All these ingredients except the yeast goes into the two refurbished milk bulk tanks. 24 hours later the yeast is added to the fruit, sugar and water mixture. With in a day or two you can smell and see the fruit puff up from the yeast starting to reproduce and eat the sugar. The yeast eats the sugar producing alcohol and CO2.
A hydrometer is used to measure the amount of sugar in the wine. A reading is taken before the yeast is added and periodically for the next month. Each reading tells the vintner how much sugar is left in the wine and how much alcohol is produced.
After three week the pulp is taken off the top of the wine and put into the press. The press squeezes essential juice from the pulp and that in turn is added back to the fermenting wine. The remaining pulp is then placed in a compost pile and later used as fertilizer.
The wine then is transferred to an aging tank. Where the wine will sit and age for 4 months. During this time the wine is tested for acid levels, sulfites are added to stop fermentation and the filter process begins. The filtering process starts with a positive charged clay called beninite. Beninite is added to the wine attracting yeast and fruit pulp as the clay falls slowly to the bottom clarifying the wine.
Next the wine is transferred to another open aging tank and filter with the paper filters, insuring clean clear wine. When the time is right the is wine is bottled where it will stay until released for sale.
N2797 St HWY 55, Freedom, WI 54130
Phone: 920-788-1423 Fax: 920-788-6113
Sunday 10:30am to 3pm
Monday to Saturday 9am to 5pm