I should be harvesting a week from this coming Sat (9/30) for my 1/2
ton of Cab fruit. What I'll get is a full macrobin of fruit. I've
done a couple kits, but never from fresh fruit before. What I have and
can borrow is:

Another Macrobin to do the primary fermentation with lid
Hand cranked stemmer/crusher
A TA kit (basic NaOh solution and syringe)
Sulfite testing titre kit
2# Pot Met
Yeast
Yeast Nutrient
pH meter and fresh calibrating solutions
French Oak Barrel for after fermentation


What else should I have on hand. How much tartaric acid should I have
to do the max amount of correction I might need for a barrel? What
other supplies should I get before next week to correct/adjust anything
that might be needed? I"ll be heading to the city of Napa this Sat to
purchase anything else that will be needed.

Frankly, it seemed like such a great idea at the time. Now the time is
niegh and I'm a bit scared I've bitten off more than i can chew.
Anybody out there with lots of experience want to come to Calistoga to
show me how this is done? :-)