We racked the LaCrosse off sediment, added some sugar (chapitalized) the LaCrosse and have started fermenting this juice. We also started fermenting the La Crescent.
We purchased some Foch that is now fermenting. We are doing regular punch-downs on the Foch. Early this week, we ran the Foch through the seed trap. We are also fermenting our Marquette and are doing regular punch-downs on this juice also.
Testing continues on samples of Petite Pearl, St. Pepin, Foch, and Steuben.
