First "real" day at the winery.
This morning was spent in the wine lab. I learned about the importance of cleanliness. All equipment has it's place "mise en place" which makes for an organized winery. I rinsed out the stainless steel tanks using extremely hot water (+150 degrees) fed into the tank with a hose and splash ball. This effectively cleaned out the tank which had some tartaric crystals. I was very glad when K told me I did not have to climb in there to scrub down. Everything here is scrubbed with proxy clean which is a low impact cleaner. After that, we took a sample of the Sauvignon Blanc (2006 Upland) which was pressed two days ago to perform some lab tests. The three lab tests are: Measuring Brix, Titratable Acid, and Ph levels. K's set-up is very high tech so I feel like I'm getting a little spoiled with the measuring and equipment available. Next, we will be racking the wine and adding yeast from the bottom per vinquiry's new suggestion.