14TH NOVEMBER 2014
On the 14th day, the fermentation had finished. We strain the fermented wine with coffee strainer into a pot. We strain the wine four times using different coffee strainers. Each time after we strain before changing with different coffee strainer, we leave it for a while to let the lees settled down first. After that, we continued with the straining process. Then after all the fermented wine had been transferred into the pot, we strain again before filling it up inside an empty clean bottle.
Squeezing the grapes to obtain more juice.
Lastly, we refrigerated the wine. The bottle lid is not close tightly to avoid from bursting caused by the Carbon Dioxide that will build up inside the bottle. Leave it inside the refrigerator for three days before the next step, which is transfering it into another bottle.
On the 14th day, the fermentation had finished. We strain the fermented wine with coffee strainer into a pot. We strain the wine four times using different coffee strainers. Each time after we strain before changing with different coffee strainer, we leave it for a while to let the lees settled down first. After that, we continued with the straining process. Then after all the fermented wine had been transferred into the pot, we strain again before filling it up inside an empty clean bottle.
Cutting the bottle.
Straining the wine.
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