This year for the first time, I have made wine from real fruit, not just from juice. And it's a red wine, which means that the fermentation to at least some degree takes place on the skins to better extract colors, flavors, tannins, etc. So there are some additional steps than need to happen to get the finished product in the bottle. The photos below are from various stages of the process, from "veraison" (grapes beginning to turn color), through harvest, crushing, fermenting, pressing and including the latest stage in which the fermented wine is racked to a glass carboy (in this case 3 gal.) and allowed to age for about a year, until next year's grapes are processed. I'll let you know how this batch turns out, but early indications are that it's a winner!
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