I made wine with my Italian father-in-law for several years. I loved doing it with him.

He was old school.

Buy grapes, crush them in the hopper, toss in barrels to ferment.

Press the juice out about a week later. Press once, then remove the stem, and press twice. He wouldn’t waste a drop.

It had nothing but grapes and enjoyment. It wasn’t fancy although it was clear— and strong.

450 litres a year 😃. Otto domijohns.

Congrats on the vino sats and doing what you enjoy!

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