Just please use some of your remaining energy for pictures. I'm living through all of your ferments since I didn't/couldn't afford to order anything this Fall. I'm very sad because I don't have a good reason now not to bottle a bunch of wines.I have a half marathon on Sunday, so the crush party at Chez Boatboy will be somewhat subdued.
I deal with them a lot for my job, (fix commercial dishwashers in NYC), they lay their eggs in wet places like sink drains. We sell a product called fruit fly bar pro...you can get them online, just hang them around damp areas, my customers use them in bars and they seem satisfied...
When I got local grapes three years ago (chardonel and dornfelder) the wine rooms of the guy I bought them from were just loaded with flies. There were dead ones throughout the must before I pitched the yeast. He had added 50 ppm kmeta (though I didn't ask him to), but other than that, I just put the top on the brute (which has ventilation slits under the handles). I eventually had fruit files all over the house. The story has ended in those being some really good wines IMHO, so I wouldn't worry too much about the flies, unless you leave a lot of fruit out on the counter up in the kitchen. The Kmeta you add after fermentation and/or MLB will keep you from making some really expensive wine vinegar.
