Steps After Harvest to Getting your Bottle of Summerside Wine:
Harvesting-Fresh and fully ripened wine grapes are preferred, grape composition and proper timing is of great importance. Premature harvesting results in thin, low-alcohol wines; very late harvesting may yield high-alcohol, low-acid wines.
Crushing-the crusher breaks grape berries and removes them from their stems. The machine then crushes the grapes, skins, pulp, juice, seeds and all and the result is called must. Ancient methods of crushing with the feet or treading with shoes are rare. (This a fun activity we do at our Harvest Crush Party, Sept 8th, call the Winery to make your reservation 888.508.WINE (9463)).
Separating the Juice- length of contact between the skin and the juice influences the color of red and blush wines and affects the taste of all wines. To make white wine skins and pulp are separated from the juice immediately after crushing and before it enters the tank or barrel for fermentation. For red wine, the seeds and skins go into the fermentation tank with the juice.
Fermentation-Summerside Wine Makers preform their job in making award winning Made in Oklahoma Wines. (Secrets, shhhhh.)
Bottling-getting the wine in the bottles, corked, labeled.
Enjoying-what we do when it is all over and start dreaming of next year’s growing season.