The first part is a lot like making sourdough starter. I mush the grapes up and add a syrup to it. I
could add yeast to it, but there's enough yeast on them already (the whitish "sheen" on the outside of the grape.) Then add water to cover and put a linen towel over it. Stir it down every day for about 3 days until all the sugar is worked out. (Tastes
really dry.) Then I strain it through an old pillow case, add more syrup and bring to volume in a glass jug and put a water seal on it and let it bubble. I adjust the sugar and water according to how many grapes I have (1 gallon of grapes = 1 gallon wine.)
Lunch sounds good! Why didn't the invite come after I put the ribs on the grill?
duh....before the ribs on the grill....