We will handle the final step in fermentation of our Marquette and Nouveau by racking both wines off the yeast lees. We will begin fining the Nouveau and we will run chemistries on all of our wines and add SO2 where SO2 levels are too low. SO2 is an anti-microbial that will prevent spoilage.
We have small batches of Petite Pearl and Louise Swenson and we’ll be doing some blending trials with each on a very small basis.
Finally, we’ve cold stabilized Pink Catawba and we’ll filter it this week.