The bunches were frozen for 24 hours which with such a small quantity didn't take a lot of effort. The sugar came in at 26.5 Brix and the pH was 3.9 which was adjusted down with Tartaric Acid. Once defrosted BDX yeast was added. All this is in a small stainless steel bucket.
And that is a short post.
|The cave is getting a little crowded now that vintage is nearing the end|