Yesterday I visited my friend, Chris Ranali, in Tontitown. He's my wine-making guru. I got enough Fredonia grapes to make 15 gallons of wine. This morning I got up early, cleaned and sanitized all of my grape stomping gear, and got to work. In no time at all I had it all done and in the primary fermentor. Now, we wait 2-3 days, then I'll drain off the juice, add a pound of sugar for every gallon of juice, fill my 15-gallon keg, then let nature do the rest!
Chris has been making wine most of his grown-up life, and comes from a line of wine-makers. He's taught me one of the easiest ways of making wine, and it seems to work well. We rely on the natural yeasts that are already on the grapes, along with sugar of course, to do the fermenting. My fiirst batch last November was made from Mars grapes, with a few Sunbelt grapes for color. Made a nice blush wine. I'm really looking forward to these new batches because I prefer a dark, dry, red wine
Next week, I hope to get the same amount of Sunbelt grapes. Both of these will make nice, dark, red wines. Blended together makes a nice glass of wine also.
Today, the wife and I are going to be working at the Tontitown Winery (Chris's daughter and husband run the place. It's been a life-long dream of Chris's to see a winery resurrected in the family. He's a happy camper!) Sounds like we're going to be crushing grapes, crushing 100 cases of peaches, and bottling a variety of wine that's ready...... not sure what, though. It'll be a good day!