Checked the merlot#1 tonight. It's at .996. Ready to press in the next couple days. Sounding like Wed will work well.
Finished cleaning out Bob's 15G barrel. Oxyfresh overnight, metra/citric rinse, rinsed, and drying.
Lee innoculated the cab, merlot#2 and cab-blush this morning. Added 5tsp ttl nutrient to the yeast starter. Will add another 2tsp to each the merlot and cab after it gets going.
Racked the Chard last night. It had been settling for about 3 weeks, some in wood some in carboys. Did the first taste test to compare the wood to stainless. Both were remarkably tart. May be an indication that we added to much tataric acid to reduce the PH. (Check out the picture of Mike's Bitter Chard Face! ;)
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