The cellar team is testing grapes, getting harvest equipment greased (with food grade grease), thoroughly cleaning the presses, getting our scale recalibrated by the State of Iowa, and is placing orders for grapes that we will be short of this season. Our filter is being prepared for a 1-2 month rest while we crush grapes. We put phosphoric acid in the filter to keep it clean. We will get our case goods room organized and restocked with wine so we won’t have to restock during harvest. And, finally, we are getting some baggies with potassium metabisulfate made up. This is put on macro bins of grapes as they come in from the vineyards to prevent spontaneous fermentations.
The Cellar Team is Working Hard to be Ready for Harvest
