The grapes are whizzed in the food processor to break the skins then placed in the press.
The press is a good stainless steel one that does a pretty good job extracting the grape juice. The container you see holds ten litres so I estimate we have got around six liters of wine. enough for about eight bottles.
Sugar was added to bring the potential alcohol to about 12% by volume. A wine yeast was added also. Fermentation should be complete within ten days or so and the wine will be bottled, stored and begin being drunk around the time of next year's harvest.
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