Small-Batch Hand-Crushed Grape (5 gal)

Total timeline: 290 days (50 fermentation + 240 aging)

  1. Day 0

    De-stem + crush

    Pick stems out by hand; crush grapes by foot (sanitized!) or potato masher.

  2. Day 0

    Test must

    Check Brix and pH. Adjust acidity if pH > 3.7. Add k-meta to reduce wild yeast.

  3. Day 0

    24h pause

    Wait 24h after sulfite, then pitch yeast.

  4. Day 1

    Pitch yeast

    Sprinkle yeast on must surface; add nutrient.

  5. Day 1-11

    Primary on skins

    Punch down cap 2-3x daily. Ferment 7-10 days at 70-78°F.

  6. Day 11

    Press

    Press grapes when SG < 1.000. Free-run + light press juice goes to carboy.

  7. Day 11-50

    MLF (optional)

    Warm to 65°F, add MLF culture; takes 2-6 weeks.

  8. Day 50-240

    Bulk age

    Rack quarterly. Optional oak. 6-12 months.

  9. Day 240

    Bottle

    K-meta to ~30 ppm SO₂. Bottle. Rest 6+ months.