Only 25kg from my own vines this year, compared to about 55kg last year, but with the new vine training over the pergola I’m not too surprised.
However, with the generous donation of a further 30kg from a local allotment owner I am back to similar quantities as last year.
I had the young trainees helping with the crushing and pressing which they seemed to enjoy greatly, until a ‘massive spider’ was spotted during crushing.
In the end, 35 litres of juice went into the fermenting barrel, which I will cool for about 24 hours to allow it to settle.
I’ll then syphon off the clear juice, measure SG and TA, making any necessary adjustments and get the fermentation going.
All in all a very successful day.
Looks promising!