Well, we are off and running already, with Virginia white grapes arriving this week. Thanks to @mainshipfred, I got in on some Viognier and Petit Manseng from a local winery. The Viognier was harvested, crushed and pressed last Thursday (9/5). Got juice on Tuesday, 9/10. Brix was just about perfect, at 22.9 and pH a surprising 4.01. I added 60g of tartaric to my 6 gallons and will make any further required adjustments after fermentation. I rehydrated BA11 and let it rip on Tuesday night. The following morning, we were off and running. I've done two doses of Fermaid-O since. The Petit Manseng was harvested early this Thursday (9/12). We had a little heat wave and Wednesday and Thursday were both well into the 90's with solid humidity. The grapes were crushed, sulfite and got enzymes. We started pressing around 5:30pm. Brix was 26 and pH at 3.1. This one should be interesting, with those numbers. I tasted the 2017 made at this winery a few weeks ago and the notes showed residual sugar of 0.3% and noted it's bright acidity. From 108lbs, I got almost 8 gallons of juice - very happy with that yield. The winemaker had added rice hulls at crush, so I'm sure that helped. First thing Friday morning, I hit 5 gallons with QA23 and the remaining with some BA11. I'll probably combine after primary, depending on container space. Both were fermenting this morning and I gave them the first dose of Fermaid-O. CA grapes are due to arrive on the 28th. I'm doing two ~12 gallon field blends this year. The first is Zinfandel/Petit Sirah. The second is Touriga Nacional, Tempranillo and Syrah.