Press Syrah and Malbec on Sat?

Everything is fermenting well. Smells great in the garage!
- Syrah down from .998 to .996, but still has a dense cap.
- Malbec dropped from 10.5 to 4.5. Should press on Sat to limit skins/stems exposure and avoid bitterness.
- Merlot dropped from 16 to 11.5. Will hold on skins longer.

Continued cleaning out barrels to get them ready for the reds. 60G is ready for a wick after it dries. Mikes 30G Hungarian is ready for the Merlot or Malbec--just needs a rinse. Put ProxyClean into Ray's 22G french and Lee's 15G french. Both have a VA smell. Hope the proxyclean takes care of it. Will rinse Friday and then fill Lee's 30G with ProxyFresh.

Sat will:
1. Rack the chard from the carboys and barrel into stainless. Keeping the SS carboys seperate as much as possible.
2. Press the syrah into Troy's 15G Hungarian.
3. Press the Malbec into Mike's 30G Hungarian.
4. Crush/destem the next 500lbs of Merlot (expected from Dennis).
5. Clean Bob's 15G with Oxyfresh. Leave in overnight then do a citric rinse.


Grapes still coming--depending on the weather.
500 lbs of Merlot from Dennis (Sat?)
725lbs of "Marsing" Cabernet coming through Dennis next week.
400lbs of RiverRock Clone-6 cab coming next week.
25-50lbs of RiverRock Mourvedre to blend in with the Syrah.

Will rack the Willy Cab into Lee's 30G Barrel sometime next week so Troy's barrel will be ready for the second 500lbs of Merlot.