The stems that are expelled into the bins are later transported away by the local farmer. At this stage the wine will be pumped over occasionally to give access to samples for testing. Sulfur was added to the must while the grapes were being crushed. Irene works in the lab and checks for sugar and acid before the grapes are picked, then stability, sugar levels and sulfur and all the other things you have to test for before the wine gets into the bottle. Back in the winery, the yeast is prepared for the chardonnay inocculation.
Toby adds more juice to the yeast mixture in the container.
This continues until the container is full. With the white wines, which Toby is inocculating here, the juice which was pressed on arrival at the winery, has been supercooled, racked off the solids into another tank, and the container of yeast and juice mixture is pumped back through. The reds are different. Once the grape juice has been added to the yeast, the mixture is sprinkled back on top - the 'direct pitch' method. The reds are now pumped through 2 or 3 times a day until fermentation is complete.