When In Slovakia

It's been a while since I've posted anything here about anything at all but today feels like the right time to do it.

So, when it comes to the production of wine, the outcome has been pretty decent. I'm not suggesting for one second that this wine is pure or would be considered by wine connoisseurs to be anything worthy or fame or recognition, but for us it's a really pleasing result to what was a hell of a lot of hard work.

The white wine is generally not transparent. Only one demijohn contains clear liquid and the other two are cloudy for some reason. Perhaps it's because we didn't 'rack' them. This was a new word for me but basically it means siphoning from one container to another while trying to avoid getting tipsy in the process. Sucking from the pipe is necessary to get the liquid moving and sometimes it takes a few attempts and a few mouthfuls of wine as well.

One of the wines that we took was a bit smelly. It had a smelly egg smell but tasted fine. Supposedly it happens when there isn't enough aeration or it can be from having too much sulphur in the wine.

The red came out pretty well and is the most satisfactory one as it involved more work and there's something very majestic about seeing this juice of the gods flowing from bottle to glass.

The general feedback we've had has been pretty good which has also been very pleasing as we are certainly not objective at all.

The experience has been a very good one and while the grape vines are still asleep, I'm looking forward to the time when they burst into life and so will begin
another season of battling with the natural elements in order to give them the chance to produce this special fruit.

Wine Time

This is just a short one to show a bit of the process of making wine. We've been pretty lucky that we have a decent harvest but now we have to use it.

We are very lucky that all the equipment is already there and just needs some cleaning.

Picking the grapes is not the hard part, removing the good ones from the vines is.








First we crush them in a mill type device and then it's time for pressing to drain as much juice as you can from the grapes.

The juice is so good that I was tempted not to bottle it at all but to enjoy the delights of freshly pressed grape juice.

We disinfected the demijohn with sulphur, which should not be breathed in. Unfortunately we got a bit of it and were coughing for afterwards.

The juice is then poured into the demijohn and now we wait, for a couple of days at least until it's time to relocate the juice to another demijohn and leave the sediment behind.

It's a fascinating process and there's still a lot to learn but I'm eager.

Preparing For the Grapes

 These pictures were actually taken two weeks ago when we finally went into the basement and cleaned everything in there. As you can see there was a lot of stuff there including these massive wine demijohns which we were informed have a capacity of 50 litres.
Thankfully there was no sign of the rats who had been there previously but the smell down there wasn't the greatest. The mould on the walls was also not very good for the air down there.
Some of the wood had to be replaced as it was rotten.

Finding a wine press was a pleasing sight as we have all the tools now to prepare wine. It's been a good seasons for grapes as it's been very dry. There's just one more month until harvest time but some of the grapes are already ripe. Wine making is an art and my expectations are not so high for the first batch as I really don't know anything about how to make it but I am looking forward to trying it.