This post is rather late. We didn’t get much juice out of feet pressing the grapes. It looks like I’ll need to purchase a small wine press for future harvests. We ended up with about three quarts of juice. I add some Lalvin D47 yeast. The yeast is suppose to be low foaming, however on the second day of fermentation there was foam coming out of the airlock. The juice fermented vigorously and quickly. A week later, we racked the now wine to a clear one-gallon jug.
After placing an airlock on the jug, I decided to place the jug in the refrigerator. Since we were traveling, refrigeration seemed to make sense. A few weeks later, the wine is still in the refrigerator. It is clearing up quite well. The wine is going to be a low alcohol wine about 10% alcohol.
Since this is the first wine made from grapes we grew, I think I’ll add a bit of sugar to it and serve it during the holidays as a dessert wine.
Cheers,
Terry
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