We will very carefully scrub the inside of our new press by hand with scrub brushes. The scale will be moved to the crush pad and we will get a preventative maintenance visit for our Titrator. Our two new 4,000 gallon tanks will be carefully cleaned. We have a batch of Cranberry Wine that has just finished fermenting, and we’ll get that racked and moved to another tank. We will also move other wines around to minimize their use of tank space. Finally, we’re having our chiller serviced and are adding some glycol so that it can run at full capacity.