Year 10 participated in the time-honoured local tradition of stomping grapes this month.
The class crushed Cab Sav/Pinot grapes into juice with their sanitised feet to prepare the mixture for fermentation. They will then triple filter the juice, add water and yeast and allow the concoction to sit for 21 days.
During the winter months, while the mixture is in its second stage of fermentation, the class will create a label for the line. Finally, they will test their stock against samples of a commercially manufactured product using industry standard lab testing.
Thank you to the Ciampa Family for donating the grapes.
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