Day 1: Mink and Toyon Farm are in the barn!

 

Day 2: Enjoying a gentle massage followed by a relaxing cold soak:

 

Day 3: Precious vinifera fluids drawn, off to the lab for a full work up. A covering of dry ice pellets keeps the bad bugs at bay, sealed up tight for another day:

 

Day 4: Analysis results in, still chillin’ in the calm before the (fermentation) storm:

Day 5: Signs of life. The Natives are restless:

 

Day 6: Bring on the French microbial foreign legion, Bourgogne division.

 

Day 7: Everyone’s cooking today!

 

Day 8: Sugar dropping, alcohol rising, well on our way to wine:

Day 9: Daily evaluation as each fermentation nears completion:

Day 10 – 12: Just waiting for fermentation to finish. Gentle punchdowns at this point. “Grapes, one day… You’ll be a Wine Soon”