Lee and I pitched yeast in the ID Syrah. We used Pasteur Red and GoFerm. The syrah has good color and I took a sample for analysis at WineWise.
The ID Cab is fermenting, but the cap wasn't solid. Temp was 68-70 degrees.
The WA Syrah had a good cap, but was easy to punch down.
We stirred the VIognier, but looking inside it is quiet. We can rack it off the gross lees in the next week or so.
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