Our second harvest came shortly after the first, and we got just a bit more Cab Franc than we did Merlot. Testing put us at 23.3 Brix and 3.54pH and 0.9 TA.

With such a small harvest, we ended up manually destemming and crushing this batch, as well. A few days later, after cold-soaking, I took a look at my 5-gallon bucket of must, and natural fermentation had begun!