We will bottle a batch of our very popular American Pink Catawba this week and then rack and transfer a batch of Blackberry Wine off sediment. This last operation is challenging because the Blackberry Wine has lots of solids and we want to bottle as few solids as possible. We will start using harvest estimates for each grape variety to estimate how much fermentation supplies (yeast, yeast nutrients, rice hulls, bentonite, fining agents, etc.) we should be ordering. This will also give us estimates of how much tank space we’ll need. And, finally, we will place orders for juice for next year including Concord, Catawba, Blackberry, and Catawba.