Schedule for punching the must - October 2006 (final)

The fermentation process will take approximately two weeks. Twice each day, one or two people will punch the must; measure the alcohol level and temperature of each vat; and then record the results. We will begin by teaming two members of the Wine Coop to ensure that we are all clear on the process. Since we will need approximately 28 punchings and five pairings, each of the 10 share members should be allocated two individual punchings and one joint punching. (However, Ken will be out of town for two weeks and Mike will be out of town for one week, so each member could end up serving for one more punch.)
The Crush
Monday 10/16:

AM: Mark-add yeast

PM: no punch today

Tuesday 10/17:

AM: Tim & Glista

PM: Ken & Mike O
Wednesday 10/18:

AM: Mark & Cindy

PM: George & Susan

Thursday 10/19:

AM: Gary & Carmen

PM: Mike O

Friday 10/20:

AM: Tim or Glista

PM: Gary or Carmen

Saturday 10/21:

AM: George or Susan

PM: Mike O

Sunday 10/22:

AM: Gary or Carmen

Tim or Glista

Monday 10/23:

AM: Mark or Cindy

PM: George or Susan
Tuesday 10/24:

AM: Tim or Glista

PM: Gary or Carmen

Wednesday 10/25:

AM: Mark or Cindy

PM: George or Susan

Thursday 10/26:

AM: Tim or Glista

PM: Gary or Carmen
Friday 10/27:

Mark or Cindy

PM: George
or Susan
Saturday 10/28:

AM: Tim or Glista

PM: Gary or Carmen

Sunday 10/29:

AM: George
or Susan

PM: Mark
or Cindy

Fermentaion complete
         

The 2005 Pickers

Projected date of completion: Friday, 10/27/06

 

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Iteration: 10-15-06