September 27 - October 3, 2015

	Friday October 2, 2015 I am home alone again and that means I have to be careful, maybe I came back yesterday at 1pm........everyone was busy which was good so I could unpack. Josh and Jose have things in control........still we have to be organized......... We have most of our old vine Zin at .5 residual, as I have said before many of the big wineries have been very successful by leaving in sugar in their wine.......... my wine.......wow, I always rethink............. We all know sugar covers up a multitude of problems in food and we know it makes food more smooth and exciting because you can put a little spice in the dish. Hey, sugar smooths out anything and of course wine..............sssooooooo I want my wines to be natural, sure residual sugar left in wine could be natural except, THE Natural Process..........was not allowed to finish............Long story OK a few problems, we have this one wine with a small amount of sugar so we have added  a small amount of yeast from a lab which cost $1000, small amount..........think of it.............001 percent of our cost for the whole year. We have started figuring out all the wines we will produce this year............... Saturday October 3, 2015 we are not perfect ............ I have seen many people over my 72 years......... I have done business with many people and seen many people state their thoughts. Some of those people stick me as Know It Alls. I have trouble with those people I deal with. Most people I deal with THEN is someone I like .............just like all of us if we have a choice........I don't know I am just rambling........... Sorry, I have to get back to wine?????? So we have this encapsulated yeast, now $800 since we sent back to the lab one bag.......these bags have encapsulated yeasts in them what ever that means. I used these beeds about 10 years ago so I hope they work like before.......and.... and all great people we deal with 90 % of the time......... These encapsulated yeasts have been somehow captured and can slowly make it DRY.........it will take a few weeks but like I have said I want to make complex wines so I still think complex wines require no sugar left in the wine. \These wines have about .3% percent sugar in them. Not a lot but I can taste the sugar.....threshold is 0.3........That is what I learned and that is what I think.............sure I have actually tasted and especially cooked many sweet and spicy, acid fun food with sugar. I am still learning like all of us winemakers would agree.............we want to learn more.............
	For any comments or questions I encourage any of you to e-mail.....david@coffaro.com Dave
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