fermenting tanks and barrels
Ok so with just a few hours before the arrival of the LA and SF crew I set out to complete the rest of my winemaking with my co workers from UNLV. We had crushed our grapes a week ago and had let them ferment. Now we needed to strain the fermented juice and put it in our Oak Barrels where it will mature over the next 8 months before it becomes a delicious Cabernet Sauvignon!!! Since none of us had ever done this before we decided to appropriately name our wine "VINO Nothing!" LOL Our label is going to have a picture of Sgt. Schultz from Hogan's Heroes holding a bottle of our wine standing in front of the "welcome to fabulous Las Vegas" sign...Thank you Photoshop!!!
Whew!! Now that my wine was safely stored in the barrel...off to pick up BiG (BiG_Lush) who just landed!!! Woo hoo!