Photo update and tales

21 Mar
2010

Ooo if you look carefully I was trying to capture the Disney on Ice-style magic of the floor with the smoke wafting over. It’s actually just me at the dry ice machine and I thought it looked cool
The winemakers had pressed off a whole bunch of Frontignac grapes and were going to dump everything else even though the grapes were still reasonably juicy (because you start getting more phenolics which you don’t want in the juice). Harry saw what they were doing and suggested we make for ourselves (not for sale) a bin of Frontignac white port. This is the bin the next day. The grapes went through a chiller so they were about 7C at this stage and my legs were freezing!

I asked Harry if we should plunge it down, but considering this bin is full of grape skins and not juice, it would be like trying to plunge concrete. He suggested the best thing would be to get in there…something I was all for and so offered my legs each morning over the weekend to plunge in the acid and yeast I’d inoculated it with. Don’t be grossed out, you won’t be drinking it, and it needs this contact to make sure I’m getting the yeast through everything before it really starts fermenting and then we need to fortify it with spirit!
The Eden Valley at dawn

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