135 Gallons

As I write this, we’re fermenting 135 gallons of Manzanita juice in three separate fermenting tanks.  While we’re still working on an automated way to destem the drupes, we’ve found this grain mill can be adjusted so that it perfectly opens the berries but does not crush the seeds!  All three batches started at exactly 13% sugar and are currently being monitored every day for sugar remaining.  We push the berry cap down several times a day. The fermenting tempurature is 61 degrees Fahrenheit.  They room smells like fresh bread because of the yeast, but you can definitely also pickup the fruit undertones.