Well, I just finished draining out 3 large tanks of fermented wines to make room for some Alicante Bouschet and Cabernet Sauvingon. This has been one of the biggest "dilemmas" lately... room for more grapes coming in.
Draining the tanks is quite a workout, and I typically end up shoveling about 2-3 tons per tank, sometimes more (this is what really gets the appetite going). It's fun to get in and shovel, and gives you a good chance to catch all of the new smells that the wine is putting off. Its really amazing how the smells and flavors change throughout fermentation. The grapes that we shovel go into the press, and the pressed juice goes into a tank... after a week or so it all goes to barrel.
Gotta run, lots more work to do in the cellar. Ill make sure to give a good update on the "home front Zinfandel" ASAP.
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