We processed the grapes by hand and got half a bowl of white and a big pot full of red. They were delicious by the way!
We crushed the grapes with the Mouli and got a glass full of green juice from the Solaris, which we drank. We got a jar full of must from the Rondo which Alex topped off with a little water and some yeast dissolved in 3/4 cup of boiled lukewarm water. The must is thick and we couldn't put it in a 5L demijohn, so we used my 2L apple cider vinegar jar and it promptly overflowed overnight. We then spilt it into two jars with plastic pull-on lids which let the air escape.
The only good news is that the Brix measurement by reflectometer is precisely 20.
How do farmers do it year after year?
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