With apologies to Jerry Lee Lewis and Stick McGhee.
This week we made wine. Picking and stomping grapes under the Tuscan sun? Rolling massive oak barrels? Romping through a stoney wine cellar in France (or at least Napa)? Nope, none of that.
In fact, it started with about ten minutes’ work six weeks ago in Barleycorn’s, a former laundromat converted into a small beer brewery. The winemaking kit is a bag of concentrate, a yeast additive and some wood chips, if you want them.
Sterlize bucket, dump in juice, toss in yeast, toss in chips, seal.
Come back in six or eight weeks. The Barleycorn’s staff had transferred our nascent wine off the yeast into a glass container in the interim. This week we bottled it, added labels created by my wife, and trucked home about 24 bottles of pinot noir and 24 of chardonnay.
In six months or a year I’ll let you know how they taste. If they’re any good, it’s a cost-effective way to create nice unique gifts and dinner parties. Or cultivate a drinking problem.