We arrived today just as the crushing and pressing were finished. The Vignoles was harvested and put into tanks. Vignoles is a hybrid grape that is known sweeter and more flowery.
The Cabernet Sauvignon was also harvested today. It had a brix of around 22 degrees (or about 22% sugar). This meant we only had to add a little bit of sugar, which I helped measure out. I also added a mixture of tannins and chestnut into the bins. Finally, I helped pick out stems as it was getting inoculated by Jeremiah (an assistant winemaker). Jeremiah also add Fermaid K, a nutrient for the yeast. The yeast that was added was a blend of wild yeast and Saccharomyces cerevisiae.
Finally, we cleaned the press with a power washer. I also cleaned out the crusher really well because it will not be used again this harvest.