VIN FRA AVALDSNES NORWAY

Welcome to beautiful Arvaldsnes. Today we are going to harvest grapes at the vineyard Ove Pedersen and Nuna Likpet on Arvaldsnes. Here we see some variety on beautiful Arvaldsnes. So, we have come into the vineyard to Ove and Nuna. Here we see grapes in thousands. Today we are going to make red wine from Arvaldsnes. Here we see, this is fantastic weather, grapes from Arvaldsnes. Yes, we have taken the grapes out. The grape keeper, she picks the grapes here. Three grapes with grapes on the vineyard in Arvaldsnes. Now it's empty inside the farmhouse. And now it's time to continue with the production. Maybe I have to buy two or three glasses, so I have three grapes. The new outdoor place on Arvaldsnes. Yes, I have been at Øropris and bought three glasses. And Turbo Gjer, Rosiner and Gjerstorp. Ballon Rens. Then there will be wine here in the farmhouse. Now we put everything in the vat. Then we let it boil to a beautiful concentration. Then there is sugar and flour. Four bags of sugar. Then we let it stand for three days. Then we sieve and take three more bags of sugar. Here you see the berries, or the grapes that we had in the juicer. Boil them with steam. Then this will be the top result. Then we pour cold water over the berries. Then we get out all the juice. And then the temperature comes down to about 30 degrees. And then we empty the barley in it. Then we put raisins in it. One bag of raisins. Then we have about 30 degrees. About that. And then we throw in the barley. And then we let it stand for three days. Then we sieve and fill three bags of sugar. Three kilos of sugar. And then it fills up to 25 liters. So in three days we have 75 liters of wine, self-produced, in the brewery in Pedersheisvei. Now we have a bag of turbo barley, 24 kilos. This is what it looks like. Later, when the wine is almost ready, we take something called barley soap. We take a bag of barley soap, stir it in some lukewarm water, and then we empty it. Let it stand a little cool, then sift all the barley and then you suck it out. It is important here, you have to be very clean, you have to wash everything between each mix. You can not use one mix to another because it can give bacteria in it, and that's not good. The best thing is that you make this completely clean with balloon cleaner and such things, and wash it very well. And you hear this now. You see that the first batch has already started to go. It only took a few minutes and it was in full operation. So now it should be in the shower cabinet, with the danger that it can boil over. It's sad if it goes on the floor, because then you should have this. While we sit and enjoy the heat, the wine has started to go in the bath. Free dunker. Free dunker, so in no time at all, will be finished 75 liters of wine. It gives many cutting moments with a good steak, and preferably a good dry fish. Yes, here it bubbles to go. Here it will be Christmas. Wine from Havalsnes. Soon bottled Christmas. There was a full bucket, yes. It will be fun to do this now.