We harvested some of the low-hanging grapes early again this year to make a small batch of Agraz. This time we wanted to experiment, so we picked the grapes earlier (mid-January) so they were a bit smaller and had less sugar (maybe none?) than last time. We wanted to see if it was possible to bottle the Agraz without pasteurising it, and if so how long would it keep for. You can see the 25L canisters we filled with the very raw bitter grape juice. Watch this space for the results….
Precision pouring techniques getting the Agraz into the storage canisters from the buckets.
Cleaning the press before we throw all the grapes in!