered that I did not have as much space as I had thought. All the chardonel fit, but barely. Tuesday, I decided to pull the first batch of chardonel and start fermenting it. It was slushy but had not yet frozen solid. I put it in the fridge to settle while I gathered the necessary ingredients. I had to mail order DAP. I figured it would arrive today, which it did. I went to the Home Brewery this morning and picked up a sachet of yeast (Lalvin K1V).
The second pic is 6 quarts of chardonel that I’ve had settling in the fridge. I strained the juice thru cheese cloth because of all the sediment. The sediment turned out to be rather solid, so I could probably gotten by with just carefully pouring off the juice but better safe than sorry I guess.
Now I’m just waiting for the juice to achieve room temperature.
Ravings of an Amateur Foodie 