The person on the cellar floor, with a hydrometer in one hand and a phone in the other, who records what happened.

Who can: Owner, Winemaker, Cellar hand

1. Open the field view on your phone. Tap the lot, log the gravity and the temperature, tap the cap action, and choose what you smelled.
2. If you didn't smell the wine, leave the nose blank. Choose clean only when you smelled it and it was clean. No form fills that in for you.
3. Where a block is farmed for two wines, tag each vineyard sample to the pick you took it for. An untagged sample counts for the whole block.

RecordsA lot reading with its gravity, temperature, cap action and nose, or a vineyard sample for the planting and the pick.

NoticeAfterward, open the lot on a computer and see what updated on its own: the cap item cleared, a feed now due because a third of the sugar is gone, and the step that's running.

ExerciseLog a gravity and a punch-down on the Demo open-top lot, then watch its cap item clear on the schedule.

Who can: Owner, Winemaker, Cellar hand

1. Punch down or pump over, then tap the cap action on the schedule or at the top of the lots list. It's one tap and doesn't ask for a gravity.
2. Read the timing. Cap work is due at the interval the plan sets, and shows as overdue only half an interval later, so being a little late doesn't flag it.

RecordsA reading with the cap action and the local time it was recorded.

NoticeCap management is worked out from your punch-downs and pump-overs. There's no separate step to close, because each one is already recorded.

Who can: Owner, Winemaker, Cellar hand

1. Print the worklist: today's work only, in floor order, with one stop per vessel, the lot in it, and a box beside every line.
2. Check off each line on paper as you go, then record each thing in the app where it belongs: a cap action, a wash, a reading, a top-up.

RecordsNothing by itself. Each line tells you which record completes it.

NoticeA lot in four barrels is one stop that lists all four. A lot that isn't in any vessel appears last, marked as not in a vessel.

Who can: Owner, Winemaker, Cellar hand

1. When a delivery of an additive arrives, open the additives shelf and, under Deliveries, removals and losses, choose the material and Received. Enter how much in the material's own unit, the day, the supplier and the invoice reference.
2. Yeast and malolactic cultures are received the same way on the yeast shelf: choose the strain or the culture and Received. A strain is in grams; a culture is in grams or doses, whichever you buy it in, and its record keeps the unit of its first entry.
3. Spray products are received on the chemicals shelf, in the unit on the invoice. A product is counted in pounds if it's measured by weight and in gallons if it's measured by volume, and other units of the same kind are converted.
4. If a bag got wet, a scoop spilled or a product past its date went in the bin, log it as Lost or thrown out, with what happened. That's for a loss you saw. A shortfall you didn't see is found by a count instead.
5. Set a minimum under On hand for the additives, strains, cultures and spray products you don't want to run out of, in the item's own unit.

RecordsA row on the item's account that can't be edited: what arrived, from whom and on what invoice, or what was lost and why. Nothing on the ledger.

NoticeOn hand beside the item on the shelf and under On hand: every delivery, dose, pitch or spray, loss and signed count moves it, and nothing is typed in. When it drops under the minimum you set, the shelf and the Supplies page say so. Nothing is ordered.

ExerciseOn the demo cellar, log a 1,000 g delivery of the Fermaid K that Demo Bench Red (CHA-26-01) is fed with, and watch its on-hand figure appear on the additives shelf; then set a minimum of 500 g on it. Then log a 500 g delivery of a strain on your shelf and find it under Yeast on hand.

Who can: Owner, Winemaker, Cellar hand

1. On the lot's page, under Pitched, choose Record the pitch. Pick the strains off your shelf, or use the strains from the lot's program in one click, and set each one's share.
2. Beside each strain, enter the weight pitched in grams. Leave it blank if it wasn't weighed: the pitch still stands, and the shelf says how many pitches have no weight.
3. For a malolactic culture, under Malolactic, choose Record the culture, and enter the amount in grams or doses beside the timing and the day.

RecordsThe pitch: each strain, its share, the day and its weight where you entered one. The culture: which one, how it went in, the day and the amount where you entered one. Nothing on the ledger.

NoticeThe weight comes off the strain's on-hand figure on the yeast shelf, the way a dose comes off an additive. Nothing is typed twice: there's no separate entry for taking a bag from the storeroom. A press fraction kept as its own lot copies the pitch without the weight, because the bag was opened once.

ExerciseOn the demo cellar, change the pitch on Demo Bench Red (CHA-26-01) to add a weight of 250 g, then open the yeast shelf and read the strain's figure under Yeast on hand.

Who can: Owner, Winemaker, Cellar hand

1. Under Supplies, Counts, start a count for one shelf, the additives, the yeast, the malolactic cultures or the spray products, on the day you walk it. The sheet lists every item the record holds on that shelf, with the figure it expects.
2. Walk the storeroom and enter what you find against every line, in the item's unit. Enter 0 for an empty shelf. Add a line for anything you find that the record didn't expect.
3. Tick the statement and sign. A line that agrees posts nothing.

RecordsThe signed count, frozen, and one entry on the item's account for each line that differed: found short or found over, dated the day of the walk, with no cause.

NoticeOn hand becomes what you found. The entry is its own kind, apart from received, used and removed, so it moves no sugar or acid figure on the lots' records; the sugar and acid records show it under its own heading. If a dose, a pitch, a spray or a delivery was recorded after you started, the sheet says the record moved and you count again.

ExerciseOn the demo cellar, after that delivery, start a count, enter 50 g under what the record expects for Fermaid K, and sign; then read the entry on the additives shelf and in the sugar record of Demo Bench Red (CHA-26-01).

For the returnFor a juice or concentrate kept as a material, Part IV stays on the figures the deliveries and uses compute unless an owner records a standing decision on the Reports page placing a shortfall on line 8 and an overage on line 2. The working paper says which.

Who can: Owner, Winemaker, Cellar hand

1. When a rack empties a vessel, it's marked dirty and appears on the schedule's Right now list. It has no due date, because a dirty tank doesn't get more urgent with time.
2. Wash it, then tap to mark it washed. It's one tap, with no name or time to enter.

RecordsThe vessel's clean flag. Nothing goes on the ledger, because washing a vessel isn't a movement of wine.

NoticeIt never changes the vessel's note, which is yours for maintenance notes.

Who can: Owner, Winemaker, Cellar hand, Accountant

1. Scan the label on the tank with the in-app scanner or your phone's own camera. Either way, you land on the vessel's page, with the lot in it and today's work for that vessel.
2. On the move screen, scan to confirm the vessel you're drawing from or filling. If you scan the wrong vessel, the app tells you which one it is and lets you dismiss the message. It never blocks the move.

RecordsNothing. A scan just selects the vessel.

NoticeThe label carries the vessel's permanent ID, not its code, so you can rename a tank without reprinting its label.

Who can: Owner, Winemaker, Cellar hand

1. Write what happened on a lot or a block, and attach a photograph at the same time. The entry is saved first, so if a photograph can't be stored, your words are still saved.
2. Entries can't be edited or deleted afterward. To correct one, add another entry.

RecordsAn entry under your name that can't be changed, and a photograph saved without the location your phone stores in it.

NoticeReadings, samples and sprays add their own entries here too, marked as recorded work rather than typed notes.

Who can: Owner, Winemaker, Cellar hand

1. Record a step on the lot when it starts, such as a cold soak, skin contact or lees stirring. It shows as running until you record its end. An event like a press is done the moment you record it.
2. Log an addition as the weighed amount that went in, against the lot's volume that day. The app works out the rate each time it shows it, and never stores a rate.
3. Record a top-up, with the amount if you measured it. A measured top-up records the evaporation it replaced. An unmeasured one shows as topped, not measured, never as zero.

RecordsA step with its start and end times, an addition with its dose and the volume at dosing, and a top-up, with a processing-loss movement if you measured it.

NoticeA step that isn't in the plan is still recorded, marked as unplanned. A feed you log shows as done on every screen at once.

ExerciseOnce the gravity shows a third of the sugar is gone, log the feed on the Demo Traminette lot and watch the feed strip turn to done.