“Meet the press, must we?”

Ok, that was a two-pun sentence as, this last week, we pressed our fermented “must” (the crushed skins and juice of this year’s grape harvest) into wine. My Italian-style wine press let’s us do it old-school style. It’s hard work, it’s fun, and it’s a great excuse to have a drink of wine as we press on…

Checking sugars on a hydrometer to know that it’s time to press. When the sugars get close to zero brix (measurement unit), it means that the fruit sugars have turned to alcohol and it’s time…