Winemaking 101: Don't Screw It Up in the First 24 Hours

Okay. Let's just put it out there: I'm a rookie. I'm blonde (no, really, it's not a dye job). And, apparently, I'm just not very smart.

Duh #1: To make wine, grapes have to ferment. Not just the juice. The whole grape.

Duh #2: If you throw out the pulp, there's not much left to ferment.

Duh #3: Dumping the pulp down the disposal will clog it up. Permanently.

So there you have it. This is how the winemaking project begins. With a major screw up. The pulp of the red concords is fermenting in the vat. The pulp from the white concords has totally stuffed up the plumbing in the kitchen.

The project may yet be salvagaeable, though. There are lots more grapes still on the vines. It may be possible to create a whole new batch with what's left.

The harvesting may have to begin again tomorrow. Aaaaaargh! I hate being so stupid!