On Saturday, we finished fermenting our La Crescent. We continued punch downs on some red wines in small open fermenters. On, Sunday, we added the lag nutrients to the Steuben and Sabrevois and started fermentation on Frontenac. We also racked the Edelweiss, St. Pepin, and Petite Pearl off yeast lees.

We are working hard to get the malic acid level in the Marquette down and will take samples to the Midwest Grape and Wine Industry Institute at Iowa State late this week for an assessment using a spectrophotometer.