Monday, 27 August 2012

Jus de Raisins.



1. Collect about half a bucket-full of grapes. These are 'Bacco', or 'Baco'; one of the varieties introduced into France from America, after the devastating 1850's European Phylloxera epidemic. They are simply 'root stock' grapes, but highly prolific and they decorate the front of our house.



2. Place the grapes in press, turn handle, and admire how easily the juice flows. This is much better than my old method of scrunching everything with my hands; this way it flows almost clear.



3. Pour into favourite glass, and consume amongst ooohs and aaahs of delight. The juice is still slightly sharp, but in about a week or so should be perfect.


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13 comments:

  1. I've always wanted a small household wine/olive press but unable to find a manufacturer of the domestic version in Australia. Jus looks real nice!

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  2. Puts my half dozen bunches in the greenhouse to shame - they are still bright green

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    1. We literally have hundreds of bunches all around the house. Our problem is that when they ripen they attract HORNETS, so we have to pick them and confine them to the compost heap. This year, however, I shall make more juice!

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  3. Sad to report the Lincolnshire grape grows on shelves in its own plastic punnet and cellophane covering, This really ruins the crushing process.

    You have some extremely juicy little beggars there!

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  4. The press looks nearly as good as the grapes...a great find. Enjoy all you produce. J.

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    1. We bought it at a 'boot sale' this summer.

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  5. I thought, in France, one was supposed to find a virgin to crush the grapes with her feet?

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    1. None round here.... that I've heard of!

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  6. OMG! That looks delicious!!!! And the piles of grapes are so beautiful!

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  7. Your life makes for the best photos! That is really cool. Neve seen that before.

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  8. So, you used to crush them with your hands, and now you use a press. Beautiful juice, but I suppose you reserve your FEET for the times you're planning to use those grapes for wine? To add that certain "je ne sais pas" bit of pungency and earthiness to the brew? (Um, not that you're earthy or anything.)

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    1. Susan, I have previously made wine with these grapes (not using feet), and the result tasted of PETROL. Maybe I should have marketed it as such; but it certainly wasn't drinkable!

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