... from the Persian qarabah (قرابه), or from the Arabic qarraba, meaning "a big jug". You know those 5 gallon water bottles at the office water cooler. Well, for you youngin's, they used to made out of glass, and many a conversation was had around them about office politics, gossip, maybe even about work!
But I digress! Now that the "Primary Fermentation" is now finally over, the next step in our adventure is to "Press" the "Must", removing the "Pomace" (grape skins, bit of stems, solids, etc.). This is done with a wine press of which there are many different designs, like this old beauty below (not mine).
The juice that flows freely through the press without any pressing is called "Free Run". Many winemakers think that the Free Run makes a superior wine and there are those who think pressing offers some additional complex flavors to the wine. Well, I have both. I was able to collect 5 gallons of Free Run separately from 3 gallons of pressed wine, which I squeezed thru a gauge mesh.
After pressing, I transferred the wine into glass carboys. The other choice is an oak barrel, which I am leaving until I know what I am doing and will discuss in a later post. Finally, we placed an ingenious stopper contraptions, an"Air-Lock Bung", on the carboy opening, which allows CO2 gases to escape, but not allow atmospheric air to get back in. Now we can let things settle down a bit.
It ain't vinegar yet!