10-9-2009 Harvest, Crush, and Lab Fun

Here is the Pickin' Crew... Nick from Columbus, Ohio on the left, and Jim from Kirkville, NY on the right... do you really think we will get anything done?

Jim found a nice Traminette cluster.

Nick found a better one. We call this a two-hander.

After the harvest, we had a bucket brigade to load the Crusher/Destemmer.

Amy, who is my lovely daughter from Perinton, NY, stopped by to "pitch in".

Nick and Jim all of a sudden took supervisory roles.

EEEWWWE! Is that a spider that got in there?

Guys... could use a little help here!

Nah, said Nick and Jim, you're doin' just fine Amy.

The day after the Crush, Nick took the lead in the lab. Exactly 5 ml of wine...

Approximately 100 ml of water...

Mix them together...

Fill the burette, remember to get the bottom of the meniscus exactly on zero.

Be sure to shut the petcock when the pH reaches 8.2.

We needed to add Calcium Carbonate to reduce the Titratable Acid.

Nick sure knows how to mix up a fine yeast starter.

For now, the Traminette looks a lot like pea soup, but it will surely clear and become delicious!