500-600 pounds. We crushed Thu night. A good 35-40 gallons are in the
60G fermenter, sanatized with just under 4tsp meta.
Chard has more body, great acids and is less sweet this year. More
like the 2006.
24 Brix
3.1 PH
Lee pulled a quart of juice off and is doing the starter. He will add
it tonight or Sat. We are trying a different yeast this year, Cotes
Blanc, to get more fruit flavors. 5 packages plus 2 TBSP nutrient.
We will want to add another 2 TBSP right after fermentation starts.
Troy made a bentonite slurry of 2oz bentonite, 3 cups boiling water
blended and added it Fri morning. GLOP GLOP GLOP!
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