1) gather fruit like grape or plum that has a visible yeast bloom on it
2) smash whole fruit with fist. Yes, without washing. You don’t want to wash off those wild yeasts. Yes you can leave the seeds/pit
3) stuff smashed fruit into a reasonably sterile container, with a cloth lid to stop spiders and flies from falling in. You can also sterilize a big pickle jar with boiling water and just lightly place the lid on top.
4) top up with distilled (Not Tap Water, which contains chlorine and stuff that kills yeast) water till the mash kinda floats a bit, and add a big dollop of honey, or other sugar source.
5) wait 12-30 hours, while looking for bubbles formation to show yeast is going crazy
6) mop up the sticky foam that bubbled up from your wild yeasts processing the FUCK outta those fruits. Turning fruit sugar into alcohol and CO2 gas
7) after three days, get tired of cleaning up sticky foam overflow residue every morning and night, and scoop out most of the solids
8) after 8 days of fermenting, see bubbles slow down, sediments start to settle, and move liquids to a carboy with a water-air lock.
9) continue to allow fermentation until bubbles stop forming.
10) if it smells awesome, drink and bottle that shit. If it ever starts to smell rancid; toss it.
Congrats, you’ve participated in a traditional brewing art that humans have been doing since 7,000 BC. Like, bronze-age human delights.
If anyone tries to tell you that winemaking is hard, ignore their opinion.
It’s hard to make specific flavors, specific alcohol percentages, and specific appearances. Yeasts present on fruit skins wanna make wine so bad they look stupid.
If you want your wine to be shelf stable and not keep it in the fridge all the time, you gotta measure it’s specific gravity and do a little math conversion. If it’s too low, toss some vodka in there to make a “fortified” wine. Extra alcohol = protection from going bad.
In 2022 or 2023 if I recall the year correctly, my farmer friend mentioned to me that he had a nice crop of Concord grapes, ready for picking. Joyously and without much of a plan I had harvested a moderately modest amount of them. I had only time enough to juice them as I am often quite busy in the middle months of the year. So the fresh juice was stored in mason jars in the back of the fridge. Nothing more. It was left mostly forgotten and I never got around to making that wine or whatever it was I was doing.
Fast forward: a couple months ago my fridge had enough of working properly that it decided to be done with keeping my food cold. So it was replaced. While emptying and moving the food I came upon one mason jar of perfectly fermented and then acidified vinegar.
It’s delicious, and delightful as I’ve never had vinegar like it before.
Winemaking in My Great-Grandparent’s Region of Moravia (Znojmo)
Winemakers from southern Moravia and Lower Austria have been governed by the same rights and obligations for centuries, so it is not surprising that some of their customs and traditions are similar, which have often been preserved in wine-growing communities to the present day.
The favorite patron saint of wine, vineyards and winemakers was Saint Urban (May 25), who was worshipped mainly in Moravia, where his cult probably came from Lower Austria. Wherever wine was grown, this holiday was one of the important days and marked the turning point in the winemaker's year. Winemakers drank wine in his honor in their cellars and also walked around the entire underground part of the cellars with lit holy candles.
The most unique wine-growing customs include, first and foremost, the "hora" (mountain). This was done before the feast of the Assumption of the Virgin Mary (August 15) or before the Nativity of the Virgin Mary (September 8), i.e. between mid-August and mid-September, when the grapes were ripening.
The name "hora" refers to vineyards lying in one line and, figuratively, to a sign (in German border villages, these tall vine-dressing poles were called "Húterstangen" or regionally "Húaterstongan") indicating that the vineyard was closed and that entry was prohibited. In the Znojmo region, a windmill was attached to the "hora", usually a tall pine pole, the noise of which drove away starlings, and Christian symbols of a cross with a ladder, to the lower part of which were nailed pliers with a hammer and a dove on the side. However, bouquets of magical herbs, especially chernobyl, wormwood, St. John's wort and thistle, as well as a straw hat, an ancient sign of prohibition, were also attached to the "mountain".
The "mountain" was supposed to protect the entire vineyard during its ripening period against storms, hail or the rampage of witches and other evil powers. In some areas of Moravia, including the Znojmo region, this custom was also accompanied by fun shooting at targets or at hats thrown into the air. This custom came to Moravia from Lower Austria, where shooting in vineyards, originally a Whitsun custom, was widespread much earlier. Of course, the shooting also scared away birds eager for ripe grapes and, according to superstitious beliefs, the noise was also supposed to drive away unclean forces.
The act of blocking the mountain, or in dialect, blocking the mountain, symbolizes the closing of the vineyard to all who have no business there. The mountain generally refers to a vineyard, and when grapes used to ripen in it, a pole several meters high was driven into it, which signaled that entry into the vineyards was prohibited. So the name of the tradition of "blocking the mountain" makes sense. It has roots in Christianity (the participants in the ceremony prayed to the patron saints of the vineyard for the harvest) and in pagan customs.
While reading about the mountain-blocking, you might recall the nursery rhyme: “I close, I close the forest, so that no one can come in here. Not even a cat or a dog.” No animals, especially “grape-hungry” starlings, or human thieves, are allowed to enter the vineyards. In short, no one who would want to enjoy this year’s harvest, when it is only a few weeks away from the proper “ripening.” However, there would be exceptions – pregnant women and the sick, who were allowed to pick three grapes on a hot day. And then, of course, the winemaker himself and the so-called hotars, the vineyard guards. What was the danger if you broke the ban? The punishments were very severe – the amputation of a leg or arm or even loss of life was no exception.
After the "mountain", which took place with the participation of the mayor, a feast usually followed at the expense of the municipality. In addition to the "mountain", the vineyards were also guarded by guards called "hotars", who stayed throughout the ripening of the grapes in temporary shelters, e.g. in the Moravian Krumlov region, straw shelters built directly in the vineyard. For their all-day service, they were rewarded with wine and money, and in some municipalities, each of the vineyard owners also prepared a festive lunch for them.
The year-round efforts of winemakers culminate in the grape harvest, which in southern Moravia usually takes place from mid-September to early November. At that time, work moves from the vineyards to the cellars, where the grapes are processed into wine. However, the term grape harvest also covers a celebration held after the grape harvest is complete, usually in September or early October. In border wine-growing villages, it is documented in the early 20th century as a celebration managed by various associations or social organizations, most often firefighters in a decorated inn. However, the origin of these celebrations is older and stems from the manorial environment during serf times, when processions with the delivery of the first grapes were a matter of representation for the nobility.
The specific wine-growing customs of Lower Austria include those that primarily involve during the grape harvest, the so-called “vineyard goat” (in the local German dialect “Weinbagoass” or “Weinberbock”) appears, protectors of grapes and vineyards.
These are mainly special harvesting actions characterized by leaving grapes on a good fruitful bush usually found at the end of the vineyard. From the territory of Lower Austria, this custom gradually penetrated into some German wine-growing villages in southern Moravia, and in the Znojmo region we have demonstrably documented it from Vrbovec and Valtrovice.
The vineyard goat was represented by a wooden goat decorated with grapes, fruit, flowers and ivy, which was supposed to bring happiness and health to the house. It also served as a gift to good friends and respected people. They enjoyed the fruit and the wooden skeleton was subsequently returned to the donor. The hunters also brought it to the innkeeper, who rewarded them with a bucket of wine and a spicy stew. In older times, researchers identified this custom with the cult of Dionysus or with animal demons. However, leaving grapes in the vineyard is more related to some harvest and carol customs known from German and Slavic environments, in which a goat often acts as a bearer of fertility and prosperity.
The ancient custom clearly has an ambiguous origin. Researchers have come up with several versions. According to archaeologist Čižmák, the roots of the custom go back to antiquity. Others attribute it to the Roman legions or Celtic ancestors in our territory. In those ancient times, they sacrificed a live goat. Peasants believed that the god of the harvest takes on an animal form, is weakened after the harvest and must therefore be killed so that he can be reborn in full force in the spring. The ancient Greeks similarly sacrificed goats as punishment for damage to the vineyards. Fortunately, the custom of transformation has survived and eyewitnesses already know it "in a vegan form" - winemakers in the Znojmo region presented village representatives with a mask in the form of a goat's head decorated with fruit and flowers. A grape goat in a vineyard guarantees a good harvest , favorable weather, rewards good farmers, and punishes lazy people.
In wine-growing villages, new wine was tasted or "baptized" mainly on the feast of St. Martin (November 11). In Znojmo (city) itself, however, wine was tasted for the first time on the feast of the city's patron saint, St. Lucy (December 13). A mass was served at her altar in the former town hall chapel, and after it, exuberant celebrations continued long into the night in the town hall cellar. The last time local councilors "tasted" the young wine was in 1779. The festivities subsequently ceased during the Josephine reforms (1780-1790), and the St. Lucius chapel has not survived to this day. On the feast of St. John the Evangelist (December 27), wine was blessed in churches.
A Czech proverb connected with the Feast of St. Martin – Martin přijíždí na bílém koni (trans. “Martin is coming on a white horse”) – signifies that the first half of November in the Czech Republic is the time when it often starts to snow. St. Martin’s Day is the traditional feast day in the run-up to Advent. Roasted goose is usually found on restaurant menus, and the Czech version of Beaujolais nouveau, Svatomartinské víno, a young wine from the recent harvest, which has recently become more widely available and popular. Wine shops and restaurants around Prague pour the first of the St. Martin’s wines at 11:11 a.m. Many restaurants offer special menus for the day, featuring the traditional roast goose
Some wine-making patrons were also venerated in our region. In Znojmo it was St. Urban, but St. Vincent, St. Lawrence, St. Roch were also popular, and in the village of Jaroslavice St. Donatus, whose statue was erected in 1737. The cult of saints came to our region from Western Europe, probably from the Lower Austrian environment.
During the grape ripening period, women decorated statues of saints with flowers and vine leaves. Thus, traces of pre-Christian customs similar to those of the harvest festival have been preserved in the veneration of saints. Centuries-old experience of winemakers is also preserved in small verbal folklore, especially in proverbs and sayings.
Grapevines also feature in folk medicine, for example, its leaves were applied to varicose veins, grape juice was used to heal wounds, and grape seeds were said to be a unique rejuvenating agent.
Sources:
Zvyky a tradice obcí na Znojemsku
Slyšeli jste o tom, že zhruba měsíc před oblíbeným vinobraním se musí „uzamknout“ vinice? Jedině tak bude úroda uhlídána. Tento prastarý zvy
Moraváci jsou veselá kopa, o tom žádná. Vinařská tradice rozverně pojmenovaná hroznová koza má ale kořeny už v antice a možná ještě dál. Jak
Znojmo - Spolek přátel Hroznové kozy vyrazil po poledni ze Znojma, aby zanesl Hroznovou kozu, jakéhosi Krakonoše Znojemska, do vinohradu. Ta
🕆 Svaté nebe - sv. Urban, 19. května. 📅 Kalendář svatých. 😇 Čeští světci - historie, zajímavosti a legendy s obrázky svatých. ☘️
not quite three weeks ago A said something like "hey can we make some wine"
and while I hadn't expected there to be many grapes this year because i basically pruned them for remedial action since they hadn't really been tended for a while it turned out that in a few hours we had picked
about eight of these, a total of about 130 pounds of (mostly) very ripe Sauvignon Blanc grapes
and by very ripe i mean to say some of them were pretty close to being raisins though many were about perfect
Misu stood guard
and the next morning A stomped the grapes
we pitched Lalvin QA23 yeast, and the must (skins and juice) has now been fermenting for two weeks as of today
it's going to be an "amber" wine - basically a white wine made in the fashion of a red wine.
when you make white wine, you use a "white" grape (like these - white? - eh. not dark red, or rather, not purple), you press it, and only ferment the juice, by itself
a red wine is made with "red" grapes (sorry they're purple)... you crush them (old fashioned way like the video, or more efficiently with a machine which we don't have (yet)), then ferment the juice with the skins, and only later do you remove the skins, which provide the wine with tannins and color... did you know that red wine grapes aren't red inside? they're mostly colorless like the "white" wine grapes (which are greenish on the outside)
a blush, or rosé, is a wine typically made from a "red" wine grape but the fermentation on the skins is only a couple days, then the skins are removed for the rest of the ferment - thus it's a milder wine with just a bit of color
so what's an "amber" wine? some call it an "orange" wine, but that can have confusion with wine made from oranges (ok that's not common) or wine from Orange (France) (ok those wines aren't typically named for the place) but Georgians (the country, the colony named for George II in 1732) who still make this kind of wine call it amber for its color
anyhow, amber wine is wine made with "white" wine grapes, fermented on the skins like how a "red" wine is made. it's much bigger and more complex, and more colorful, than the typical white wine, because of all the flavors and color from the fermenting skins
the sugar level in the original juice was fairly high - brix 26.5 - which gives the potential for 15% ABV if the yeast takes it all the way to dry; we may or may not stop the fermentation early depending on flavor and whether or not we're paying enough attention because not only are we not pros we're not even remotely amateurs at this
but right now at two weeks, it smells very interesting! smells like nectarines and citrus. i pulled a bit of juice to taste it and welp it looks like unfiltered apple juice because of all the yeast floating in it (that settles out later) but the flavor is already pretty good! still a bit sweet; i get a bit of alcohol no doubt, and can definitely taste and feel the yeast
most likely the fermentation will slow way down during this week, and next weekend we'll press the skins, extract a bit more sugar and flavor from them, and toss them (i'm contemplating if there's enough of anything left in them to use them for anything else? or perhaps just a treat for the chickens)
it'll be really interesting to see after the pressing if the fermentation kicks back on as i suspect there will be more sugar that the yeast will go after
if i recall after the pressing we'll put everything into the glass carboys - right now i have four 20+ liter buckets, each of which likely has about 13-15L of juice plus a bunch of skins... not sure just how much juice is going to come from the skins
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