I make a barrel or two (between 300 to 600 litres) every year or two.
The good old fashion way, just the grape (South Australian varieties).
No added sugar.
De-stem the grapes first, crush them, then into the press to extract the juice.
From there the grape juice goes straight into the sanitised barrel/s where it naturally ferments by it's own sugars for a time.
Once the fermentation is complete the barrel/s are sealed and left to aged.
When ready, you just enjoy.
I'll be making another batch next month.
RB
