Vintage 2021: Chardonnay Harvest---Part 2

In Vintage 2021: Chardonnay Harvest---Part 1, we left our Chardonnay in Jonathan Edward's winery. They were also in the midst of harvesting their grapes so we spent the morning rehydrating our yeast to inoculate the Auxerrois juice. That done, we waited to be able to get our Chardonnay weighed when the fork lift broke.
We agreed that we would proceed with pressing the Chardonnay and back calculate how much the harvest weighed. Lucky for us, Jonathan Edwards brought the press into the winery because it was raining outside. The contents of the lugs were pitched into the press and the press cycle began around 1:30.
As the juice came out of the press, my husband put it into three 75 gallon stainless steel barrels making sure to distribute the fractions equally into the three barrels, something that Jonathan Edwards taught us how to do. Since the three barrels were almost full we believe that we had approximately 210 gallons of Chardonnay juice, which we agreed must have weighed approximately 2625 pounds.

On October 6, we went to Jonathan Edwards Winery to remove the cold probes that we had in the two of the three 75 gallon barrels in order to rack the settled juice from the heavier lees and take down some information regarding the juice, something we should have done on Monday when we initially pressed the juice. In any case, here is the information from the three barrels:

We asked Jon if we could use one of his neutral oak barrels for part of our Chardonnay fermentation and he was kind enough (he always is!) to loan us one of his oak barrels. This was the first time that we set up the pump for transferring the juice. Yeay! The juice from the three stainless steel barrels were racked into one oak barrel and three stainless steel barrels in preparation for inoculation to kick off the fermentation.

The following day, on October 7, we went to rehydrate our yeast, CX9 and inoculated the juice at 9:45 a.m. We went to check on the fermentations on October 8 and 10 and both the Auxerrois and Chardonnay fermentations were bubbling along!