wine time part 2



We started our wine process a couple of weeks ago.  Go to the archives to see that part of the process.

That bag of gunk is called the must.  It  sat in the bag for 7-10 days with the yeast and sugar.  It takes some serious squeezing to get all the juice out.  At this point AH and I are both a sticky mess from top to bottom.  The bees were loving us.  At least we took the mess outside for this process.




this is what's left of 5 gallons of peaches we started with



Sorry for the awful picture.  The thingie on the top is an air lock.  The wine  will bubble in this 5 gal bottle (really a plastic water bottle) which is called a carboy for 6-8 weeks.  After that time the solids that are left should be on the bottom and the wine will be decanted into bottles.  The wine tastes raw and strong right now.  It definitely can't be served for dinner.  If fermentation isn't done we will decant into another carboy for a few more weeks before bottling.  We also did 5 gallons of grapes at the same time.  Doing pears and apples next.  Should have bought stock in sugar  companies.
There are some great websites out there that will show you how to make wine.  Give it  a try if you have extra fruit.