The fruit is picked!! Thanks so much, volunteers. You really make owning a small vineyard not only possible, but fun. I might not make as much money as a doctor or lawyer, but thanks to your support and encouragement, I feel enough respect to make up for it.
After the fruit was picked, we took it up in a refrigerated truck (sans refrigeration cause it broke) to Mocksville. We crushed and destemmed and pumped it to a tank where it macerated for approx 4 days. Yesterday, I turned off the chiller to let the must warm up to prepare it for inoculation, but by the time I was pumping over this morning, it still wasn't very warm. I put the yeast in, along with some nutrients, and pumped over for 5 more minutes. When I left the winery this afternoon, the thermometer still said 59, and that's a little low for my tastes. I hope to come in tomorrow and see proof of inoculation. It could take a while to get going because the final spray we put on (3 weeks before harvest) was still quite visible on the grapes.
But I'll keep you update. Pictures to come I swear!