We picked the majority of our Chambourcin two weeks after having picked the first batch (the grapes we used for the rosé wine). Luckily we had loads of helpers – big and small, and we ended up harvesting the remaining grapes in just a few hours.
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| Toben |
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| Fiona |
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| Leif |
They were beautifully ripe, amazingly sweet grapes that should make a great wine! We destemmed, crushed and sorted the grapes before dumping them into the fermenting tank.
This year, we were much more prepared for making wine and had all the necessary “ingredients” and lab equipment ready. We also decided to use the same type of yeast for all our wines. Check out this block of yeast:
