Wednesday, October 10, 2007


Chemistry is dripping off my pencil this time of year. I'm furiously trying to get everything fermented properly and timely, along with lots of monitoring, and additions of this or that. All the grapes are in out of the field. I now have elderberries fermenting, Seyval blanc going through malolactic fermentation, and we are anxiously awaiting the cranberries, which are always a winemaking chemical challenge.

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