Harvest Hours
Many have asked, so here is the answer!
Harvest hours are starting on Saturday, August 15th! Our harvest hours will be:
Napa store: Monday - Saturday 8AM-6PM
1866 El Centro Ave, Napa, CA 94558
Windsor store: Monday - Friday 8AM-5PM, Saturday 8AM-3PM
7975 Cameron Dr. Bldg. 1700, Ste. 1 Windsor, CA 95492
For clients that need samples analyzed or supplies this weekend we will be open on Saturday (August 8th) to assist you. Please note that the couriers will not be available but you can drop samples off by 5PM (3PM for Windsor) for same day analysis.
For after-hours sample drop offs please use our lockboxes. In Napa the lockbox is the bench in front of our office, and in Windsor you can leave them in the locked foyer of our office suite The combination for both is the year (2026) and there are coolers inside to keep your samples comfortable until we retrieve them the next morning!
Harvest Supplies
We are now carrying Lallemand and Scott Labs products in addition to Enartis and our wide assortment of Laffort products. If our shelves are missing your favorite product let us know and we'll order it up for you ASAP! Product delivery can be coordinated with your sample pick ups.
Juice vs. Fermenting Must vs. Wine
If you are having difficulty deciding which sample type to circle when you are filling out your label here are some helpful guidelines:
Juice: Vineyard samples and newly pressed/crushed must/juice that hasn't started fermenting.
Note that if you are shipping juice you must enclose ice packs to ensure it doesn't ferment on the way to us! (Overnight shipping is highly recommended!)
Fermenting Must: Juice that has started to ferment. If the fermentation is at less than 5 degrees brix (or over 10% ethanol) you can select Wine. Please note that actively fermenting samples will only receive the following results: Ethanol, Glu/Fru and Volatile Acidity.
Wine: Samples that are mostly through alcoholic fermentation (over 10% ethanol and/or under 5 degrees brix) regardless of malolactic fermentation progress.
Share this info:
How many times has one of your employees come in with an empty bag in hand saying they are out of the product they need to complete a work order?
The addition needs to get made that day, so you spend the next hour trying to find someone local that has the item in stock and making arrangements to get there before they close.
Unfortunately, situations like this are common during harvest. When production is moving quickly, even a small supply shortage can create delays, add stress, and take attention away from the work at hand.
This brings us to the next important step in harvest preparation: reviewing your inventory and placing orders early.
Ordering ahead gives you time to confirm product availability, replace expired supplies, and make sure your cellar and laboratory are prepared before fruit begins arriving.
A few things to consider are:
• Use vineyard projections to calculate your expected needs for yeast, nutrients, enzymes, and other fermentation products.
• Ensure you have enough laboratory reagents, standards, buffers, glassware, pipettes, hydrometers, and other frequently used supplies.
• Check expiration dates and add outdated products to your harvest order to replace them.
• Ensure you have enough fermentation bungs, clamps, gaskets, valves, hoses, fittings, and replacement parts on hand.
Taking inventory and ordering early can help reduce last-minute shortages and keep your team focused when harvest gets busy.
At myEnologist, we carry fermentation products, laboratory supplies, cellar equipment, cleaning products, and other harvest essentials to help you prepare for the season ahead.
And when your crew comes in with an empty bag, we're here for you too!
📍 Napa: (707) 812-1242
📍 Windsor: (707) 812-1215
📧 sales@myenologist.com
#Harvest2026 #HarvestPreparation #WineIndustry #Winemaking #WineProduction #CellarLife #SonomaCountyWine #NapaValleyWine #myEnologist
I had just landed at SFO and switched my phone on when the alerts for voicemails and text messages started pinging like a winning slot machine.
It was the custom crush winery that was going to be bottling my client’s wine later that week. There was a mistake with the wine addition; instead of adding 0.5 g/L of tartaric acid as I had requested, they added potassium metabisulfite (KMBS).
I raced back to Napa and pulled a sample of the wine, but unfortunately, it was unsalvageable. The wine had to be destroyed, our screen-printed glass discarded, and that product completely written off as a loss.
I wish I was the only winemaker with a story like this, but sadly, most people I talk to have a horror story like this to share, which is why I’m writing today about a very important part of harvest preparation: organizing your cellar.
Not only will a well-organized cellar help avoid confusion and addition errors, it will also save time and make your harvest go more smoothly.
A few things to consider are:
• Are your chemicals properly stored in a clean, dry environment?
• Are your cleaning chemicals stored in a different location than your additives? This can help limit the possibility of adding the wrong product to your wine.
• Clearly labeling and color-coding buckets, scoops, and Brutes can help differentiate products and equipment to avoid cross-contamination.
• Is there evidence of water or pest damage in your packaging? If so, discard damaged products and consider storing your products in sealed containers.
• Are any of your products expired? If so, discard them and add those products to your harvest orders.
myEnologist carries a variety of color-coded buckets, scoops, Brutes, cleaning equipment, and supplies to help you with your color-coding and storage systems.
Stop by, email sales@myenologist.com, or give us a call for assistance:
Napa: (707) 812-1242
Windsor: (707) 812-1215
#Harvest2026 #HarvestPreparation #WineIndustry #Winemaking #CellarLife #SonomaCountyWine #NapaValleyWine #myEnologist
Hello Winemakers,
As you are emptying barrels for bottling, now is a good time to assess the condition of your barrels and perform the necessary maintenance so they will be ready to fill during harvest.
Proper barrel maintenance can help prevent leaks, microbial spoilage, and costly barrel replacements. A few key items we recommend keeping on hand include:
• Barrel Spiles – Essential for repairing and sealing leaky barrels.
• Barrel Wax – Perfect for repairing minor leaks and extending barrel life.
• Laffort SO₂ Discs – An easy and effective way to sanitize and protect empty barrels from microbial growth during storage.
• Sulfur Disc Holders – A simple and effective way to safely suspend sulfur discs inside empty barrels during storage.
All of these products are available at myEnologist and can help keep your barrel program running smoothly throughout the season.
Subscription Members Save 10%
Don't forget that all myEnologist Subscription Members receive 10% off supplies and reagents, including barrel maintenance products. It's just one of the many benefits of being a member.
Need help determining the best barrel care program for your winery? Our team is happy to assist with recommendations and product selection.
Contact us or stop by the Windsor or Napa location to learn more.
Cheers,
The myEnologist Team
Dear Customer,
As bottling season approaches, we’re here to support you with specialized testing services and essential products to ensure your wine is at its best.
Important Details for Testing Services:
- These tests are not included in your subscription pricing; individual pricing is listed below.
- Each test requires a separate sample, with specific volume requirements.
- Please label your samples clearly with the test name. For Turbidity (NTU) and Brettanomyces
testing, ensure you write "NTU" or "Brett" on the sample tube cap and label for streamlined processing.
Available Tests and Pricing:
Stability Testing
(Please complete the Stability Test Request Form)
- Heat Stability Test: $20/sample (250 mL sample required)
- Bentonite Fining Trials: $75/sample (750 mL sample required)
Note: These trials take 3 days and will start the following Monday if submitted after noon on Thursday. - Davis Conductivity Test: $30/sample (375 mL sample required)
- DIT – Degree of Tartrate Instability: $55/sample (375 mL sample required)
- ISTC50: $55/sample (375 mL sample required)
Additional Testing
- Brettanomyces Testing: $50/sample (50 mL sample required)
- Turbidity (NTU): $15/sample (50 mL sample required)
- Filterability Testing: $50/sample (to assess wine for bottling readiness)
Winemaking Products for Bottling Preparation & Troubleshooting:
To ensure your wine is bottle-ready, we also offer a range of essential products:
- Cream of Tartar (Potassium Bitartrate): Available in 55 lb quantities.
- Enartis Citrogum: Sold in 1 kg units.
- Enartis Zenith Uno: Available in 5 kg and 20 kg sizes.
- Laffort Celstab: Available in 1 kg and 5 kg units.
- Laffort Mannostab: Available in 1 kg and 5 kg units.
- Filtrox Filters: We carry all sizes of Filtrox Filter Pads for your filtration needs.
- Peroxy & Citric (55 lb): We stock both Peroxy and Citric in 55 lb quantities for cleaning and preparing your tanks for bottling.
Brettanomyces Treatment Products:
If you’re dealing with Brettanomyces in your wine, we offer Microstab M and Oenobrett as the most effective treatments.
Fermentation Restart Products:
For wines that may need a restart on primary or malolactic fermentation, we carry essential restart products:
- BO213: A robust yeast strain for restarting fermentations.
- Enartis Restart Protocol: We also keep a copy of Enartis' restart protocol on hand, and our friends at Enartis can recommend the best yeast and bacteria for your specific needs.
- Hearty Malolactic Bacteria: Available to help with malolactic fermentation restarts.
These products, combined with our testing services, will help you fine-tune your wine, address any stability or clarity concerns, and ensure a smooth bottling process.
For more details, to request testing, or to place an order, feel free to contact us or visit our website.
Thank you for trusting myEnologist with your winemaking needs.
--
myEnologist
7975 Cameron Dr. #1700-1 | Windsor, CA 95492
707-812-1242
www.myenologist.com
As bottling season approaches, we’re here to support you with specialized testing services and essential products to ensure your wine is at its best.
Important Details for Testing Services:
- These tests are not included in your subscription pricing; individual pricing is listed below.
- Each test requires a separate sample, with specific volume requirements.
- Please label your samples clearly with the test name. For Turbidity (NTU) and Brettanomyces testing, ensure you write "NTU" or "Brett" on the sample tube cap and label for streamlined processing.
Available Tests and Pricing:
Stability Testing
(Please complete the Stability Test Request Form)
- Heat Stability Test: $20/sample (250 mL sample required)
- Bentonite Fining Trials: $75/sample (750 mL sample required)
- Note: These trials take 3 days and will start the following Monday if submitted after noon on Thursday.
- Davis Conductivity Test: $30/sample (375 mL sample required)
- DIT – Degree of Tartrate Instability: $55/sample (375 mL sample required)
- ISTC50: $55/sample (375 mL sample required)
Additional Testing
- Brettanomyces Testing: $50/sample (50 mL sample required)
- Turbidity (NTU): $15/sample (50 mL sample required)
- Filterability Testing: $50/sample (to assess wine for bottling readiness)
Winemaking Products for Bottling Preparation & Troubleshooting:
To ensure your wine is bottle-ready, we offer a range of essential products:
- Cream of Tartar (Potassium Bitartrate): Available in 55 lb quantities.
- Enartis Citrogum: Sold in 1 kg units.
- Enartis Zenith Uno: Available in 5 kg and 20 kg sizes.
- Laffort Celstab: Available in 1 kg and 5 kg units.
- Laffort Mannostab: Available in 1 kg and 5 kg units.
- Filtrox Filter Pads: We carry all sizes of Filtrox Filter Pads for your filtration needs.
Filtration Steps for Bottling Preparation:
We offer a full range of Filtrox Filter Pads for each step of the filtration process:
Coarse Filtration
- Purpose: Removal of coarse particles and debris.
- Recommended FIBRAFIX® Sheet Grades & Retention Rates:
- AF 09: Retention rate 10 – 30.0 µm
- AF 11: Retention rate 10 – 30.0 µm
- AF 17: Retention rate 8.0 – 20.0 µm
Fine Filtration
- Purpose: Final filtration before sterile filtration or bottling, depending on wine type.
- Recommended FIBRAFIX® Sheet Grades & Retention Rates:
- AF 71 (barrique wines): Retention rate 1.5 – 3.0 µm
- AF 101 (brilliant): Retention rate 0.6 – 1.5 µm
Sterile Filtration
- Purpose: Final filtration before bottling or pre-filter before membrane cartridge (CLAROX® MP).
- Recommended FIBRAFIX® Sheet Grades & Retention Rates:
- AF 110 (germ reduction): Retention rate 0.5 µm
- AF 130 (red and white wines): Retention rate 0.4 – 0.6 µm
- AF 140 (white wines): Retention rate 0.2 – 0.4 µm
Peroxy & Citric (55 lb): We stock both Peroxy and Citric in 55 lb quantities for cleaning and preparing your tanks for bottling.
Brettanomyces Treatment Products:
If you’re dealing with Brettanomyces in your wine, we offer Microstab M and Oenobrett as the most effective treatments.
Fermentation Restart Products:
For wines that may need a restart on primary or malolactic fermentation, we carry essential restart products:
- BO213: A robust yeast strain for restarting fermentations.
- Enartis Restart Protocol: We also keep a copy of Enartis' restart protocol on hand, and our friends at Enartis can recommend the best yeast and bacteria for your specific needs.
- Hearty Malolactic Bacteria: Available to help with malolactic fermentation restarts.
These products, combined with our testing services, will help you fine-tune your wine, address any stability or clarity concerns, and ensure a smooth bottling process.
For more details, to request testing, or to place an order, feel free to contact us or visit our website.
Thank you for trusting myEnologist with your winemaking needs.