Ice Crush

Only crazy people would deal with gallons of sticky juice in the freezing dark the day before Halloween - and we are definitely crazy!


Oct. 30, 2019

Four of us headed out to the farm at 3 am to start crushing the Orange Muscat while it was still cold enough outside to freeze the water in the berries and concentrate their flavours. Less than 15°F is the ideal temperature for this operation, so we only had till 8 am process it all.


For about 5 hours, we shoveled the frozen, wet, sticky grapes into the press and collected the precious juice. Anything left sitting in the open air froze in minutes: we had icicles forming on the press itself!


Sunrise was a cruel joke. We finally had light to see, and it didn't feel like the middle of the night anymore, but it was colder than ever (11°!) and we had already been working for 4 hours. It did shine beautifully through the golden icicles, though. So we drank more coffee, took turns getting warm in the shop, and plowed ahead with the pressing.


We finished up around 8 am, when everyone else was coming to work, and can proudly say that we now have a delicious sweet white wine in fermentation! It was definitely worth the effort.


#winelife #crush #babyitscoldoutside

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