My brother has retired form 28 years of winemaking with the likes of Mosaic, deLorimier, Belvedere and Krug. Today he peruses a less hectic path of crushing only one ton of zinfandel grapes for his personal pleasure.

One half ton of grapes in each bin

Checking the temperature

Checking the sugar levels

And the taste test

The fermentation process naturally produces an insulating CO2 layer which Don is fortifying with dry ice.

And the finished elixir