Another year, another 1700 pounds....

Tomorrow we are getting this year's grapes:

1000 pounds Riesling from WWAWA
500 pounds Syrah, also from WWAWA
200 pounds Grenache from Lou Cella

I just started the yeast: using Steinberg for the Riesling, and Bordeaux for the reds. Again we are using Wyeast liquid yeast culture. I just did the initial breaking of the internal yeast culture into the medium in the package. As soon as Emily gets back with the apple juice, I will sterilize that by boiling, then cooling to 70-80 F (21- 27 C) and add the liquid yeast culture, and place in the incubator.

Should be all ready--got new pectic enzyme, potassium metabisulfite, yeast nutrient and sodium bisulfite.

The troops are on standby to get the grapes tomorrow morning. Stat tuned for a busy weekend!