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9/24/2018: Made from "California Select" Pinot Grigio juice bucket purchased from Musto in Hartford. Two six gallon buckets ($54 a piece) combined into 14 gallon Chapman fermenter. Added 2 Oz Med toast French oak dust the night before pitching yeast. Added 20g Opti-white the night before pitching yeast. Rehydrated yeast using Go-Ferm Protect and pitched on 9/24/2018 at 8PM. Must was 15C at pitch. 9/25/2018: Added 9g of Fermaid-O at the end of lag phase this morning. Ferment started rolling this evening. 9/25/2018: Ferment going slow and steady. Temp is 16.4C. Fermenter is in water bath with fan on. 9/26/2018: Temp up to 19C. Ambient rose to 80F today, with high humidity. 9/27/2018: 20.1C. Ambient temp and humidity dropped earlier today. Dosed with second Fermaid-O treatment (9g). 9/28/2018: 17.9C. Ambient temp drop really helping. 9/30/2018: Temp at 16.8C. Lots of fruit flies making me nervous. 10/02/2018: Transferred from primary into a 6 and a 5 Gal carboy. Got ~ 10.8 gallons. Going to top up the 5 with some store bought white wine. Donated some to the Gewurz batch to top it up, so my yield here was more likely 11.5 gallons or so. Sulphited night before to 40ppm. Measured pH at 3.53. Bubbling like crazy in its new home. 10/10/2018: Brix is a guess. Fermentation really slowing down. Few bubbles visible. Stirred carboys to get the yeast back into suspension. 10/28/2018: Stirred the lees again. Early taste test is good. Going to keep it on the lees through November. 11/11/2018: Stirred the lees. Added 300ppm Lysozyme. 12/15/2018: Added 1/4 tsp K Meta per 6 gallons. Should be enough to hold it over through January. No more Lees stirring until New years. 1/6/2019: Racked off the lees, added 1/4 tsp KMeta per 6 gallons, and brought to shed for cold crashing. Tasted excellent. Low temps of 15 tonight. Cold crash should be done at end of week -- I think it's already done from just spending the last month in the cold cellar (Temps ranging from 40 - 55 F). I noticed a lot od wine diamonds in the sediment. 1/25/19: Hit it with Polycacel (1.1 g/l). Took readings: 3.58 pH. 30ppm SO2. Going to need to raise the SO2 at next racking. 1/27/19: Fined with Albumex bentonite (1.1 g/l). Going to let it sit 1-2 weeks and then hit it with SO2 and rack off the lees. Maybe add just a touch of tartaric acid -- looking to pull the pH under 3.5 and give it a bit more tartness. 3/1/2019: Finally racked it off the lees and hit it with 30ppm KMeta. Good amount of sediment left behind. The bit that was pulled over in the racking really clouded it back up. It went from mostly clear to nearly opaque. Hoping that it resettles over the next month. Topped up and sitting pretty. Going to just let it sit for a while before I try any adjustments. 5/18/2019: Racked and Sulfited with 1/4 tsp per 6 gallon carboy. Getting close to bottling time. 5/26/2019: No more sediment forming. Wine is clear, but doesn't pass the "flashlight test". Hit it with a teaspoon of pectic enzyme per six gallons. Hoping that clears up the last little bit of haze. If not...I'm not sure I'm going to worry about it a lot. It's pretty minimal and you only notice it through a flashlight in the carboy. Samples in the glass are brilliantly clear when held up to the sunlight. 6/17/2019: Adventures in clearing continue. Hit it with Kielsolsol and Chitosan the following day. Let's see how this turns out... 7/1/2019: Well...there's about 3/8 inch of sediment on the bottom. Wine is pretty clear, but I can still easily see the flashlight beam when shone through the carboy. I'll give it another couple weeks and then just give up and bottle this thing. 7/20/2019: Cleared pretty well. I think I'm being too critical with the flashlight test. Racked off the sediment and added 1/4 tsp of KMeta. Going to let it sit for a week or three and bottle this baby up. 7/27/2019: Looking good. BOTTLING DAY! pH: 3.4, SG: 1.091. Sampled a glass. Tastes good. Real good. Happy with the result. It's a Pinot Grigio. Basic white table wine. No complaints here. 7/31/2019: Sampled a couple of bottles. Good stuff! It's a Pinot Grigio. Hoping it improves over the next couple of months -- not that it isn't good right now! It's a nice, basic white wine. Definitely bringing a few bottles with me to the Vineyard at the end of August.