Brix progress chart

On Monday, Peter Polanskyj, Eric Gustavsen, and I pitched the yeast into the 2008 vintage.

We were a little late in getting started, so our selection of available grapes was fairly limited. The best of the crop at Corrado's this past Sunday included Merlot, Nebbiolo, and Syrah. Of the three, the Merlot and Nebbiolo appeared freshest. Some of the grape clusters in the Syrah were beginning to mold, so we carefully sorted through the crates to find fruit that was ready for winemaking.

We currently have the following quantities of juice fermenting in my basement:

Merlot: ~15 gals (plus the cap)
Nebbiolo: ~15 gals
Syrah: ~12 gals

A copy of our brix progress chart is viewable here: http://spreadsheets.google.com/pub?key=p6f8QUWBPCizrPgQGZxGiWw