Last weekend, with the help of my good friend Gianni, we picked and mashed the grapes into a large plastic vat. Every day for 4 days I pushed all the grape skins and whatever else was floating at the top of the mixture to the bottom of the vat. I should have done it all barefooted or found a few willing maids with clean feet.
Thursday we drew the juice out from underneath the...floaters, storing the majority of juice in a large glass vask. Within 5 hours it began bubbling and has been doing so for almost 4 days. All the gunk is coming out the top and I have to pour in extra juice to replace the stuff that's bubbling out.
What appeals most to me is the simplicity of the entire process. I feel like I'm participating in an
ancient ritual of sorts, bonding
with some primal, ancestral, instinctual...NATURal essence. Does that make sense?
2 comments:
Donell, are you making wine? How is it coming? How long do you have to let it ferment before it's good to drink?
Thanks for the honey! You're a good pal.
Vino fino tman. I'm going to have to find some imbibers or do a lot of white-meat cooking...50 liters worth. I couldn't stand to see the grapes go to waste. I still lost about half of what was on the vine.
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