Home Vineyard Growing Wine Grapes at Home
Hello and welcome to my home vineyard Let's get a lay of the land. As you can see thisis just a simple side yard it's got about 55 feet of space long twentysix feet of space wide we elected to go with twenty twofoot long rows northsouth facing uh. the rows are spaced about five feet apartto give us ample space for the vines to grow
and for us to manage and walk through we are planting about four plants per row to give it plenty of space to spread out and grow for the rows, we used uh. just simple fenceposts these are eightfoot fence post sunk about threefeet deep we tried to go about two feet deep butit wasn't uh. it just simply wasn't stable enough so we went that extra foot for stability
the wire is fourteen gauge wire uh. we elected to go with the verticaltrellising partly because it was easier and partlybecause uh. the north south facing rows, it allow it to get sun at all hours of the day uh. we have a drip irrigation linesran along the bottom we will be using half gallon per hour drips two per plant that allows us to adjust the water
water flow and manage the irrigation a littleeasier than if we used a heavier flow we'll actually be planting syrah grapes because we tend to be in a warmer, drier climateduring the summer doing something like pinot noirwould require greater cooler temperatures. that sort of thing that's our vineyard. We'll be planting the grapes nextweek and we'll come back then.
How to make apple cider homemade recipe without yeast
Hello, friends! Today I'll show you how to make homemade cider! This year I make it from red sweet and green tart apples and sweet and balmy pears. Last year my roamer broke down, that's why I'll use a chopper. After one and half an hour of grinding and our apples and pears became a pot of pulp. Now it has to be pressed by using of cheese cloth. I've got about 9L of juice, so let's determine it's sweetness! I use areometer
Well, this juice includes 12% of sugar, so after fermentation it will be about.56% ABV. I poured it in equal parts Coz of not washing the apples, there must be wild yeast. So, juice must ferment by itself Cover it with cheese cloth and wait till fermenting. Wouldbe cider's the second day under fermentation lock The fermentation process is OK
Let's wait till fermenting out! 5 days ago cider has fermented out its sugar Now I rack it off I've tested it and I think it's too lowalcoholic I've decided to put another 50g of sugar per 1 Liter. Pour it into the jars and leave it for postfermentation. As yet it's like a young wine to the taste, but smells like cider. Cover with fermentation lock and let it ferment.
After 6 days I rack it off and brighten I'm using bentonite it's special clay. I add to bentonite some water for mixing it till thick condition. Close up the jar and shake well Shake it during the day 23 times then leave it for a few days till it becomes bright and clear. After 4 days cider became bright and precipitated out It's not so much bright as I expected but yet.
Now I rack it off again And as always quality control! The smell is nice feels apple and pear. To the taste. it's dry. fruit.wine.tasty! Now let's carbonize our cider. The bottles you see I've antiseptisized by iodine water and washed by water. Then I put into each bottle 1 TBSP of sugar and bottle cider I void about 35 cm from the neck
Then I leave cider for about 2 weeks in dark place at room temperature for carbonization. Hello everybody! Today I gonna test cider made from soursweet apples and sweet pears After 3 days of carbonization I've noticed, that bottles are too soft and a thought has struck me, that bentonite has eaten wild yeast and cider has nothing for carbonization and I made a little trick: I've put into each bottle a pinch of wine yeast and a bit of sugar Now let's check out what we have!
How big is wines carbon footprint and how can technology reduce it The New Economy
Carbon dioxide emissions: governments aretrying to reduce them, car makers sell themselves based on efficiency, and consumers look toorganic and local produce for healthier, greener options.But at the end of a long day, when you sit down to relax with a glass of red, do youever wonder about the impact the wine industry has on the climateéEvery bottle of wine accounts for around 1.2 kilograms of carbon dioxide released intoour atmosphere. It starts with grape production. Vineyardsaccount for half the CO2 in every bottle of wine â€“ with about half of this due to themachinery and fuel used in planting, growing
and harvesting.The other half of the bottle's carbon is from the cellar and from retail. Bottlingitself is responsible for a significant segment of this; and unless you live in California,Italy, or the south of France, so is getting the wine from the cellar to the shop.Reducing the impact of food packaging and international transport are huge challengesthat we don't have time for here. Instead, let's look at the source: where new, efficientvineyard technology can make a big difference. Sustainable viticulture programmes, like NewHolland Agriculture's ECOBraud, combine equipment like Braud grape harvesters andspecialty tractors with field mapping software
and on board control systems to reduce wine'senvironmental impact. Tractors manufactured today can meet extremelychallenging emissions standards. Today's best machines produce just one percent ofthe carbon that machines built 20 years ago did. Add to that an intelligent management system that automatically reduces fuel consumption:like optimising the grape harvester's hydraulics and engine speed based on the machine'sactual load; or switching off the shaker system â€“ the rods that shake the vines and knockgrapes loose â€“ when it reaches the end of a row. This intelligent management systemalone can reduce fuel consumption by up to
31 percent.Combine this with yield maps â€“ which know exactly where fertiliser needs to be appliedâ€“ and tractor software that can pinpoint that spot in the field to the centimetre:and you have a lean, green, efficient vineyard â€“ low in waste, low in carbon, and low incosts. It adds up to greater productivity and a muchlower carbon footprint â€“ reducing the amount of carbon emissions from vineyard machineryand fuel by up to 40 percent. That translates to a 10 percent reductionin the carbon footprint of each bottle of wine produced â€“ meaning you can enjoy yourglass with a clearer conscience.