When Chickens Attack!
My son may someday hate me for sharing this, but this is funny. My daughter Syd so set him up. I did not know he can could run that fast. And no the chicken wasn’t really trying to attack him. They are pets and will jump in your lap. It really just wanted to be close to him. They follow us around like puppies. Koda is just a little scared of them… Let me know what you think?
Racking Shiraz Wine
Time to rack the 18 gallons of Shiraz wine that was started back in October. Coming along nicely with great aroma and taste. Took the Oak spirals out as I think it has enough oak.
Process is to rack from stainless steal variable capacity vat to food grade buckets. After clean out the Vat, put the wine back in and make any adjustments needed. After taking PH, TA and SO2. Needed to make some minor adjustments to SO2, PH and TA were good. Put the lid back on, sealed it up and will check again in 3 months.
Pruning of the Vines
A little later than I had planned, but I finally pruned the older vines this weekend. Decided to go with top cordon spur pruning system for all the vines. I could get a little more production from the black spanish if I used a cane pruning system, but it’s a lot more maintenance. Both systems are used for these vine types.
Pruned Black Spanish grapevines above
Pruned Noble Muscadine vines above
Installed T-Post and pruning new vines today
Today was a great day in the vineyard. It was like a spring day, 60deg and not a cloud in the sky. Added the remaining 7 T-Post and tightened the wire. After lots of research I decided to use high cordon trellis system on the new Blanc Dubois vines. Plus that’s what I’m using on the other vines.
The wire is held in place with a clip. Pretty simple system that is easy to work with.
Decided to go ahead and prune the new vines I planted a couple of weeks ago. When you get new vines, they can have 1-3 years of growth that need to be trimmed to a single strong vine. I put the strongest of wood trimmed from vines in a bucket of water so they don’t dry out. I later planted these in potting soil after dipping in root hormone to promote rooting. I’ll keep them in the shop with no light so they don’t break bud too soon.
Here’s the same vine partially trimmed.
Done with all the cuts and nicked out all but the top three buds. After bud break I will select the strongest bud and pinch off the other two. I only need one to grow up to the top wire.
This is a Lomanto grapevine I planted last year. That is a huge vine from one year of growth. I planted 10 but after seeing the vigor of this vine, I decided to add more Black Spanish this winter as it’s not near as vigorous. This means I wont need to trim and train the vines near as much. I’m still searching for the right vines for the terroir of my farm.
I also planted several types of Muscadines. This is a Noble vine. They are very vigorous but still not near as much as the Lomanto.
Turned the garden over just before it got dark. Long good day on the farm.
Adding Blanc Dubois grapevines and more Black Spanish
Decided to add a row of Blanc Dubois grapevines to the vineyard. 30 vines to be exact. Living in the South we are limited to types of vines we can grow due to pierce disease. After a lot of research I decided on this vine. Plus I needed some white grapes, I’ve only planted red to date. I hear some people don’t want or like a red wine. Don’t understand that, but okay, white will be added. The Black Spanish did pretty good last year so I decided to add another half row. I now have about 30 of those vines as well. They didn’t have issues like the Lomanto did last year. They also don’t grow near as fast. With the vigor less, should make it easier to work with.
My poor wet, tired feet.
Video of Norton and Muscadine wine fermenting
This is from my daily punch down. The CO2 from the yeast makes the skins float to the top. You need to push them down under the must (juice before its wine) at least twice a day. Keeps bacteria from setting in and ruining the wine (vinegar), it also helps to form the dark red wine color as this deep red/purple color comes from the skins. If you didn’t ferment on the skins, you would get a light colored Rose’ instead.


























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