Hi, thanks for the welcome, hope your syrah turn great
I picked the grapes ~3 months ago. It's the first time I make grape wine from the fruit, I've used concentrates/juices before. The hardest part was the picking, it's a huge vine twisted around a semi-dead cedar and a tall fence. What a nightmare, I don't recommend that to anyone uncomfortable on a ladder. It was fruitful though. I hand-pressed in a bucket with an empty wine bottle and separated the must in a paint strainer soaking in the juice. It took the whole day, producing a little less than 30L of juice with must that I immediately pitched with K1V-1116, no sulfite (sorry, elitists). I gently strained after 5 days, racked in secondary when the fermentation was slowing down (again, no sulfite), and bottled yesterday. It was flat and clear, as far as a dark wine can be anyway. Ended up with 18x 1L bottles. Calculated abv. is 8.26%, I did not add sugar, no regret there, it's palatable already.
I'll open one in the spring, on a warn evening, after working in the garden