Our big task this week is to receive a new batch of Concord juice, get it up to fermentation temperature, and then start the fermentation.

In addition, we are engaged in some spring cleaning in our vineyard building behind the Winery. And, we have the usual seasonal maintenance tasks, including getting our aerators installed in our waste water treatment lagoon, looking at ways of reducing the noise from the display cooler in our tasting room, and having our chiller checked out.