Today’s lesson is measurement of residual sugar in newly fermented wine. We use a method intended for checking glucose levels in urine!…but with a conversion factor…
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The old bass wood stump is starting to reveal its face! We’re thinkin it’s the woodlands protector. So nice to see the sunshine and hear the fans hum in the kiln just after loading it. Good Lord here she comes again. What is it this time? Black locust! I’m not keeping up in the sawmill… A black cherry log was dragged kicking and screaming into the sawmill this afternoon. Thank you Sher. It’ll make some nice railings. Due to a lack of sunshine, but an ongoing need for dry oak trim wood, we’re out of the solar kiln and into and into the living room! Technically we’re drying green red oak…kinda Christmassy really. Oh, and we’re staining in the family room… […] The last of the storm-downed oak tree is in the sawmill. It’s enough tree to trim an entire new house, and that’s exactly what I’ve been doing with it… It’s time to stir in yeast. The boys are learning everyday and today they learned the important fermentation adage: ‘A yeast is a beast that when fed sugar, pees alcohol and farts carbon dioxide.’ Yeah, I coulda been an educator… […] Time out to start the crushing and pressing at the winery. Broken arm? No problem. And time to learn how to read the refractometer to measure sugar levels… Spent the afternoon sawing box elder logs, another first for the sawmill. Be thankful I can’t share the aroma of this species… |
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