September 10, 2004

Crushed 1.5 tons of Zinfandel grapes from San Miguel.  The grapes were very warm (> 80 F), and had a brix over 28 with lots of raisins.  Some of the raisins stayed on the stems when they went through the stemmer/crusher.

September 11, 2004

Inoculated the must crushed on the 10th with yeast.

September 17, 2004

Neil added the Leuconostoc bacteria to get the Malolactic fermentation process started.

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