Grape Harvest 2007

Well, we just about beat the wasps - at least as far as the black grapes were concerned. Pity about the whites though (Madeleine Angevine mostly). Yes, despite the desperation measure of tailor-fitting nylon mesh bags to each individual bunch (see pics below) the little devils - and they did seem to be littler than in previous years - managed to crawl inside and do their worst. That being the case, despite the sterling efforts of my wonderful band of pickers (strippers, squashers and quaffers!) we succeeded in producing sufficient juice to just about fill a wine bottle.
















Anyway - the most important thing, is to say a huge thanks to all my helpers. I'm quite sure several of you didn't believe I actually meant you'd be picking grapes today! I think - and hope - you all had an interesting afternoon. I certainly enjoyed it, as always, and it made the "job" so much more fun. OK, perhaps no match for your average Bordeaux fest, but not bad, eh?

And here are a few reminders ...















I'm always struck by the willingness of everyone to get stuck in - up to their elbows in some cases!

Now for a brief update: I ended up adding 1.3 kg of sugar in total. That raised the Brix reading to 21.9%, which translates to a specific gravity of 1.0933 (which is the same as 93.3 Oechsle). What that essentially means is that there is now enough sugar in the "must" (ie the juice before it becomes wine) to make a reaonable red wine (in theory at any rate!). If it ferments out fully it should give an alcohol content of about 12.5% (HIC!).

I think the reason we didn't get it right first time was to do with the uncertainty in the actual volume of liquid (ie not including the skins, pips and bugs!). I now think 15 litres was an underestimate, and it is probably more likely to be around 18. Also, the sugar I added may not have completely dissolved by the time I took the first readings.

Last night I added two campden tablets (to kill wild yeasts & bacteria) and some pectolase, to extract as much sugar as possible from the fruit. I then left it covered in the garage overnight. I'll measure the Brix one more time this morning, add the yeast, and then keep it in the bucket for about a week before pressing and transferring juice (must) to the demijohns.

And this is what it looked like before the yeast went in













By the way - here's the famous refractometer that virtually stole the show!

FAQ
Caroline has suggested I do an FAQ for people to try and answer the various questions. Sounds like a good idea so I'll give it a go. If so, I'll make it available here and/or via my website.

I'll add more to this posting in due course, so do keep a look-out.

And thanks again to everyone who came and made it a successful day. See you soon,

Mike