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Additional info for Chair Caning and Seat Weaving (Storey's Country Wisdom Bulletin A-16)
Because you want to add just enough sulfite, you’ll want an exact means of measuring it. Most winemakers prefer to buy sulfite as a loose powder, in bags or jars, and then weigh it out on a gram scale, a light-duty weighing device calibrated not in ounces but in grams, the metric system’s basic unit of weight. 3 pounds), with each gram between zero and 10 marked off in tenths. ) But a scale that precise isn’t absolutely necessary, and you can do just fine with a less expensive version from a brew shop.
38 SUCCESS WITH REDS AND WHITES But that means removing 90 percent to 95 percent of the stems using your hands or a tool, such as a rake, or perhaps by forcing the sticky, clingy mess through a coarse sieve made of chicken wire stretched on a wooden frame. Crushing grapes by foot may be picturesque and fun—for a while—but it’s easily the messiest and most time-consuming task you’ll take on as a winemaker. Running a rented crusher-stemmer. By contrast, it’s easy to push the button on a power crusher-stemmer, dump in your grape bunches, and watch your future wine plop out while the denuded stems pile up a few feet away.
Alternatively, you can purchase already extracted wine-grape juice, fresh or frozen, in which case you’ll most likely order your juice by the gallon instead of by the pound. 5 cases So far frozen grapes and juice are available in only a few shops nationwide, but you can also order them online or by phone (see page 233). One winemaker I met—a Californian born and raised in Italy, where as a boy he watched his father turn newly harvested grapes into wine—had made his first batch from frozen crushed Barbera grapes.