We made two demijohns of wine about 28 gallons shown here above. We use a plastic tube to draw the "clear" wine from the crud at the bottom of the demijohn. The empty demijohn below collects the clear wine. The crud as I keep calling it is actually more accurately called gross lees and is the yeast that has done it's job of converting the sugar to alcohol. We are racking now, about 3-4 days after pressing the grapes, because keeping the wine in contact with the gross lees is detrimental to the wine.
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| This is a view inside the demijohn at the crud collected at the bottom.. |
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| This is the crud I'm pouring into the sink, it looked like bad motor oil. | | | |
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| The wine itself tastes great |
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| But you really want to get it away from this stuff |
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| Yukk |
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