The person who decides what the wine should be and what's done to it: programs, pitches, moves and the bench.

Who can: Owner, Winemaker

1. Read the top of the Wine Program page: how many vintages are in the cellar now, and each vintage under the stop it has reached, from Plan to Package.
2. Read the map under it: each house style (the wine as a buyer knows it, year after year) with its vintages beside it, and a tag on each vintage saying where its lots stand.
3. Press + New vintage, choose its house style, its year and its name, and make it. It opens on its own page at Plan. Press Plan this vintage to write its plan. The vintage keeps its own target for what this year aims at.
4. Read the difference the page shows between the house target and the vintage's target. It's shown for each axis, never as a single number.
5. Open a vintage and read the six stops at the top: You are here is where its wine is, and Next is the one thing to do there. The protocol is a button under Plan.
6. Make a vintage's target the house target only from a year you're happy with. Saving a vintage never changes the house target on its own.
7. If a vintage's label changes, press Rename beside its name, in its panel or on its own page. Its lots take the new name, and the year stays the same.

RecordsA house style with the house target, and a vintage with its own target, its kind of wine, its residual sugar figure and its malolactic decision.

NoticeA program written before house styles existed doesn't have one, and the page tells you. One click assigns it.

Who can: Owner, Winemaker

1. Press + New house style on the Wine Program page. Name the wine the way your buyers know it, choose its kind of wine, and set the house target. Choosing the kind fills the target from it.
2. Leave Start its first vintage ticked to go straight to the New vintage panel with the house style chosen.
3. To move a vintage, press Edit on the house style's box, change the vintage's house style picker and save. Or use Move another vintage here to bring one across.
4. Archive a house style you no longer make. It folds away with its vintages. Turn on Show archived at the top of the map to see it again, and press Restore on its box to bring it back.

RecordsA house style with its name, kind of wine and house target, and which house style each vintage is on.

NoticeA move changes only which wine a vintage belongs to. A house style with wine still in the cellar can't be archived until the wine is packaged or its vintage moves.

Who can: Owner, Winemaker

1. Step I: choose the variety and the kind of wine, then set the eight axes until they describe the wine you have in mind. Trials, tastings and yeast use the same eight axes, so a plan and a tasting compare axis by axis. There's no overall score.
2. Step II: Choose it, Pitch it, Feed it. Choose the fruit, from a block or a grower. Choosing several makes a co-ferment, and the page shows how many days apart the picks are and how much of the tank each compromise affects.
3. Decide it: write a decision that depends on a number you haven't measured yet, as a set of ranges. When you log the lab panel, the app picks the range that applies.
4. Save it with a name. If you leave to stock a nutrient, the planner keeps a draft and tells you when you come back.

RecordsThe vintage and its ferment plan: strains with their shares, the fruit, feeds by material and timing, steps with their durations and how often they repeat, and the decisions.

NoticeNotes don't schedule anything. If something needs to happen, add it as a step.

ExerciseOpen Demo Bench Red and compare its steps and feeds with the open-top lot that's already following them.

Who can: Owner, Winemaker

1. On Feed it, once you've chosen a grape, look for Last time. It shows what the same grape got here before, from your own records. It isn't a recommendation.
2. Leave a rate blank to use the catalog's rate. It keeps following the catalog if the maker's sheet is updated. A zero counts as blank.
3. If the sheet calls for a split feed, add the material twice at two different timings.

RecordsFeeds by material and timing, and steps with their kind, duration and how often they repeat.

NoticeEach lot works out what's due from its gravity. Feeds don't get dates, because a ferment moves at the pace of the sugar, not the calendar.

Who can: Owner, Winemaker

1. Once you've chosen a variety, a kind of wine and a region, press Suggest yeast options. First read the line under the button. It shows that the question uses one AI credit and how many you have left.
2. Read what comes back: single strains and cocktails, each with what it does for this wine and a % match beside it.
3. Load one if you like it. The app then checks it like any plan you entered yourself.

RecordsNothing, until you load one. Suggestions aren't saved.

NoticeThe app calculates the match itself, with the same score it uses to rank its built-in starting points. A cocktail comes with how to pitch it, and the app checks the order against the killer factors on file. These are suggestions, not recommendations.

Who can: Owner, Winemaker

1. Once you've chosen strains, use the assessment under them. The AI model can't suggest other strains. If it thinks the plan is wrong, it explains that in the caveat.
2. It may recommend a ratio between your strains and suggest a feed. A feed stage is kept only if the material is on your shelf, the timing is one the app knows, and the dose is something you could actually weigh out.

RecordsThe suggested feed, as editable rows on the Feed it card, if you keep them.

NoticeIf a suggested dose is far from the catalog's, the app uses the catalog's dose and tells you. A figure in the wrong unit could be a hundredfold overdose.

Who can: Owner, Winemaker

1. On the vintage's page, read the protocol the app has already worked out for free: every dose as a weight with the arithmetic shown, and dates for the days around the pick. The stages after the yeast goes in have no dates, because they follow the sugar.
2. Choose what the wine is for, as planned or soundness over style, then press Generate the fermentation protocol. The AI model works within that choice and can't change it.
3. Keep it as a numbered revision, then print it. If you change the plan afterward, the screen tells you the revision is out of date.

RecordsA numbered protocol revision that can't be changed, with a fingerprint of the plan it was written for.

NoticeThe AI model's reasoning contains no figures. It's given the doses but isn't allowed to repeat them, and any sentence that includes a quantity is removed, with a note that it was removed.

ExercisePrint a working copy of Demo First Frost's protocol and find the night-before list.

Who can: Owner, Winemaker

1. Choose Fruit you picked and choose the origin from the list. Any unlinked pick of that fruit attaches itself. Choose the vintage, and the lot becomes part of it.
2. Choose what the lot is made from. The form starts on Grape. A cider is apple or pear, and a fruit wine uses its fruit's name. The fruit is separate from the tax class: a blueberry wine is still wine by class. If you choose hard cider for a lot made from a fruit other than apple or pear, the form points this out.
3. Keep the volume the form calculates (the lot's tons times your house yield for how it will be pressed), or enter your own figure. If yours is more than twenty percent different, give a reason.
4. Put it in a vessel now or later. Placing a lot isn't a move and adds nothing to the ledger.

RecordsThe lot with its fruit, its crush date, its link to the harvest, its vintage and ferment, and its first volume estimate: either the calculation or the figure you entered and your reason.

NoticeNothing is on the bulk book yet. Production is posted when the wine is first measured, because the form's own instructions call what's in a fermenter an estimate. If you kept the calculation, it follows the tons: link another pick to the lot and its estimate updates.

For the returnMust in a fermenter goes on the form's IN FERMENTERS estimate, and so does juice pressed before it ferments. Part VII carries the estimate as of the period's last day, in a column headed with the lot's fruit. The gallons measured when the wine is gauged go on PRODUCED BY FERMENTATION. That's at the press for a wine fermented on its skins (red or white), and at the end of the ferment for a white or rosé pressed first.

Who can: Owner, Winemaker

1. Choose the source and the target, enter the gallons and commit. A lot in four barrels is racked one barrel at a time, and each step is its own entry.
2. Press from the fermenter and enter what came off the press. For a wine fermented on its skins, red or white, that's when production is posted: the gallons that landed, as measured. No loss is recorded for the pomace.
3. A white or rosé pressed before it ferments is juice going into the tank it will ferment in, so the press posts nothing. The measured juice is the lot's estimate until the ferment is done and you gauge the wine on the lot. The press works out which kind of press it is from the program's kind of wine, and asks you if there's nothing to go on. A white fermented on its skins uses the Skin contact kind of wine and is pressed afterward, like a red.
4. To put the free run in one tank and the press fraction in another, check The press fraction goes into a second tank and enter what landed in each. The press fraction becomes its own lot unless you uncheck the box, and a second bin's press fraction can join the lot the first bin made. If it's pressed before it ferments, the fraction is juice in its own fermenter from that day, and it's gauged on its own when its ferment is done.
5. Press the bins one at a time into the tanks the wine goes to. Each tank a press fills shows that on its card, and the app keeps track of which bins still hold must. The press that empties the last bin is the gauge, and a tank a press filled isn't offered for pressing. Only a lot partly pressed before the app started keeping that record asks whether any of it is still on its skins.
6. Read the messages and warnings. The app won't move more than the vessel holds. You can rack into a vessel marked as needing a wash: the app warns that it's assuming the vessel was cleaned, and the rack marks it clean.

RecordsA movement for each step, recording which move it was, with the tax class and the vessel copied onto it. The lot's volume and the vessel's fill update at the same time.

NoticeFiltering is a move too, because it loses wine. The method is saved on the entry, so a sterile filtration has a record.

For the returnA press after the ferment posts production: one figure for everything the bin gave, however many tanks it went into. A press before the ferment posts nothing. A racking's loss goes on the processing-loss line. A blend across tax classes goes on the form's blending lines, and a blend within one class goes on neither. A press fraction kept as its own lot after the ferment counts as a blend within one class. A fraction kept apart before the ferment is still fermenting, so it's in the form's IN FERMENTERS estimate at its own figure, and on line 2 when it's gauged.

Who can: Owner, Winemaker, Cellar hand, Accountant

1. Put the components on the bench with their shares. Alcohol and TA are calculated and pH is estimated. For sensory, the bench shows the range of the components' own scores, with no average.
2. Or enter a range for TA, pH and alcohol and let the bench search your lots for pairs and triples whose shares land inside it, ranked by their weakest measure. A lot missing a figure you set a range for is left out, and the bench tells you why. Loading a candidate onto the bench replaces whatever you picked by hand, and the other candidates are hidden until you clear the bench to go back to them. If you change a share afterward and a measure moves outside the range you searched with, a warning appears beside The blend's title.
3. Read the Labeling card beside it. For the appellation, the vintage and each grape, it shows the blend's share next to the federal minimum for that claim, and which part doesn't count. Meeting a minimum doesn't mean the label is approved. A lot made under a formula gets no grape name and no vintage date, and uses the statement of composition TTB approved as its designation.
4. Below that, read the sample labels, each with the winery's name at the top. There's one for each appellation the grapes grew in, showing the most that appellation supports. There's always one label that makes no claims, Red Wine with Red Blend beside it, which is the only label a blend with no traced origin supports. Choose the wine's color; the grapes set the default. Every sample label has the lines a label must carry, with the alcohol left blank for the bottled wine's own measurement.
5. To make the blend, take it to the move screen. The bench doesn't save anything.

RecordsNothing. The move screen records the blend on the ledger, with the composition as it was when the wine was pumped.

NoticepH doesn't blend the way alcohol and TA do. A pH averaged by volume is wrong by more than the margin that decides a sulfite addition.

Who can: Owner, Winemaker

1. Set up a trial with arms. Each arm's ferment curve comes from its own lot's readings.
2. Score each arm on each axis. Scores are never averaged into one number, because four good scores could hide one that rules the wine out.

RecordsThe trial, its arms, and each arm's scores on each axis.

NoticeThe blend bench uses the most recent assessment, so a barrel tasting from last week wins over a trial arm scored last fall.

Who can: Owner, Winemaker, Cellar hand

1. Record a tasting on the lot: score any axes you like, add a note, or both.
2. Compare it with the program's target on the axes you actually scored. Axes you didn't score don't count as misses.

RecordsA tasting on the lot, scored on the same axes as a trial arm.

NoticeOnly a tasting dated on or after the day the taste-and-assess task appeared completes it.

Who can: Owner, Winemaker

1. Plan finishing material by material, each with a rate. A plan doesn't have a volume yet, so it can only hold a rate. The actual dose is recorded later, with the addition.
2. Read the check for refermentation in the bottle. A residual sugar figure, if you've entered one, decides it. Sorbate alone only partly protects the wine, and the two materials that deal with the risk are on the same card.
3. Plan the packaging run: the format, the closure, the target cases and the planned date. It's the only stage with a date.

RecordsFinishing and packaging plans on the program, linked to lots. Nothing goes on the ledger until the line runs.

NoticeA stability trial tests the wine. It doesn't stabilize it. A lot that's never been tested shows as untested, not as stable.

Who can: Owner, Winemaker

1. Read the calendar: what's scheduled and what's in the way, based on what's been recorded rather than what's planned. A sterile filtration counts only if it was recorded as a move.
2. Package from the move screen and choose the container size the wine went into. Choosing the run fills in a blank size, but never replaces one you've chosen.
3. Record the run's fill test and its alcohol determination on the packaging card, or under the run on the Packaging page. They're saved separately, so entering an alcohol figure later can't erase a fill test.

RecordsTwo ledger entries each time the line runs, bulk out and cased in, with the size. The run is linked to its entry, and the fill test and the alcohol figure are saved on the run with your name.

NoticeThe app works out nine-liter case equivalents from gallons, whatever the container, and the number of containers from the recorded size. It never guesses how many boxes or pallets you packed.

For the returnBOTTLED, on both sections of the form. That's the report's word for any container of four liters or less. The fill test and the alcohol determination are printed with the run, and the app doesn't judge them.

Who can: Owner, Winemaker

1. Create a wine from its packaged lots and enter the count off the line in nine-liter case equivalents (twelve 750 mL bottles to a case, whatever the containers were). Counting bottles or cans instead? Enter how many and their size, and the form works out the case equivalents with the arithmetic shown.
2. Read a wine's stock, worked out from the cased ledger: what was bottled, minus what left, plus what came back to bond. For a wine bottled before your books opened, stock starts from the packaged wine its lots were carried in with, and the line count is shown beside it without comparing the two. If no packaged wine was carried in, the line count is used as the starting stock, and the card tells you.
3. Record a tasting-room session for a bottled wine and count pours where you can. If no counts were taken, the pour-to-sale conversion is blank, not zero. A session doesn't take any wine out of stock. If wine was carried to a tasting room on the bonded premises as Used for tasting, the Cellar door panel shows what was carried in beside what the sessions poured.
4. Read where a wine came from on its card: the fruit, each lot with its vintage and house style, and each bottling with its date, count and run. Under the chart, it shows what share of the bottle comes from each grape, year and place.
5. If the label changes, press Rename beside the wine's name and change its name or cuvée. The year stays the same.

RecordsA wine for each label with its line count, and your tasting-room sessions.

NoticeThe count off the line and the ledger use the same case equivalents, so if they disagree, check the count. The difference never comes from bottle size. Wine returned to bond is a separate figure, added back to what's left but never to what was bottled.