I have about 35 cab vines planted in March '07, sourced from Novavine in Sonoma. I'd like to experiment this fall even though fruit production isn't at optimum yet. As I'd prefer not to invest heavily in equipment at this stage I'm looking for suggestions on facilities for crushing, fermenting, storing and ultimately bottling a small quantity of fruit....so i can make most of my "mistakes" prior to the vineyard maturing.
David
