"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beverages and Wine > The Wine Cellar
Reply
 
Thread Tools Display Modes
 
Old 10-10-2013, 10:36 AM   #1
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,419
2013 Grape Crush Photos

I thought I would share a few photos from this year's grape crush. Me and two other guys brought in 1.3 tons of wine grapes that were grown Washington's Yakima Valley.

Below is Rob, Doug, and myself.


__________________

__________________
Steve Kroll is offline   Reply With Quote
Old 10-10-2013, 10:38 AM   #2
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,419
The truck loaded with grapes: Cabernet Sauvignon, Cabernet Franc, Merlot, Grenache, Syrah, and Mourvedre (a French grape).



Syrah grapes...

http://i892.photobucket.com/albums/a...013_Crush3.jpg
__________________

__________________
Steve Kroll is offline   Reply With Quote
Old 10-10-2013, 10:41 AM   #3
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,419
People sometimes ask how much wine I make. In good year, I might make as much as 150 gallons. This year, I'm on track for about 100 gallons. This will yield 500 bottles of wine.

While that sounds like a lot, my wife and I only drink a glass or two a day. We go through about 200-250 bottles a year. We also make wine for family members. The in-laws get about 50 gallons. The rest goes in storage for longer term aging. Some of my oldest bottles are around 12 years old now, and still completely drinkable.
__________________
Steve Kroll is offline   Reply With Quote
Old 10-10-2013, 11:02 AM   #4
Sous Chef
 
Rocket_J_Dawg's Avatar
 
Join Date: Aug 2013
Location: Barrie, Ontario
Posts: 788
Wow Steve. That is a whole lot of grapes. Good luck with the crushing.
Seeing as the wife and I go through at least 50 gal of wine a year, maybe we should consider a move to Minnesota..
__________________
Rocket_J_Dawg is offline   Reply With Quote
Old 10-10-2013, 11:03 AM   #5
Executive Chef
 
Hoot's Avatar
Site Moderator
 
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 3,308
That's a lotta grapes! For a second or two, I had visions of Lucy and Ethel, barefoot in that big ol' wooden vat.
__________________
I used to be a racist, but I don't have much interest in it since Dale Earnhardt got killed.
Outside of a dog, a book is a man's best friend. Inside of a dog, it's too dark to read.
Good judgement comes from experience; experience comes from bad judgement.
Hoot is offline   Reply With Quote
Old 10-10-2013, 11:27 AM   #6
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
lol, I remember that episode, Hoot.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-10-2013, 01:33 PM   #7
Sous Chef
 
Join Date: Oct 2010
Location: California's Big Valley
Posts: 810
That's how all of our grapes go... packed and shipped to the home wine guy. One year they went to the Azores. Old vines, hand picked and packed in California. While yours are not our grapes, it's still a treat to see the welcome grapes receive. Thanks.
__________________
Oldvine is offline   Reply With Quote
Old 10-10-2013, 01:37 PM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
Steve, I'm thinking some slightly modified snow shoes will really speed up the crushing process...
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-10-2013, 02:23 PM   #9
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,419
No feet actually touch the grapes. We have a crusher/destemmer (the red thing behind Rob in the photo) that... well, crushes the grapes and removes the stems. It's a pretty neat apparatus and saves a lot of work. Ours is a hand crank job, but if you switch drivers (crankers?) regularly, it's not too bad.

I once watched a crew in Europe do the crushing by foot. Most of them wear wading boots. While there's always the "I Love Lucy" image of stomping the grapes - which is a hilarious episode, by the way - it's a lot more work than you might think. Imagine trudging through knee high wet cement for an hour and you kind of get an idea of what it's like.
__________________
Steve Kroll is offline   Reply With Quote
Old 10-10-2013, 03:24 PM   #10
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,296
Wow Steve, impressive! Have fun making that wine...even though it will be more fun drinking it later.
__________________

__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:25 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.