Update 4: Red wine should go to press!

In this quick update, I have assessed the tannin in the Sangiovese wine via mouthfeel. It's sharp (as expected for this grape). I take a specific gravity measurement and decide to press before dryness in order to get the wine off the skins. Hopefully, all the colour has been extracted (Sangiovese is know for lacking colour pigmentation in the skins). Enjoy!
The channel discusses how to make chateau style wines from grapes, including details on fermentation, wines in general, wine making from grapes, brewing, wine making techniques, stomping grapes / grape stomping and much much more.

[@joshuapeter9670]

Amazing content... 100% Great!

[@mygaragewinery9864]

Many thanks Joshua; certainly more to come in the near future...