Crushing and stemming to James Brown

With classic funk playing in the background, we were crushing/stemming machines. Biggest issue here was making sure we had the appropriate containers for all the wine. Good thing we have neighbors who make wine, too, so we could get an extra 44 gallon barrel. Started with the Riesling, then the syrah and the grenache. We add 1/2 teaspoon potassium metabisulfite to 10 gallons must along with 1 tablespoon pectic enzyme/12 gallons must. The 1000 pounds of Riesling resulted in the usual yield of 100 gallons of must, which fit into two-44 gallons containers, and one-25 gallon container. The syrah went into the one-44 gallon container, and one-10 gallon container, with the Grenache in a single 15 gallon container. They incubated overnight with the pectic enzyme.

Always important is the clean-up. Luckily we have Hose-Man and Squeegee-Girl always willing and able to get the garage/winery spotless.

After the work we were able to enjoy the last bottle of the 2001 Riesling, some of the 2004 Riesling, and the very excellent 2003 Syrah with our cheese, meat and bread.