This is just a closer view of our chambourcin grapes. After crushing we had around 45 gallons of juice and pulp. We took this home - tested the sugar and acid levels - and added yeast. We then covered the buckets with cloth and will leave them for around a week to ferment. When the yeast stops working we will press the grapes to extract only juice. At that point we will pour all the juice into a large tank for more fermentation.