I just got word that the grapes were at 22 brix on thursday and will probably be picked on the 15th, with the 22nd as a backup day. Please keep the 15th open and plan on a fun-filled day of activity.
We’ll be getting the yeast this weekend. Let’s figure out how we’re going to rehydrate it and how much we need now….
Some good links:
http://winemaking.jackkeller.net/yeast.asp
http://www.grapestompers.com/rehydrate_yeast.asp