More preparation for the upcoming grape harvest and crush.
This week we did the foll0wing;
Took all our primary and secondary fermenters outside for a clean.
Made safe the sharp edges all over the grape crusher
(Anton cleaning crusher)
Collected more fermentation barrels and rinsed them out
(Marty cleaning out a couple of the new ones)
We also took delivery of a few more bits and pieces since the grape crushing operation is swinging around to the other end of the winery this year. This meant an extra 10feet of hose and more electrical cable. Included in this was a punch down tool that may be a tad long, but we'll cope or grow into it, and a mystery item.
This is a picture of the mystery item. Can you guess what it is? As a clue you may want to access this photo from last year.
For those of you interested in Carbon Miles, here's some interesting notes on our primary and secondary fermenters. The blue barrels/drums you see us use are food grade drums that we have donated to us by James. If he didn't do this, they'd end up in a landfill, or be taken away for more processing involving more energy. We collect these drums and reuse them so no carbon contribution apart from the 50 mile round trip to get them. We do not count the carbon contribution of the energy that went into making them either because that is counted by the original user of the new drum - we're re-using what already exists and no extra energy goes into them.
So, we can say that our primary and secondary fermentation comprises carbon neutral equipment. Not bad.
Here's us turning a drum into a primary fermenter by cutting top of and then making safe the rough edges - photos from 2006 prep in this blog.
Here they are in action - primary and secondary fermentation, courtesy of 2006 blog.
This week we did the foll0wing;
Took all our primary and secondary fermenters outside for a clean.
Made safe the sharp edges all over the grape crusher
(Anton cleaning crusher)
Collected more fermentation barrels and rinsed them out
(Marty cleaning out a couple of the new ones)
We also took delivery of a few more bits and pieces since the grape crushing operation is swinging around to the other end of the winery this year. This meant an extra 10feet of hose and more electrical cable. Included in this was a punch down tool that may be a tad long, but we'll cope or grow into it, and a mystery item.
This is a picture of the mystery item. Can you guess what it is? As a clue you may want to access this photo from last year.
For those of you interested in Carbon Miles, here's some interesting notes on our primary and secondary fermenters. The blue barrels/drums you see us use are food grade drums that we have donated to us by James. If he didn't do this, they'd end up in a landfill, or be taken away for more processing involving more energy. We collect these drums and reuse them so no carbon contribution apart from the 50 mile round trip to get them. We do not count the carbon contribution of the energy that went into making them either because that is counted by the original user of the new drum - we're re-using what already exists and no extra energy goes into them.
So, we can say that our primary and secondary fermentation comprises carbon neutral equipment. Not bad.
Here's us turning a drum into a primary fermenter by cutting top of and then making safe the rough edges - photos from 2006 prep in this blog.
Here they are in action - primary and secondary fermentation, courtesy of 2006 blog.
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