I picked up 300 pounds of petite sirah grapes at the crush, brought them home and started fermenting them. After almost two weeks, or brix 0. I pressed them off the skins using my cider press. I ended up with 18 gallons. See more wine stuffs at http://www.allmorgan.com/jason
Strong work Jason.
lgrandall 1 year ago
AAWWWSOME VIDEO MAN!!
RonWJr84 1 year ago