We need to let the solids settle in the juice and then we move the clearest juice to another tank and let the bottom foot or so of the tank just run out into the trench drain to our waste water treatment ponds. After that, as soon as the juice is about 60°F, we will start fermentations.
We will continue testing St. Pepin, LaCrosse, and Marquette and will harvest these grapes as soon as the numbers are right. Because we had a bumper harvest of Edelweiss and Brianna, we’ll be moving some wines around to make space for the juice that is coming in. Of course, some things wait until harvest starts to break. We lost a pump last week but have a new one ordered. We’ll send the defective pump out to be rebuilt, if it is economical to do so. And then, we’ll have a backup.
