Yikes!

Today we pressed the Cabernet franc. We hadn't taken any readings, and although the fermentaion had been pretty active, we thought we could leave it on the skins a little longer to get a little more flavor extraction. We tested the brix, and it was essentially zero. Then we tasted....."yikes!" said Charlie...."yuck" said Bitsy. So we decided to press. It was pretty quick and we divided the 8 gallons of juice into two 5 gallon carboys. It is really young, and dry, and fairly acidic.

Here are some pictures of the Pinot Gris and Gewurtztraminer, both as grapes and as juice. Both pressed out with some a rosey hue, especially the Pinot. Now the juice is pretty much yellow, and fermenting actively. It will be interesting to see as they clear up.

First the Pinot Gris:














and the Gewurtztraminer: