Saturday, May 2nd
11 am - 2 pm
Includes box lunch and wine tasting
Making Adjustments & Pitch the Yeast
In this class you will learn:
1) How to measure BRIX, specific gravity, pH and total acidity (TA).
2) How to determine if the TA needs to be adjusted and how to adjust the TA, if needed.
3) What additives (tannins, nutrients, etc.) are needed and how to add them.
4) How to pitch the yeast.
Friday, May 8th
11 am - 2 pm
Includes box lunch and wine tasting
Pump It Up
In this class you will learn:
1) How to measure Specific Gravity to determine if fermentation is complete.
2) How to rack wine.
3) To pump 200+ gallons of wine into drums.
Saturday, May 9th
11 am - 2 pm
Includes box lunch and wine tasting
Press the Skins
In this class you will learn:
How to press 800 pounds of skins in an hydraulic press to extract wine!
Sunday, May 10th
2 pm - 5 pm
Charcuterie by Cheeses & Mary
Start Malolactic Fermentation
In this class you will learn:
1) How to transfer wine to barrels.
2) How to mix starter solution and activate malolactic bacteria.
3) How to add malolactic bacteria to wine.
May 2nd - 7th
Daily, 7 pm
Wine tasting included each night
Punch the Cap
This is a fun part of wine making and it's a workout! Daily, the skins must be submerged to extract color and flavor. If you register for a class you can sign up to punch the cap as many times as you like! Check out this YouTube video on how it is done
https://www.youtube.com/watch?v=ehI8dpSWppk