No, not the "fix", the brix. The brix is the number that represents the sugar content of grapes on a recognized scale, 0-30. Grape growers across California are checking their brix measurements in anticipation of harvest of this year's crop. The mayor was called off the hill to assist a friend whose crop was mature, but waiting for the right numbers. This was achieved Friday last and harvesting began at the crack of dawn. For the next few hours, in broiling heat, the mayor and his loyal deputy rummaged through the vines, dodging pesky hornets, clipping the clusters, one by one.
The large bin for collection was about half full at the end of the day(end of picking). It was time for rest and recuperation. Saturday would be the day when the job would get done. And it was.
Saturday broke early, and a vigorous effort completed the work. All workers were tired, but happy to have the work in the bin.
Now the fun begins. Grapes were crushed on Sunday, bright and early, with the powered crusher used for small batches(non-commercial amounts). This process yielded over 100 gals. of 'must'. Then, the must is sulfited for 2 hours, then the yeast is added. This season the yeast used is Assmanshausen, a dry wine yeast. This yeast is recommended for red wines, especially Sonoma County pinot noir. Temps initially are at about 70 degrees. This will rise.
More later as the fermentation process continues. Updates regularly.
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