Whoever farms the vineyard or buys the fruit: blocks, samples, sprays and the weigh-in.

Who can: Owner, Winemaker

1. Add a block with its plantings. It only needs a name and a varietal. The ripeness window fills in from the variety, and you can adjust it for each planting.
2. Choose the county. The region fills in from the USDA's own table, and you can change it.
3. Edit a planting instead of deleting and recreating it, because a season of samples is attached to it.

RecordsBlocks and plantings with their windows, the county and the region, and the viticultural area.

NoticeAny advice based on the region tells you which region it used, so you can catch an answer based on the wrong place.

Who can: Owner, Winemaker

1. Add a grower with the county and the state. The grower gets its own region, because a vineyard two states away has different weather.
2. Weigh in bought fruit under the grower, with the price per ton from the invoice. The cost is posted at the same time as the Weighmaster Certificate.

RecordsA fruit source, and harvests from it with each pick's own panel and the grower's price.

NoticeIf you recorded a grower's vineyard as one of your blocks, their acreage would count in your totals and their sprays would go in your log.

Who can: Owner, Winemaker, Cellar hand

1. Log the stage a block is at. Add a percentage only for bloom and veraison, where it means something.
2. The app doesn't work out a stage from a sample, so record the stage you see. The stage tells you which part of your spray plan applies now.

RecordsA growth stage for each planting with its date and, for bloom and veraison, the percentage.

NoticeRecording veraison doesn't mean veraison is finished. A block at twenty percent color is still green fruit. Once you log a sample, the readiness verdict comes from the numbers, whatever the percentage was.

Who can: Owner, Winemaker, Cellar hand

1. Log Brix, pH and TA from the vineyard. Where a block is farmed for two wines, tag the sample to its pick.
2. Read the verdict: how many of the three are in the window, close, ready, gone by, or picked (from a recorded harvest).

RecordsOne sample per planting, per day, per pick.

NoticeRipeness depends on the variety and the wine you're making. A block farmed for two wines shows two picks from one sample, each with its own verdict.

ExerciseLog a sample on Demo River Bench just past its window and watch the verdict change from close to gone by.

Who can: Owner, Winemaker, Cellar hand

1. Build the tank mix from the shelf. The mix takes the longest interval of any product in it, never an average, because the fruit can't be picked until every product's interval has passed.
2. Read the intervals from the container you're spraying and enter them. The form asks for them whenever the product isn't verified, and uses them whenever you enter them, because the container is the label.
3. Under How much went in the tank, enter the amount of each product you measured, in the unit you measured it in. The line under each box is the product's rate on the shelf times the block's acres, as a check; enter what actually went in. Leave a box blank if it wasn't measured.
4. Check the attestation box before you press the button. The statement is saved word for word with the application, along with your name and the exact time.

RecordsAn application that can't be edited, with the products and the amount of each where you entered one, the intervals and where each interval came from, the block, and the attestation.

NoticeEach amount comes off what's on hand of that product on the chemicals shelf, so there's no separate entry for taking a jug from the cabinet. A product with no amount takes nothing off the shelf, and the shelf says how many sprays have none. The form warns about sulfur or copper on a sensitive hybrid, but never blocks it. For a variety the catalog doesn't have, sensitivity shows as unknown, never as safe. A block added this season shows a caution until the longest interval on the shelf has passed since its spray record began. Anything sprayed before then isn't recorded here, so check your own spray log before a pick.

Who can: Owner, Winemaker, Cellar hand

1. On Spray ops, open Enter a spray from your old log. It's available only for a block whose spray record here began within the longest interval on the shelf, and only for a day before that record began.
2. Copy the application exactly as your log shows it: the block, the date, the product and its registration number, the rate and the applicator as written in the log, which log and which entry, and where the log is kept.
3. Your log won't have the intervals, so read both from today's label for that registration number. Enter the label's date if it shows one.
4. Check the box for your statement that you copied it from the log. This isn't the applicator's attestation, which only they could have made on the day, and the record never presents it as one.

RecordsAn application that can't be edited, marked as entered from your old log when you started with Fermata. It includes your statement word for word, who entered it and when, the log and where it's kept, the registration number, the label's date, and the intervals with a note that they were read from the label at that time. There's no applicator's attestation.

NoticeThe pick date now accounts for it like any other application, and every screen that shows it marks it as entered from the log. The block's spray record still starts on the same day, so the caution stays until the window passes, and it lists what you entered.

Who can: Owner, Winemaker, Cellar hand

1. Weigh in a pick, in tons, from the planting or the grower, with the pick's own Brix, pH and TA and the fruit's temperature at the crusher. For a grower's fruit, only someone who can see the winery's costs is asked for the price per ton. Anyone else can weigh the fruit in, and someone who sees costs adds the price later under the pick on Purchased fruit. Until then, the pick has no fruit cost.
2. Or photograph the Weighmaster Certificate and press Read it. The net weight fills in as printed, in the certificate's own unit, and the form converts it. The certificate's number goes in the note.
3. Link the pick to its lot now or later, from its group under Picks recorded on the block card. You can change or remove the link the same way. If the lot doesn't exist yet, the list ends with Start a new lot with this pick. The new-lot form opens filled in from the certificate, and creating the lot links that pick and no other. If you choose a vintage from another year, the form warns you: the lot takes the vintage's year, so a 2026 pick on a 2025 vintage would make a 2025 lot holding 2026 fruit.
4. For vines farmed for two wines, choose which wine the tons were for at the weigh-in, or later in the pick's group on the block card, under Which wine were these tons for? Until you choose a wine, the pick doesn't count for either one, so neither pick's card changes.
5. Check the box for the last pass on the final certificate, or mark it later in the pick's group on the block card. Until a pass is marked as the last, the block shows Picking and keeps asking for samples. Once it's marked, the block shows Picked and is checked off on the dashboard. The block is fully picked once every pick on it has its last pass. If picking started after the planned day, the planned-pick line shows that, beside the Picking verdict.

RecordsA harvest record: tons, the pick's panel, the conditions, the ripeness window as it was at the pick, the link to its lot, and whether it was the last pass.

NoticeTons are the only figure in the app that doesn't come from the ledger, so they can be used to check it later.

For the returnNothing is posted to the books at the weigh-in. Once the wine is measured, the fruit reconciliation compares the tons with the production entries.