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June 11, 2005

A couple lugs of DeChaunac grapes from a local vineyard.

I've pulled off most of the stems and leaves, so I'm
ready to crush the grapes into a 10 gallon buckett.

An 8 gallon basket press works well for this small batch.

 

Oxygenating a Chardonnay, before pitching the yeast slurry.

 

Filtering a Seyval blanc before bottling.

 

A full wine rack creates a nice
feeling of accomplishment.

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