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You are here: Home / Archives for how-to

A story of Petite Sirah, from the truck to the carboy

November 18, 2010 by Jason Leave a Comment

I hope to make wine from my own grapes one year, but until I do, I have to buy them. I’ve been growing grapes, planting a new row and variety each year, for about 5 years now. I battle with the deer, the black rot… you name it, just about everything has prevented me from bringing in the bounty. This year, however, I brought in my first lot of Concord grapes, but there wasn’t enough worth making wine with, so we made pies and jams and froze the rest.

Speaking of buying grapes, I brought home the last bounty on Saturday. 300 pounds of Petite Sirah and I am very excited about this one. It feels like–ok, it’ time to stop messing around and make some good, red grape wine. So, this Petite Sirah has been somewhat of a project for me delving back into books, picking brains and talking to people.

I really appreciate the access to the winemakers in the CVC. When I was in Art School, we were told to “copy the masters”. Doing so may not make complete sense at the time, in fact it seemed like plagiarism, but looking back, I found that it brought me up to a plateau where I could look back to where I was to see where I did good, or bad. For me, I’m a quick study in most things, mainly because I have no problem admitting that I don’t know it all and then ask someone to tell me everything they know.

Ultimately, I choose to stay on that higher plateau because afterall, it’s the place to be, right? Knowing what I know now… is better then what I never knew. You heard that here first.

Here’s my story from the truck to the carboy. I just pressed the grapes off the skins today and it’s rollin’ in the cellar. I already can’t wait to do it again next year. But next year, I think we’ll shoot for a clean 500 lbs. Anyway, I hope you enjoy these pics of the fine people I get to mingle with when we take off on a cold morning to smash grapes, eat pizza and drink wine! Cheers.

Here’s what 1 ton of grapes looks like after it’s destemmed and crushed.
My yeast slurry during the hydration process.
Forking grapes from the truck to the destemmer.
Forking grapes from the truck to the destemmer.
My good buddy Dave Specter who has since taken off to Seattle to start his winery.
Forking grapes from the truck to the destemmer.
Forking grapes from the truck to the destemmer.
Forking grapes from the truck to the destemmer.
Distributing the grapes to 5 gallon buckets for people to take home.
Distributing the grapes to 5 gallon buckets for people to take home.
There’s a pointer to make sure each bucket gets equal amounts.
Buckets ready to take home and ferment.
The pointer keeps distribution equal.
Stirrin in opti-red, and other initial enzymes.
Prepping a destemmer.

 

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Filed Under: how-to, videos, winemaking Tagged With: how-to, videos, winemaking

Make a winter candy board to overwinter honey bees

November 13, 2010 by Jason Leave a Comment

We think a candy board is kind of like a cheap insurance policy. The benefits of a candy board, made correctly adds many benefits to help the beehive over the winter. The candy board is simply a hardened sugar mixture that lives in a 2-3 inch frame body and uses 1/2″ hardware cloth on the bottom to hold the “candy” up. I said 1/2″ hardware cloth, not 1/4″. This is important. We also put a pollen patty in the top so that it’s there in February (around the time for brood-rearing to begin.) It sits on the top hive body just under the inner cover.

Let’s consider some benefits:

  1. If the bees deplete all the honey stores, they hit the candy board and this may help feed them for the remainder of the winter, or at least until you look in the hive again.
  2. Condensation is a big concern in the hive. Cold air outside and warm bees inside make moisture. This moisture can collect on the top of the hive. The candy board will absorb most, if not all the moisture into the sugar and likely keep it from dropping back down on to the cluster. Wet bees will die.
  3. There is also a hole that passes up through the candy board and a 5/8 inch hole is drilled through the front. See the pictures, and the video. This allows warm humid air from inside the hive to exit out this hole to prevent condensation in the hive.

To us, these benefits alone merit putting a candy board on the top of each hive. Watch the video to see how you can make your own candy board. Click here for the ingredients and recipe/directions.

As of this posting, not two weeks after putting the candy board on top of the hive, my bees have eaten a hole up through the top. I had to play patch-work with a new batch of sugar and filled in the hole in the candy board. The idea is that around late Jan or Feb, when the bees may have depleted their stores, they hit the candy board. So, I’m thinking we may want to put the candy board on later… when it’s mostly cold and the bees don’t want to break cluster. This may make the board last into the cold times when you need it most. Keep your logs and see what works best for you.

I also noticed a little mouse nibbling on the front of my entrance reducer. I’ll surround those little openings with sheet metal ASAP.

Here’s a recent video I did when our winter bee meeting was cancelled due to inclement weather.

Here’s a video we did back in 2010 at our bee meeting location. It has good information, and it’s fun to see how far we have come since then.

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Filed Under: beekeeping, how-to, videos Tagged With: beekeeping, how-to, videos

Harvesting and processing black walnuts

November 9, 2010 by Jason Leave a Comment

Processing walnuts reminds me when I was a kid… when my dad made us all help him. I mean all of us, my friends too, whenever they were over. There was a time I felt I was in danger of loosing my friends because of all the “chores” my dad made them help with. It seemed like whenever I had a friend over, it was the perfect opportunity get another chore done, with all the free labor loafing around. Nostalgic moments like this often drives me to do the things I do. I told myself I wasn’t going to step over the walnuts and forget about them this year. So, I grabbed my son (who didn’t have any friends over) and grabbed them all up.

In my family, there was always a bowl of nuts on the table… especially through the winter. Maybe I did it just to have some nuts laying around. Black walnuts have a hard shell that takes a hammer (or a heavy-duty cracker) to bust the shell. I recall using a hammer and my dads anvil to crack black walnuts and tediously pick the nuts out of the shells for hours when I was a kid. But the reward was something else. It is something I crave more now as an adult then I did when I was a kid. Here, in my back yard… the best quality nuts for the taking, and all I need is the desire.

My dad would collect them when they were soft and mushy and would drive over them with the truck to loosen the hulls. I took a more precise approach. Here’s the method I employed. I clamped a drawknife in the vise and rolled the walnut over it to cut the husk in half. Then, using both hands (with latex gloves on,) twisted either side of the hull in opposite directions. The greener ones came right out… the darker, harder ones took rolling them on the ground under my shoe.

Cleaning the gunk off is a multi-day process. Put them in a bucket of water and use a paddle on a drill or something to agitate the goo off. The water will be black. Again, this will stain your clothes and hands. I got some holes in my gloves and had black fingers for weeks. Still on my hands as I type as a matter of fact. Nothing will take the stain out, except time. I took this same bucket of water and tossed all the walnut hulls in it and let it soak for about a week. When it was done… a perfect wood stain. Serious. Try it.

Afterwards, I put them under some screen or wire to let the sun hit them and dry out. You have to keep them under wire or the squirrels will haul them off! After the hulls are clean enough, bring them in side and store them in a cardboard box in the corner… even near the fireplace. The nut will contract in the shell and be easier to get out later when you crack it.

Do this with your kid, but allow them to become bored and don’t force them to appreciate this process like you do. It’s only important to expose them to it, so that one day, they may look back as I have… and maybe take it up on their own. After all, us Morgan’s become a little nuts over time. Take a look at the pictures to see the process.

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Filed Under: food/culinary, homesteading, how-to, outdoors Tagged With: homesteading, how-to, outdoors

How to measure acidity in wine using an acid titration kit

November 2, 2010 by Jason Leave a Comment

The home winemaker will typically use a basic acid titration kit to measure acidity in wine because other manners can be quite expensive.

While not 100% accurate, it’s close… and it’s a test whose results I do not ignore. You can rely on it especially when you have become consistent enough in the process of conducting the test. This video shows you how.

Just to clarify… once I have achieved the color change that is described in the video, I will subtract the amount of sodium hydroxide that remains in the syringe (3 cc’s) from what I started with (10 cc’s). So the result is 7 cc’s and each cc is approximately .1% acidity (expressed as tartaric acid, TA)

So, we started with 10 cc’s and we consumed 7 cc’s, leaving 3 cc’s. So that gave us an acidity reading (expressed as TA) of .7% for this white, Sauvignon Blanc.

Update: I said Cabernet Sauvignon in the video, but it’s obviously a white wine. I meant to say Sauvignon Blanc 🙂 Happens to the best of us, right?

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Sugar dusting a bee hive for mite control

September 19, 2010 by Jason Leave a Comment

There’s a lot of opinions and thoughts on sugar dusting and so on Thursday, September 16, 2010, we decided to address the topic. The associated video was our attempt to further explain and demonstrate the matter. Techniques and thoughts vary depending on who you ask or the area you are in. We hope this video is helpful to you.  

What is sugar dusting?

It is a technique that Dr. Fakhimzadeh proposed as a part of his Doctoral work and is published in several journals. Google his name to find out more.

The idea is simple. Varroa have little “suction-cup” feet. When varroa fall down below a varroa screen or out a screen bottom board, they don’t crawl back up. Sugar particles that are approx. 5 microns in diameter (powdered sugar or “dust”) clog up the mites suction cups, and they can’t hang on to the bees so they fall and eventually die and don’t live to reproduce. Therefore, dusting the bees will knock off some significant percentage of the mites, keeping the population under control.

Sugar dusting may allow you to stop using Apistan strips or other toxic treatments. This treatment is both cheap and non-toxic treatment so we like it and want to explore it. Most of our club members tend to lean towards more natural beekeeping and there are many methods of mite management to choose from. See Mel Disselkoen’s outbreeding mites and overwintering honey bees.

What powdered sugar to use

Thoughts are… 2% – 5% corn starch (found in Domino 10X and most other store brands) doesn’t matter one bit. But it doesn’t hurt to try to find the LOWEST percentage of corn starch you can.

Supposedly, “pure” powdered sugar with zero corn starch (added to keep it from clumping) exists. If you can find it, great.

Preparing the sugar

It’s the very tiny sugar particles that clog up the “suction cups” on the legs of the varroa mites. But how to insure that you “dust” a minimal amount of useless larger particles, when the optimal particle size is on the order of 5 microns?

  • We sifted the sugar the day I used it but you can do it ahead of time if you store it right.
  • First, all sugar is sifted with a flour sifter. This removes the big lumps.
  • Sift the sugar again right in to a container that you can seal tightly from moisture.
  • Adding some rice to your sugar container can absorb humidity, and keep the sugar drier.
  • Seal the container tightly, (canning jars work).

Note submitted by fellow beekeeper, Kenny Schneider: Use powder sugar with the least amount of corn starch. I make my own powder sugar. Just put your regular sugar in a blender and in a few seconds you have powder sugar with no corn starch.

Sugar application to the hive

Application of the sugar is your choice. There are many options and whatever one can give you full coverage with less effort is good. As you see in the video, we used both a bellowed blower and a flour sifter. There are “pistols, foot-pumps and you could even use a dried baby-powder container, (where you can twist the cap to reveal tiny holes.) Again, the most important thing is that you cover all the bees. In our video, we didn’t go frame by frame. Obviously doing so would give you the best coverage, but it’s a huge disturbance to the hive.

Dust the bees trying not to get too much on the comb. There is a lot of debate about dusting. Some mentioned simply dusting the top bars rather than removing the frames, but the idea here is to do your best to knock down all the adult varroa in the hive.

If you google “Dr. Fakhimzadeh” you will see he says that sugar DOES NOT have a negative effect on open brood or eggs. It’s said that OTC dusted with sugar was claimed to be fatal to brood, and Dr. Fakhimzadeh stated that it is the OTC itself that can kill the brood, not the sugar. Again, we only used sugar and we didn’t do each frame. We’ll report our results later.

Methods of mite counting

It’s good to have a varroa screen or a slatted bottom board, or at least a sticky-board insert with a mesh cover.  Sugar dusting will not help if the mites can crawl onto another bee after they fall. Mites can fall through a varroa screen or screened bottom board any time.

If you slide a fresh sticky board in just before you do your dusting, you can get the most accurate count. There are many methods to count. We demonstrated an “ether roll” test… but also, check out the sugar roll test.

Frequency of dusting

Again, thoughts vary. Remember, you are disturbing the hive… especially if you dust frame by frame. We read 3 consecutive treatments 1 and a half or two weeks apart. You have to use your judgement on your own hive as to how many are too many mites. Seeing only a few over a certain area is not as much of a concerns as seeing very many over the same area.

You could sugar-dust a hive every week, but think of the impact on the productivity of the bees. Maybe you can tolerate a low varroa population and do a sugar roll or an ether roll as often as you want to make the best decision when to dust.

Varroa population, should be monitored ongoing, but seems to peak between June and early September in our area. Some of our members say they will do three dustings about 2 weeks apart before winterizing the hive. Good luck.

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About AllMorgan

AllMorgan started as a family blog to keep extended family and friends around the world apprised on what's going on at the Morgan Ranch. Over the years, it grew in to something so much more.

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Welcome to AllMorgan

AllMorgan started as a family blog to keep extended family and friends around the world apprised on what's going on at our Indiana homestead. It always been a cross between a family diary and photo … Read more

Did you know?

The queen bee doesn’t decide what happens in a colony. The workers do. They adjust her feeding to make her do what the majority says. The queen can’t feed herself.

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