The must hit the magic sugar level of 4 brix today and I headed over to Fermentation Solutions and rented a 10 gallon press. Instead of buying a bunch of glass carboys for our 15 gallons of wine, I decided to by a 25 gallon Stainless Steel Carboy so that next year when our yeild will be double, we will have enough capacity. The whole operation took about two hours and was pretty easy. We added some American Oak Chips to the secondary Vat. In four week we Rack and test the acidity again.
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