In early September we went back to Earthside to sample the grapes. Since many had already turned to raisins and others were on their way to waste, I decided it would be OK if we picked a bag or two of ripe grapes. We ate and picked. Don't know why, but "foraged food" always tastes especially good.
Here's our bounty all washed and ready to be crushed, which I did by hand.
By the way, these are Wild Grapes, Vitis Girdiana also called Wild Desert Grapes or southern California Wild Grapes. They are native to southern California and grow in chapparal woodlands, streamside, or canyon bottoms. The grapes were used by the Cahuilla of southern California for wine and raisins.
Straining the grape juice. Cleaning the buckets and straining the juice, you do that repeatedly.
The whole process was fun and we learned a lot. There are certainly things we'll do different next time. Mainly, the recipe we used called for added water, which we won't do again. Meanwhile, figure we'll open the first bottle sometime early next summer.