Tuesday morning bright and early took off at o-dark thirty to pick up
a quarter ton of ripe and ready Viognier from a vineyard in the Fair
Play region. Grapes were in excellent condition, and a few hours later
were crushed, pressed, sulfited, and awaiting some yeast.

Numbers;
Brix (refractometer - adjusted for temp): 25.5
Brix - hydrometer - adjusted for temp): 26
pH - 3.45
TA - 6.6 g/L

Wow. Acid OK, but them are some big sugar numbers - guess I need to
get ready for some heat!

Lalvin K1 V1116 culture was started at crush, and innoculated twice
during the day yesterday. Wine is in two 15.5 gal stainless kegs.


Will be making another pear wine this year, and have a half ton of red
grapes on order (500 each of Cabernet and Merlot).

Feels good to get the season underway - hope everyone is as thrilled
as I am that harvest and crush season are upon us again!

--
I'm using an evaluation license of nemo since 96 days.
You should really try it!
http://www.malcom-mac.com/nemo