More than halfway done!

The must (juice + skin + MOG) started out at 22 brix, and is now down to 8!  That's about 2 brix a day, so we're looking at pressing on Friday or Saturday.  Making good progress, so let's hope that the fermentation doesn't stall.

Oh, for those wondering...

MOG == Material Other than Grapes -- Just use your imagination.  At every winery I volunteered, and in the classes I took, the idea of washing the grapes just never came up.  They're in tight clusters in 1/2 ton and 1 ton bins, so washing them will get little to nothing off of them (unless you power washed them, and then you'd destroy them) and all it would do is add water which dilutes the finished juice product, and nobody wants that.  I suppose with such a small crop I could hand wash them, but again, is it really worth the effort?