The crushed grapes with sugar and yeast added spent 5 days in a bucket, letting the grape skins infuse colour into the juice. We squeezed the grapes and filtered the liquid into a sterilised demijohn, adding more sugar. The spent grape skins were put in the compost. The liquid continues to bubble as the sediment drops out in the fermentation process.
We managed 5 bottles of rose wine, a little sweet and a little sharp, very enjoyable with lemonade. I think we will leave the grapes to ripen a little more. We will learn and tweak what we did to make an even better wine next year.