Cab Franc

100 lbs of Cab Franc were crushed and de-stemmed on Monday night while everyone else was celebrating the voyage of Columbus, the puffy shirted Spaniard.

We tested the must and it was extremely low in acid. We added a bunch of acid. The juice tasted much better afterwards. It was very sugary tasting at first with little pucker factor. Afterwards it started to taste like grape juice. Hopefully this will improve the final product.

John added yeast on Tuesday and the Cab Franc must is patiently bubbling away in the 20 gallon bucket.

We are picking up 200 lbs of Cab Sauvingon on Saturday, which will complete our grape purchases for this year.

Meanwhile, our vidal blanc is persistently fermenting away. We know it's fermenting away b/c the airlock is constantly bubbling and John's basement smells like a cross between a sweaty feet and hard boiled eggs.

More pictures to come.