8/19 Added metabisulphate as we crushed the sangiovese/merlot mix. Started cold soak. Temperature dropped to 55 degrees.
8/20 Continued cold soak; removed cooling coil at night.
8/21 Added yeast; fermentation started; temperature was still very cool.
8/21 Added metabisulphate as we crushed the Cabernet mix. Started cold soak.
8/22 Continued cold soak of Cabernet mix. Sangiovese continued to ferment.
8/23 The temperature of the Sangiovese/Merlot mix rose to about 85 degrees.
Cooling was reinitiated. Added yeast to Cabernet mix.
8/24 No change. Kept cooling the Sangiovese mix.
Sangiovese/Merlot Mix - Sugar: 15 Brix
Cabernet Mix - Sugar: 22 Brix