Sole Parent with MS starting, trying to get four kids out into the wide blue world. Score: one in the wild, one nearly finding wings- two to go...Also- cook... windsurfer that needs to be a better amateur meteorologist, winemaker plus, keen paid geologist, MS, RC hobbiest
Picked the Foxy Garage Grapes yesterday, 33 kg at 22 Baume. Not sweet enough, but certainly STICKY! The ants, bees and birds thought it was time to harvest, so I did. Bugger them!
So in the end, today, crushed and pressed about 15 liters out at 1.080sg, and have some pomace to distill too! I could not press out the skins 100%. Plenty of flesh, so what the? Added 2kg sugar and 2 liters water. That worked last year, terrible tasting, but enough % to put through the still!
So PMSd the must so to put commercial yeast in for the fermentation, and will let the pomace ferment off the indigenous yeast.
Stay tuned- I intend to try a sherry variety this year!