It is a bad day to be a grape. After a discussion of the operation of our state-of-the-art equipment, you will load your selected grapes into the crusher/de-stemmer, instead of doing the “I Love Lucy” grape stomp (your friends will thank you later). The stems will be separated and the skins, juice and seeds will be pumped into the fermentation tub. The primary fermentation will then be initiated with the introduction (inoculation) of yeast and nutrients into the must and you will learn the affect the yeast and nutrient combination has on the must during the maceration period. (Duration: 1 hour)


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