The red grapes are in...

At the weekend we picked the red grapes.  Unlike the the white grapes, which can be pressed immediately, the red grapes need to sit for a week before pressing. If they were pressed immediately a Rosé wine would be the result. We will return during the coming weekend to do the pressing.

Last time around we had a Scottish family living in Siófok helping out; this time the immigrant workers came from Ireland and Spain: my brother Gary and his partner Marta.

Child labour again too:

The crushed grapes look lovely:

The sugar level came to almost 20 degrees which meant that only a little sugar needed to be added to the 'must' to bring it up to the desired 21 degrees level.

Compare the colour of the red grape juice with that of the white two weeks ago!

 

Learning from the lesson of the white grapes, we took away lots of red grape juice to drink (about 15 litres) - perhaps a little too much because we have a lot less red than white and probably not enough to fill a barrel!

Off to drink some more now before it starts fermenting. A few more pictures here.