Wednesday I started prepping another new 20 L French oak barrel for the Napa River Cabernet. As before for the Rancho Sarco Cabernet barrel, this one will get four changes of hot (150° F) water over as many days before I rack wine into it. Today I gave it its third fill, where I added a pound of kosher salt to the water as before.
I just received the results of the malic acid analysis from the sample I took to Vinquiry yesterday, and the fermentation is done (0.07 g/L). Tonight I will add SO2 to the wine in the Pod and turn off the temparature control. Sunday I will rack the Napa River Cabernet out of the Pod and into the barrel and carboys.