On 30 September, we pressed the Syrah. The brix in both fermentors was 10.5. We pressed 44 gallons of juice, which we put into 3-15 gallon stainless steel kegs. Took Riesling brix, and it was 19, down from 22.8 at the beginning.

On 19 October We added the Oenococcus(Leuconostoc)oenii culture for malolactate fermentation. We started the culture in apple juice; grew it up for a day or so, and then inoculated the three stainless steel kegs of syrah. Also we added the Stavin American oak cubes, 8 ounces to each keg.

On 21 October we picked up the 100 pound lots of Gewurtztaminer, Pinot Gris, and Cabernet Franc and crushed and stemmed all. The field readings were:

Gewurtz Brix 23.3 TA 0.70 pH 3.37
Pinot Gris Brix 22.4 TA 0.72 pH 3.30
Cab franc Brix 22.7 TA 0.65 pH 3.74

On 22 October we pressed the whites, and got 8 gallons of Pinot Gris, and 7.5 gallons of Gewurtz. We added the yeast: Chablis which we obtained from Wyeast, and had been growing up in apple juice for 24 hours. Added the a culture of Bordeaux yeast that we had used with the Syrah to the Cabernet franc. We had set aside about 100 ml of the yeast culture from when we were making the syrah, and refrigerated. We added to 1/4 gallon of apple juice and incubated, and came out just fine.

Took Brix on the Riesling: 7.5, tasted sweet, but very characteristic. Should be good. We racked into 3 6 gallon carboys, and 3 5 gallon carboys; reduced the airspace considerably.

Took Brix of the Syrah, and it was down to 0.0. Thinking that even in a couple of days, the malolactic had been working.