Prairie Yard Garden Growing Grapes
(gentle music) Prairie Yard Garden is a production of the University of Minnesota Morris in cooperation with Pioneer Public Television. Closed captioning is provided by Mark and Margaret YackelJuleen in honor of Shalom Hill Farm, a nonprofit rural education retreat center in a beautiful
prairie setting near Windom in southwestern Minnesota. Shalom Hill Farm, shalomhill Did you hear that a new crop is appearing on the prairieé Growing grapes has created an interest among a few individuals who like the challenge of adapting it to our region. Join me on Prairie Yard Garden as we visit a vineyard to learn about the process and challenges
of growing grapes on the prairie. (soft lighthearted music) A new crop has appeared on the prairie: growing grapes And today I have Florian Ledermann with me who's been involved with the process for the last four to five years. Florian welcome to the show and tell me, how did you get interested in growing grapesé ^We got interested actually at the
University of Morris's Horticultural Night. We sat down in a tent and learned that the university just released four new varieties of grapes that are actually coldhardy. And before that, I always kind of figured grapes were the crop that just kind of came up and never really bore and died every winter and died back. So that's what spiked our interest.
And so that very nextspring, we bought five. And they survived and I did a little more research and decided to go with an acre. And a year later, another acre so we ended up with 1,350 vines as a result of that little adventure in Morris. Larry That's interesting. 1,300 vines, how long does it take you
to put all those in the groundé Florian We used family labor. (Florian laughs) So we had, it took us, I think probably when we were planting, it took us about threedays to put one acre in. That would be for the planting. The posts and the trellis system and everything
Best White Wine Silverado Vineyards Miller Ranch Sauvignon Blanc 2012The Grape
Hello and welcome to another addition of thegrape 'stutorial wine library! Today we're featuring a Sauvignon Blanc from Silverado Vineyards,Miller Ranch, Napa Valley. Its vintage is 2012. Priced at $20 this Silverado SauvignonBlanc can be purchased at wine , Total Wine, Whole Foods, Raley's, Albertsons andselect wine stores. This white wine consists of a subtle mixture of 98% Sauvignon Blancand 2% Semillion. Considered to be an affordable and delicious white wine the Silverado VineyardsMiller Ranch Sauvignon Blanc should be on your wine list as a mush try! Because of itsaffordability and its consistent fourstar wine reviews, our wine rating for this SauvignonBlanc is Grape Certified Gold! The aroma of
the Miller Ranch Sauvignon Blanc from Silveradois a unique bouquet of sweetened grapefruit, mineral and ripe melon that will charm yournose. Subtle fruit flavors combined with mineral and citrus give this Sauvignon Blanc a crispand smooth consistency that continues throughout its finish. This pleasantly smooth structureand fruitful base make the Silverado Vineyards Sauvignon Blanc and ideal wine to pair withfoods such as a bowl of delicious steamers, spaghetti with prawns or an ahi tuna wrapwith fresh avocado. To find the lowest price and the best deal available on the MillerRanch Sauvignon Blanc by Silverado Vineyards please visit thegrape ! We thank youfor watching our tutorial today and hope you
keep living the grape life! Cheers!.
Through the Grapevine How to Make White Wine
Once the grapes are removed from the cooler then we dump them in the shoot. So down the shoot they go into the distemmer. What it does is, it knocks the berries off of the stem. So the stem gets shot to the back and then the grapes drop into the crusher. Then that crushed berry would dump into a vat and then from there we take the vat and we send it to the press.
There are two kinds of presses that we use. One is a hydraulic bladder press. It's a bladder that fills with air. The other press we use is a wooden basket press and that bladder is filled with water. We add a little pectin enzyme and a little sulfite too. What that does, one, the sulfites help with browning, so we don't get so much browning and so much oxidation in our wine or our juice I should say. Then the pectic enzyme is used to help the solids settle to the bottom. It makes a really nice kind of a sludge layer, I would say.
We let that set overnight in the cold cooler and then the next morning we rack that. Racking means that we are actually taking the part that we want and throwing away the part of the wine that we don't want. Usually it forms two layers. You're going to see a clear layer on top and then a cloudy layer on bottom. When we rack, we take the clear part and leave the cloudy. What you have to do with yeast, wine yeast, is you have to make sure you inoculate it for at least 20 minutes.
That way the yeast cells absorb water and then they become alive. On top of the carboy you put an airlock. We use two kinds of airlocks. One is actually a silicone bung and it releases the CO2. It has a flap on it. The other one we fill it with water. It doesn't let the oxygen in but it lets the CO2 release as the fermentation is going on. Usually it take one day for an active fermentation to begin. You can see little bubbles form and the whole solution becomes cloudy in the carboy. If you would use the air lock with water in it, you would see bubbles start to come out.
That's Co2 releasing. Usually we ferment whites at about 66 degrees to 70 for about four days and then we move it into a 55 degree cooler. It's dark and so we let it progress from there. Probably two three weeks. We took our juice that had been fermented. Now it's wine. It has been sitting in the carboy. What we have now is a layer of yeast sediment form the bottom, on the bottom of the carboy. So we want to rack the clear wine from that yeast. We put it in another carboy.
Throw the yeast away, all the sediment. We taste it to be sure we don't taste any wine flaws or anything we don't thing the wine should taste like. We would add sulfites, we add bentonite and we also add sparkloids. We add these two products because they help fine the wine, clear it up, settle it up as it's in the cold cooler. After the wine has been sitting in the cooler for two months then we would bring it out. Again, we would rack it. The residue on the bottom would be our bentonite, the sparkloid we added and maybe even a little yeast sediment and there's probably going to be a lot of tartrate crystals around the vessel.