We will bottle the second batch of Iowa Sweet & Snazzy™ on Thursday and on Tuesday, we will measure the dissolved Oxygen (DO) in this wine. If the DO is above about 5 parts per million or 5mg per liter, we will bubble Nitrogen through the wine. This will lengthen its life and make it a lot lighter and fruitier.
We are making additional batches of Concord and will add the midlife nutrients to the latest fermentation. We will start cold stabilization of another batch of Red, White, & Blue® and filter yet another batch. Once a week we top all tanks with CO2 using dry ice and once a month, we top our barrels. We will terminate some oak aging of our Iowa In the Dark.