We are taking samples of grapes every day or so now and are running chemistries in our lab as well as tasting the fruit. We are also picking samples that we will take to Iowa State University to test for Yeast Assimilable Nitrogen. The results will tell the winemaker how much yeast nutrients need to be added to the juice during fermentation. We are getting all of our grape bins out and washing them. Each of these bins contain about 1,000 pounds of grapes when harvested. The harvester is getting a thorough cleaning and greasing (with food-grade grease). We will also grease the rest of the cellar harvest equipment and clean up all of our shops and sheds.