With ten different wines at various stages of fermentation, there are lots of balls in the air at Tassel Ridge right now. Yeast needs to be fed at about the middle of the fermentation cycle so additional nutrients are put in the tanks at the right times. With dessert wines, when the sugar levels drop to our target, we add high proof (grape brandy) and then move the totes to a cold area so that fermentation is quickly stopped. We are also testing samples of our Marquette to determine if the Malolactic conversion is complete.