tag:blogger.com,1999:blog-90381156482993804822024-03-14T03:52:56.096-07:00Shier WineryMichael D Kurzerhttp://www.blogger.com/profile/07361960914820639791noreply@blogger.comBlogger92125tag:blogger.com,1999:blog-9038115648299380482.post-53934481082843328932018-12-26T21:25:00.000-08:002018-12-26T21:25:22.469-08:00Bottled 2017 ProductionAll but one carboy of the 2017 Riesling is now bottled. I'm happy with the way the product turned out this year. My philosophy in winemaking has always been less is more, but this year I decided to filter the wine twice, with the second filtration down to 2 microns. It's still a far cry from large wineries which filter everything fine to reduce product variability and improve stability in the bottle, but I think there is a balance to be had in how much of the particulate is removed before it starts to negatively impact taste. For me, complexity and character is what makes a great wine. With a small production and low overhead, I can take some risks, and I do.<br />
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Michael D Kurzerhttp://www.blogger.com/profile/07361960914820639791noreply@blogger.com0tag:blogger.com,1999:blog-9038115648299380482.post-24991775600587092132018-04-15T19:18:00.005-07:002018-04-15T19:18:58.840-07:002017 Riesling Clearing<div class="separator" style="clear: both; text-align: center;">
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I racked the Riesling over the weekend. In some of the carboys, acid precipitated out, collecting at the bottom along with the spent yeast. The winery temperature sometimes drops into the low 40s during very cold times in the winter. That plus the March snowstorm power outage may explain the acid precipitation, which I generally consider to have a positive effect on the wine. Overall, I am pleased with the progress of the wine. </div>
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<br />Michael D Kurzerhttp://www.blogger.com/profile/07361960914820639791noreply@blogger.com0tag:blogger.com,1999:blog-9038115648299380482.post-8320949295914113242017-10-29T18:16:00.001-07:002017-10-29T18:16:52.853-07:002017 Riesling Begins JourneyI started primary fermentation of the 2017 Riesling on October 27. That's about a week behind schedule. The source grapes had a starting sugar of 20.3 degrees Brix, which I adjusted with dextrose to 23.5 degrees Brix. The juice was just under 60 degrees F when I pitched the yeast. Here's to a good year!<div>
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Michael D Kurzerhttp://www.blogger.com/profile/07361960914820639791noreply@blogger.com1tag:blogger.com,1999:blog-9038115648299380482.post-23472436890766800032017-10-20T08:18:00.003-07:002017-10-20T08:19:04.396-07:002017 Riesling and All-Wise Mead TastingThe All-Wise crew made the trek from Brooklyn up to West Park, New York. They're preparing to ramp up a commercial volume production of mead. Mead is honey mixed with water and fermented with yeast. All-Wise brought a sample of their product, bottled on 9-11-17. I was impressed. My taste in wine tends to be on the dry side, with a preference for complexity over smoothness. The mead was dry, but not overly dry. I would compare it to a complex semi-dry wine. The flavor also retained the yeast, which I understand is a hearty strain, able to ferment the more stubborn (as compared to wine grapes) honey sugar. The mead lends itself to sipping, with a natural peppery spice kick at the end. Some people actually add pepper directly to the mead, though the guys told me they added no pepper to this batch. The mead smells great in the glass. Mr. Sprouse recommended a glass with a narrowed flute to hold in the aroma. It will be great to see how All-Wise develops their commercial product. One intriguing aspect of mead is its versatility. All-Wise seem willing to experiment, so mead fans may find something new each time they come back for more.<br />
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My fall ritual of beginning my primary Riesling fermentation is delayed a week due to abundant rainfall in the Finger Lakes. It's a great time to taste my earlier vintages from years back to 2008. I'm often pleasantly surprised when I open an old bottle. Sometimes it just makes me remember something I did one time, and I am reminded to try it again. </div>
Michael D Kurzerhttp://www.blogger.com/profile/07361960914820639791noreply@blogger.com0tag:blogger.com,1999:blog-9038115648299380482.post-88931997654010027472017-09-27T07:59:00.004-07:002017-09-27T11:53:12.540-07:00Shier Winery Inks Alternating Proprietorship with All-Wise LLC I'm excited to announce that Shier Winery (Mid Esopus Beverage Company LLC) has signed an Alternating Proprietorship Agreement with All-Wise LLC.<br />
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All-Wise is opening a meadery in the Williamsburg section of Brooklyn, NYC. All-Wise is run by Dylan Sprouse, the youngest Master Brewer in the United States.<br />
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Please check out All-Wise at<br />
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Michael D Kurzerhttp://www.blogger.com/profile/07361960914820639791noreply@blogger.com0tag:blogger.com,1999:blog-9038115648299380482.post-22739497251283723082015-10-26T09:00:00.000-07:002015-10-26T13:36:18.036-07:002015 Riesling Begins FermentationAs another beautiful fall descends on Upstate New York, Riesling wine season begins anew. I loaded the WinePod and pitched the yeast at a near-perfect 62 degrees F. Over the next few weeks, the new wine will be born as the juice undergoes its primary fermentation. Like 2014, I'm making a smaller production this year as I continue to refine the process. The WinePod, with its antifreeze jacket lined stainless steel tank and temperature controller, does a great job of preventing the temperature running up during the initial yeast feeding frenzy. I'm able to achieve a cooling in the larger 80 gallon Flex Tanks by using temperature controlled space heaters with built-in fans. Only finished taste comparisons will tell if I am achieving the same results in both tanks. Michael D Kurzerhttp://www.blogger.com/profile/07361960914820639791noreply@blogger.com0tag:blogger.com,1999:blog-9038115648299380482.post-12726211344603726382014-12-29T09:06:00.003-08:002014-12-29T09:09:45.550-08:00Cold Carboys and ClearingI moved fourteen of the FlexTank 2013 vintage Riesling to cold storage for a few weeks. These fourteen carboys contain wine fermented and cleared for six months in the FlexTank 80 gallon Dexter Tank. It has not cleared like the batch from the WinePod, which I had transferred to Better Bottle carboys after three weeks. I might attribute darker hue to extra oxygen permeation through the FlexTank, but the color in the fourteen carboys is not much darker than the WinePod originated carboys. <br />
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I added bentonite to all the 2013 carboys and the WinePod (non-FlexTank batch) cleared on one racking. I also tried adding a little Polyclar to a few of the FlexTank carboys, which lightened them, but did not aid much in clearing. I am hoping the winter cold will do the trick.<br />
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Taking a look at the 2014 carboys, the color is much lighter than any of the 2013 vintage. This is owing to less oxygen in the starting juice. Since taste complexity is a big part of making a good Riesling, the extra oxygenation at the start isn't always a bad thing, but it does leave less room for error during the winemaking process. <br />
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The 2012 and 2013 grape juice was very similar in starting color, with 2013 just a little darker. 2014 is much lighter and brighter, perhaps the lightest hue since 2009. In fact, I was so fooled by lighter hue in 2009 that I bottled some of the Riesling early, mistaking the transparency and perceived clarity for the absence of yeast. I ended up with a sparkling Riesling. Michael D Kurzerhttp://www.blogger.com/profile/07361960914820639791noreply@blogger.com0tag:blogger.com,1999:blog-9038115648299380482.post-7485570207470635572014-11-10T20:51:00.000-08:002014-11-10T20:55:14.907-08:00Progress on 2014 Riesling<div class="separator" style="clear: both; text-align: left;">
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After two weeks, fermentation is proceeding slowly. I racked the wine, and then measured and drank a glass. At 12 degrees Brix, it tasted more sweet than a typical mimosa. </div>
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The temperature in the tank was 63 degrees F. That's about perfect for a very slow Riesling fermentation. </div>
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Michael D Kurzerhttp://www.blogger.com/profile/07361960914820639791noreply@blogger.com0tag:blogger.com,1999:blog-9038115648299380482.post-68525524747448769492014-10-29T21:38:00.005-07:002014-10-29T21:39:05.780-07:002014 Riesling FermentationThe WinePod is once again in service. I added Riesling juice to the tank and pitched the D47 yeast with a starting SG of 1.090 at 60 degrees F. Judging by color alone, the starting juice is less oxidized than production in recent years. Could this mean the best batch of bottles yet? To be continued...<br />
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Michael D Kurzerhttp://www.blogger.com/profile/07361960914820639791noreply@blogger.com0tag:blogger.com,1999:blog-9038115648299380482.post-5541038130455582152014-08-01T09:04:00.002-07:002014-08-01T11:01:58.116-07:00Trademark RegistrationIt is official now. "Shier" is a registered U.S. trademark. I received this certificate in the mail along with a notice about scam artists who mine the USPTO registration database and send fake invoices to anyone who registers a trademark. The scammer letters say "you owe us x amount for registering your mark internationally." The x amount is typically $2500, which they ask you to wire directly to a Czech or Russian bank. There were 5 scam letters arriving at the same time as the certificate.<br />
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Michael D Kurzerhttp://www.blogger.com/profile/07361960914820639791noreply@blogger.com0tag:blogger.com,1999:blog-9038115648299380482.post-3024840880615621462014-03-18T12:58:00.001-07:002014-03-20T08:18:04.485-07:00Racking 2013 Riesling and Stabilizing and Bottling More 2012With winter finally easing, and spring approaching, I have a few tasks at the winery. I placed 50 gallons of wine on a pallet and exposed it to the outside cold for four weeks. The result was some dramatic clearing with a good amount of tartaric acid precipitating out. I bottled half of the wine over the weekend, which came to a little more than 10 cases. The rest should be bottled next weekend. I also rotated the remaining fifteen (15) carboys from the 2012 Riesling out to the cold for two weeks at a time, and they seem to be holding clarity and crystal precipitate while stored at 55-60 degrees F in the cellar. I should bottle these before the weather really heats up. <br />
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I tasted the 2012 Riesling from several different carboys. It has a bit of oxidation in the pallet (a hint of malic acid). I've been worried about the level of oxygen pretty much from the start when using the permeable plastic FlexTanks, but I really enjoyed what I tasted. It was dry, with a Chardonnay-like quality. It comes through to my taste buds more like a brandy flavor than apple.<br />
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I also racked the 2013 Riesling in the FlexTank and the wine stored in carboys. After three weeks, the french oak chips were settled on the bottom of the tanks, which made it easy to rack the wine off the chips. This is my first time giving the wine three weeks on the chips, having previously only given it one or two weeks. I'm hoping the extra time will bring out the wood's character a little more. After racking, I went to get my phone to take photos and I realized to my horror that the FlexTank was leaking from the taste valve cap. Besides the top of the tank, the 80 gallon FlexTank has two holes. One at the bottom for racking and one about a third of the way up for a taste valve. I don't use the taste valve, but I found after my first racking that the taste valve cap must be removed and dried carefully or the metal threads will rust. One issue is that the caps are easy to over-torque when tightening back in place. I tried rubbing a little silicone gel on the outside of the cap, but the leak kept coming. I ended up taking the cap off and quickly screwing in a replacement cap from another FlexTank, losing some wine splashing out in the process. The leak was fixed. Michael D Kurzerhttp://www.blogger.com/profile/07361960914820639791noreply@blogger.com0tag:blogger.com,1999:blog-9038115648299380482.post-42233177410141833702014-02-24T17:06:00.002-08:002014-02-24T17:06:24.866-08:00Toasted Oak ChipsThe 2013 Riesling is more than halfway finished on its journey to the bottle. Over the past weekend, I added toasted french oak chips to the FlexTank and carboys. Before the chips sink and impart their flavor, they give the wine the not-so-appetizing look of a large container of hot and sour soup. Over the next two weeks, the chips fall away and the wine will be racked clear, but it will keep a slight hint of the oak flavor. <br />
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Michael D Kurzerhttp://www.blogger.com/profile/07361960914820639791noreply@blogger.com0tag:blogger.com,1999:blog-9038115648299380482.post-11457416919633755732014-01-08T08:58:00.000-08:002014-01-08T12:45:55.987-08:00Racking Carboys vs. FlexTanks Over the weekend, I racked all of the 2013 wine off the lees in the carboys and the FlexTank. The temperature in New York's Hudson Valley has been in the single digits and in some cases below zero on the Fahrenheit scale. On one of those cold days, the nozzle in the oil furnace that heats the winery became clogged and the furnace shut off. Fortunately, I have a cold sensor with an alarm system, so a repair was made before any pipes could freeze. The one day temperature drop in the cellar resulted in significant precipitation of acid crystals along the inner walls of the FlexTank. The polyethylene terephthalate ("PET") carboys showed less precipitation of tartaric crystals but showed significant yeast clearing. My observation is that the wine appears slightly, but noticeably, darker in the FlexTank than in the carboys. While I did my best to eliminate any headroom in the FlexTank, and I use a high density thick-walled tank, the FlexTank is breathable and oxygen may be affecting the wine even over short 1-2 month intervals. The final results won't be available until I pour a glass from a finished bottle, but I am keenly watching any effects of oxygen on wine in the FlexTank. I'd be very interested to acquire an eighty (80) gallon non-permeable PET tank, but so far it doesn't look like many companies make such a tank. One company in Vietnam, Minh Hung, makes large 100 gallon-plus PET tanks, but since the risk of plastic decomposing and leaching into wine is significant, I'm still hesitant to buy direct from a vendor in Asia. Below is a link to Minh Hung's site, which looks very professional: http://minhhung.vn/en/minh-hung-pet-tanks.html.Michael D Kurzerhttp://www.blogger.com/profile/07361960914820639791noreply@blogger.com0tag:blogger.com,1999:blog-9038115648299380482.post-17507315734445218892013-11-12T14:21:00.000-08:002013-11-12T14:22:09.989-08:00Primary Fermentation Complete and First Racking Of 2013 RieslingI racked the FlexTank and WinePod this past Sunday. Since the WinePod is used only for primary fermentation, I transferred the wine to four 5-gallon carboys. The FlexTank is capable of handling secondary fermentation, so I transferred that wine to a clean FlexTank. <br />
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After 22 days, the Brix measured 0 degrees (SG = 1.0) in the FlexTank and 5.5 degrees (SG 1.022) in the WinePod. The WinePod sugar sensor was out of calibration, and showed a reading of 3 degrees Brix. I'm not sure what caused the error, whether it be from the accumulation of yeast at the bottom of the tank or just a faulty sensor. No matter how it is measured, the wine fermented slower in the WinePod than the FlexTank. It will be interesting to see whether this results in any differences in the final product. I assume the wine that was in the WinePod will continue to dry down (maybe to zero) now that it is transferred to the carboys. The ambient secondary fermentation temperature has held constant at 62 degrees F, but may drop a little over the next month as the outside ground temp drops.<br />
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Besides the lack of fine temperature control on the FlexTank, my biggest criticism is that the caps do not fit properly on the lids. Of the five 80-gallon tanks, the caps and pressure valves screw in properly in only two of the lids. The others require a set of pliers to tighten the cap (owing to misformed grooves in the lid). Using pliers on plastic caps is far from ideal, and the caps were nearly destroyed after the first year of use. In addition to the cap issue, I found out very early that any metal surface on the FlexTank is highly susceptible to rust if not completely dry. After cleaning a tank, I unscrew all metal components, including the drain valve and tasting valve, and dry and insert paper towels on the metal surfaces. This process seems to work, but it is a pain to always remove and replace the screws. I also managed to strip one of the tasting valves (which is made of plastic but screws into a metal fitting 1/3 of the way up the tank). While annoying, these steps are a far better alternative than allowing any rust to form on the tank.Michael D Kurzerhttp://www.blogger.com/profile/07361960914820639791noreply@blogger.com0tag:blogger.com,1999:blog-9038115648299380482.post-65439794103355464612013-10-26T18:24:00.000-07:002013-10-26T18:28:51.778-07:00Return of the WinepodGreg Snell recently brought the Winepod back to market after a four year absence. <br />
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I decided to bring my Winepod back to life for use in commercial production. After four years of producing pre-commercial batches of Finger Lakes Riesling in the Winepod, I set the Winepod aside in 2011. Thin lines of rust began to appear on the surface of the stainless steel tank. The Winepod can only be used to conduct primary fermentation on just under 20 gallons of wine. My initial commercial run was 320 gallons. So I performed primary and secondary fermentations in four 80 gallon FlexTanks. But I've been saving bottles from those past Winepod productions, and when I open one to share with friends, I'm surprised how beautifully they have aged. So the question comes to mind: "Is the quality of wine produced in a FlexTank different from that produced in a Winepod?"<br />
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I cleaned away the rust from the exterior and loaded just over 19 gallons of Riesling juice into the Winepod. Fortunately, the inside remained un-rusted and pristine over the past two years of sitting idle.<br />
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The first week of primary fermentation has concluded, and there is already one notable difference. Both tanks sit in the same room, both started at the same 23 degrees Brix. But after a week, the FlexTank measures 10.3 degrees Brix, and the Winepod measures 14 degrees Brix. The fermentation in the FlexTank was faster at the start. <br />
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The Winepod has a temperature controller that keeps the temperature from spiking during the primary fermentation. I use a Vornado space-heater with a fan to maintain the temperature in the room at 62 degrees F.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH5ipSoLGZ3GTEG515duX6SrUQ1IWx0bILaJBnx9vrzEnHXARSofeHGTT3cq93kCR-aQciAqZLk6P-s1UYVtwr2Q6itEbzVIHeKKNkHybi2y3ytd7kcEh6khMOMCElDrnmg4gMDlTk4Q/s1600/vornado.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH5ipSoLGZ3GTEG515duX6SrUQ1IWx0bILaJBnx9vrzEnHXARSofeHGTT3cq93kCR-aQciAqZLk6P-s1UYVtwr2Q6itEbzVIHeKKNkHybi2y3ytd7kcEh6khMOMCElDrnmg4gMDlTk4Q/s320/vornado.jpg" width="320" /></a></div>
The Vornado cannot cool the FlexTank as well as the anti-freeze jacket in the Winepod even though it keeps the overall room temperature remarkably steady. I'll continue to monitor the differences as the fermentation proceeds. The taste test will be the true indicator of whether a temperature spike or increased rate of primary fermentation has any lasting effect on the wine.Michael D Kurzerhttp://www.blogger.com/profile/07361960914820639791noreply@blogger.com0tag:blogger.com,1999:blog-9038115648299380482.post-14838549375386884822013-10-14T18:23:00.000-07:002013-10-14T18:26:07.086-07:00Fall at Shier Winery...The Adventure Begins Again<div style="text-align: left;">
It is still warm, but the leaves are turning at the Shier Winery. Almost time to start the winemaking process all over again. In order to clear space in the tanks for this year's Riesling, I had to bottle 35 cases this past weekend. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPxwY0e44WgEcK6KX6HrpCDhyiWa79AK8bRK7BIKzs2E6l9DJ1xinWpdlwgJAGRPSsat7XlxQXNY8ZjErpUXmQ-3stvfSYWiA3-XKdw6h1BmGH3NW3rnYu_ifu6Y19vK6th1zn2iTOAg/s1600/photo+(7).JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPxwY0e44WgEcK6KX6HrpCDhyiWa79AK8bRK7BIKzs2E6l9DJ1xinWpdlwgJAGRPSsat7XlxQXNY8ZjErpUXmQ-3stvfSYWiA3-XKdw6h1BmGH3NW3rnYu_ifu6Y19vK6th1zn2iTOAg/s320/photo+(7).JPG" /></a>
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For those out there that have never used a hand corker or lifted and carried 5 gallon carboys, it is a little bit of a workout. But the worst part is breathing all of the sulfur dioxide that keeps the whole operation sanitary. Luckily the exhaust fan that I installed to pull out the carbon dioxide also earns its capital investment by clearing the SO2 cloud.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOYvvN2u4d7At4xhcPjxwSgW7zV2n0bDUzIHhCohMVMUnqsUheOLR6pe0FHzqTZ2TXEIWQ9mxSQswld0Wk4gTgeSGGxoCJSHyiNkDae2K0krhZXF9NkrtyBW2kAHQHILLNroPe429iAg/s1600/photo+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOYvvN2u4d7At4xhcPjxwSgW7zV2n0bDUzIHhCohMVMUnqsUheOLR6pe0FHzqTZ2TXEIWQ9mxSQswld0Wk4gTgeSGGxoCJSHyiNkDae2K0krhZXF9NkrtyBW2kAHQHILLNroPe429iAg/s320/photo+(8).JPG" width="240" /></a></div>
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17 of these carboys filled 35 cases of 2012 Riesling. </div>
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99 cases of bottles.</div>
Michael D Kurzerhttp://www.blogger.com/profile/07361960914820639791noreply@blogger.com1tag:blogger.com,1999:blog-9038115648299380482.post-22238630920163153972013-09-18T13:15:00.002-07:002013-09-18T13:15:21.080-07:00Presenting 2012 wines at Olanafest 2013The Shier Winery will be showing off 2012 Rieslings at Olanafest 2013 this coming weekend (September 21) in Hudson, New York. Below is a link to the event:<br />
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<a href="http://events.r20.constantcontact.com/register/event?oeidk=a07e7whvx0gc8dcc9e1&llr=wu8xszbab">http://events.r20.constantcontact.com/register/event?oeidk=a07e7whvx0gc8dcc9e1&llr=wu8xszbab</a>Michael D Kurzerhttp://www.blogger.com/profile/07361960914820639791noreply@blogger.com0tag:blogger.com,1999:blog-9038115648299380482.post-47678866685619042932013-07-29T11:55:00.000-07:002013-07-29T11:55:02.265-07:00Three Year Old Riesling Vines <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxXIhZHJcRW83L9QBbK03FbkOqpBfw49ET80BYXlv3c5K6G9Jq2I-asKqqmg-6_tlUDkhrEnKpaWnJjnyY3F4pPRklvusucw-EHGL630BLFlfNGoCKutnLrnQGVthyphenhyphenwi06n1dWYO2bLg/s1600/dogandvines.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img bba="true" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxXIhZHJcRW83L9QBbK03FbkOqpBfw49ET80BYXlv3c5K6G9Jq2I-asKqqmg-6_tlUDkhrEnKpaWnJjnyY3F4pPRklvusucw-EHGL630BLFlfNGoCKutnLrnQGVthyphenhyphenwi06n1dWYO2bLg/s320/dogandvines.jpg" width="320" /></a></div>
I spent some hours cleaning up the vines this past weekend. I mowed the grass in between the rows, pulled the weeds peeking through around the vine trunks, and tied down dangling branches. With heavy attack by the Japanese beetles and leaves browned by the effects of various fungi, I am surprised at how well the vines have held up. In three years, only 2 have died. At this stage, fruit production is still minimal, but I can say that all surviving fruit is truly organic.Michael D Kurzerhttp://www.blogger.com/profile/07361960914820639791noreply@blogger.com0tag:blogger.com,1999:blog-9038115648299380482.post-80001352053311795142013-07-09T17:00:00.003-07:002013-07-09T17:00:39.269-07:00Bottling The First Commercial Production<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1D-VLbjxQBobwTr-TYKB2QLAScVzJRCiqKU3G8SyA-arIO2npAhmga7aPUrzjEsu8N98tZWVAbmsrYCHi4m18NH9AuyZ7DmUhcemMsrLzPTVk80MB5yFX1SCW3Vcsj-ntKHrO0QYj0Q/s1600/winery+bottles.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nya="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1D-VLbjxQBobwTr-TYKB2QLAScVzJRCiqKU3G8SyA-arIO2npAhmga7aPUrzjEsu8N98tZWVAbmsrYCHi4m18NH9AuyZ7DmUhcemMsrLzPTVk80MB5yFX1SCW3Vcsj-ntKHrO0QYj0Q/s320/winery+bottles.JPG" width="320" /></a></div>
With slow and steady progress, some of the wine is bottled. About 200 bottles of sparkling and 144 bottles of the traditional Riesling variety.<br />
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A shot of some organic grapes growing in the vineyard despite heavy attack by the Japanese beetle.<br />
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Michael D Kurzerhttp://www.blogger.com/profile/07361960914820639791noreply@blogger.com0tag:blogger.com,1999:blog-9038115648299380482.post-79307425832185542192013-05-05T16:37:00.001-07:002013-05-06T08:14:58.129-07:00Cold Stabilization<br />
The 2012 Riesling has been fermenting and clearing for six months. To lower the total acidity (tartaric) a bit and stabilize the wine, I need to ideally drop the temperature of the wine to 32 degrees for two weeks. There are a few ways this can be done. The first, a large freezer room, is out of the question for my small winery. The second option is to place a cooling line in the tanks that runs also through a chiller unit. Eventually I may build a chiller coil setup, but it would require modification to my tank lids. The chiller units and coils are also somewhat expensive, with the unit running $1500 to $4500 and the coils another $500 to $1000. The third option that small time winemakers sometimes employ is to put the tank in an ice bath. I decided to go with the third option.<br />
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My tanks are large, four feet tall and 24 inches in diameter. More importantly, when full, they weigh around 750 pounds. Lowering one of these tanks into a larger drum is not an option. I can only move the tanks on my fork-lift stacker. The tanks must always remain on the fork-liftable pallets, which increases the tank base footprint to 24 inches by 36 inches. <br />
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My solution was to use a large plastic tarp. I rolled the tank and pallet over the tarp before pulling back the fork-lift and raising the tarp around the tank with a clothes line cord. I bought a few bags of ice to add to the tarp. But I needed to keep it cool for 2 weeks. And working my job as a lawyer in NYC didn't allow me two weeks to stand by dumping ice into a tarp all day long. So I needed an ice maker. Standalone ice makers range in price from $150 to a few thousand dollars. I needed one that would allow the ice to fall directly into my tarp, so that meant a relatively small unit that I could mount on the wall or ceiling. Also, ice makers must be kept upright or they stop working very quickly. For example, I could not use an ice maker in which the ice is held in a bucket under a top-loading door. The ice maker needed a side pull-out tray, which I could modify into ice cube ramp.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggPudNdX_s4kAEgK0FqydP1G9PNbks1zfbx_0MCnMtXBHfOEQFI-suusB6jC1Hd6otkEWo6IFzWCSG3tyn6Y3Yvi4A1hPL_j8_cmAjjWPBnRKYvLtC9fzuWeymOaw5rlk-q9_skoanYg/s1600/icemaker.jpg" /></div>
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I found this SPT Sunpentown Ice Maker on Home Depot's website for $183. While most reviews were negative, the unit had a slide out tray. The ice maker holds water in a lower compartment that the user must constantly refill to make multiple trays of ice. But since I was not going to be around to add water, I needed a larger reservoir and pump to keep the ice flowing. </div>
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I'm not a fish owner, but it turns out that some aquariums have top-off pumps with float switches. I found the above Fins, Furs & Feathers Inc. Ultralife Floatswitch on MarineDepot.com. After removing the ice tray from the SPT ice maker and adding my plastic ice ramp, I installed this float switch inside on the left side of the water compartment. I connected a Marineland Maxijet pump to the float switch (another aquarium find). I filled my double-wide laundry basin and placed the pump at the bottom. The water pump adds water and the ice maker makes ice cubes which it dumps over the tank. The extra ice and ice water fall off the tank into the surrounding tarp. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIOm5PLzmZa1qTxovJc0jvDTiYEOVESj-6zHncbGm50IdlmuZt-kfBzUagNrrB1DS1RffmSZMyOb0LLEpxe9qzRvOPKGW_cSKP2m5SjlpviSQ-ZY0J9ys5Fz9Jo-EeROQEmMy4i7LagA/s1600/photo+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIOm5PLzmZa1qTxovJc0jvDTiYEOVESj-6zHncbGm50IdlmuZt-kfBzUagNrrB1DS1RffmSZMyOb0LLEpxe9qzRvOPKGW_cSKP2m5SjlpviSQ-ZY0J9ys5Fz9Jo-EeROQEmMy4i7LagA/s320/photo+(6).JPG" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGbd2RtBr-dOCjHAEThE1WinwRLluUHO0qThBkogvLJt1-KDfVd-P7Vguc5QmkbCvFOILDihqBngIdeG0Y39UP4_u5ApLcquCFacIdyD9tLSoMl_p3edN6yfHCoGVfZz1_SzMrYkUh_Q/s1600/pump+in+water.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" mwa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGbd2RtBr-dOCjHAEThE1WinwRLluUHO0qThBkogvLJt1-KDfVd-P7Vguc5QmkbCvFOILDihqBngIdeG0Y39UP4_u5ApLcquCFacIdyD9tLSoMl_p3edN6yfHCoGVfZz1_SzMrYkUh_Q/s320/pump+in+water.jpg" width="320" /></a></div>
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Not a pretty picture, but the ice bath appears to be working. The tank is icy cold. I'll have to wait to see how much tartaric precipitates. </div>
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Michael D Kurzerhttp://www.blogger.com/profile/07361960914820639791noreply@blogger.com0tag:blogger.com,1999:blog-9038115648299380482.post-2822330588043018412013-04-04T20:00:00.004-07:002013-04-04T20:05:36.565-07:00Wine LabelsThis past weekend I racked all four tanks for the third time. This racking followed the addition of french oak chips. The tanks weigh 50 pounds or so after the wine is removed, but I was able to flip them over to dump the spent oak chips and clean the tanks.<br />
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The first commercial production is nearing completion. I also received Certificates of Label Approvals (COLAs) from TTB for the two variations of wine that I will be offering for sale and submitted copies to the NYSLA. I then ordered commercial labels from YourLabelsNow.com, a short run label maker in Chicago. YourLabelsNow uses the HP Indigo printing system. In a past life, I worked for Hewlett Packard at the time they made their initial investment in Indigo.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXDE9vp0b4Xo6lVJzHbV5n5hyphenhyphenbnbICJw2QtRAoPFDKMWuTogp-5_gP2QtwOYQHFwZPPgeb0Ed20sNbCuMZlsjJ4peOoE0-w8HijKZ8Kcikh9eo0ZxcfCfgqcv9nESxcZYqWgRDnPRBXQ/s1600/Blue+Wine+Label+Front.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXDE9vp0b4Xo6lVJzHbV5n5hyphenhyphenbnbICJw2QtRAoPFDKMWuTogp-5_gP2QtwOYQHFwZPPgeb0Ed20sNbCuMZlsjJ4peOoE0-w8HijKZ8Kcikh9eo0ZxcfCfgqcv9nESxcZYqWgRDnPRBXQ/s320/Blue+Wine+Label+Front.jpg" width="280" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPLn2KyKpIT07wsSNeZEYf7I2lQuLXfk4iyPwHztximQobU7Q8VGgq9y9Org7GAxa4Hok9MbFQKkffOZOrDJefjLCedQ9PXHTg1U4YYBjeh7hyphenhyphen-aGTPL5cEmxV3kKfxnGDhZaOBSSySw/s1600/Wine+Label+Back.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPLn2KyKpIT07wsSNeZEYf7I2lQuLXfk4iyPwHztximQobU7Q8VGgq9y9Org7GAxa4Hok9MbFQKkffOZOrDJefjLCedQ9PXHTg1U4YYBjeh7hyphenhyphen-aGTPL5cEmxV3kKfxnGDhZaOBSSySw/s320/Wine+Label+Back.jpg" width="280" /></a></div>
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The regular front and back labels. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6kv9_Wa7liQQJPdfNOXKRnzC_LMGf2oatfJZG_BL4jRMwM4pEq43fyhZkiKK7h2pkugxxZUfp52DHJ9EekvM4ZfqmkaMzUcqduDVOjIVIObZLC_BTX6pnAlypRFv22lEEukRvJH17mg/s1600/Sparkling+Wine+Label+Front.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6kv9_Wa7liQQJPdfNOXKRnzC_LMGf2oatfJZG_BL4jRMwM4pEq43fyhZkiKK7h2pkugxxZUfp52DHJ9EekvM4ZfqmkaMzUcqduDVOjIVIObZLC_BTX6pnAlypRFv22lEEukRvJH17mg/s320/Sparkling+Wine+Label+Front.jpg" width="280" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5rI3M4Hoxn0wdhMutEcFRdj3BCn1Qysnmb5-SOem7cT1EAhxesOq3qyo-85DsSZPV3uRNTYhkTynWel-bv87RS0KGHSx_ZneTnwAFnNoFFXrzyek1ti7tyePOctz3M0B_b9Tu9v-uLw/s1600/Sparkling+Wine+Label+Back.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5rI3M4Hoxn0wdhMutEcFRdj3BCn1Qysnmb5-SOem7cT1EAhxesOq3qyo-85DsSZPV3uRNTYhkTynWel-bv87RS0KGHSx_ZneTnwAFnNoFFXrzyek1ti7tyePOctz3M0B_b9Tu9v-uLw/s320/Sparkling+Wine+Label+Back.jpg" width="280" /></a></div>
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The sparkling wine labels. </div>
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Michael D Kurzerhttp://www.blogger.com/profile/07361960914820639791noreply@blogger.com0tag:blogger.com,1999:blog-9038115648299380482.post-90389281846459725882012-12-09T14:11:00.000-08:002012-12-09T14:11:57.115-08:002012 Riesling Brix Fermentation Curves<div class="separator" style="clear: both; text-align: left;">
The yeast continues to consume the remaining sugars. I put together a chart of the sugar content in degrees Brix for comparison to the pre-commercial productions using the WinePod. The sugar drop matches very well to those curves from 2008-2011, which I have published on this blog.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtumTUZ83Esf8O0Ly3Rsb4bTFxbRpvC_taLaNR5yuaJ9pVxPxcjNT9RJRF3IQ3yGPdDpi_XS2dnsf8WxyYNGIfkpFeNcOvzY3Rbw6_KrkMUM_bDKdmDzt9yY8_7K5nZ-4x86TKWpZqCQ/s1600/chart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtumTUZ83Esf8O0Ly3Rsb4bTFxbRpvC_taLaNR5yuaJ9pVxPxcjNT9RJRF3IQ3yGPdDpi_XS2dnsf8WxyYNGIfkpFeNcOvzY3Rbw6_KrkMUM_bDKdmDzt9yY8_7K5nZ-4x86TKWpZqCQ/s320/chart.jpg" width="320" /></a></div>
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The above data give me some confidence that I will be able to maintain the same high quality I acheived with the short runs.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-p-_JVb9xEtPRUzkh3iLwm0Fqu7s07z4qUrQdMpL1okpdlNlOWxYT5pp17lDy1VYm6eXuVtM1Y0nro60rGH1r6dz_6xsfRqIPJ3yFZGZJl6RJSEnH7CrwGb0zXxDqJSmFvE7KTYEkDw/s1600/Picture+068.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-p-_JVb9xEtPRUzkh3iLwm0Fqu7s07z4qUrQdMpL1okpdlNlOWxYT5pp17lDy1VYm6eXuVtM1Y0nro60rGH1r6dz_6xsfRqIPJ3yFZGZJl6RJSEnH7CrwGb0zXxDqJSmFvE7KTYEkDw/s320/Picture+068.jpg" width="320" /></a></div>
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The four FlexTank production tanks after the first racking.Michael D Kurzerhttp://www.blogger.com/profile/07361960914820639791noreply@blogger.com0tag:blogger.com,1999:blog-9038115648299380482.post-38560589059171335082012-10-23T10:53:00.003-07:002012-12-09T14:14:26.184-08:00Commercial RunThis is it. Time to get serious. This is the year that I go from producing 20 gallons to 320 gallons of Riesling. With the license in hand, I am pressing ahead with four - eighty gallon tanks. Innoculation with D47 yeast began on Tuesday morning, October 16 at 7 am. The Riesling juice Brix was 20.6, a full degree higher than last year. I added enough sugar to bring the primary fermentation starting point to 23.1 degrees Brix.<br />
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I am maintaining fermentation temperature control in the mid to low 60s with two Vornado TVH600 Whole Room Vortex Heaters with automatic climate control. During primary fermentation, I am also running a 160cfm FANTECH exhaust fan with a fresh air intake motorized operating damper. A rigid metal duct located one foot from the floor pulls the CO2 from the fermentation room and expels it to the rear of the winery. Fresh air is poured in by twin overhead ducts located six inches from the ceiling.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLi_wK9rACQ2wTLuzqgAkTCUYFOuUyRs9X6CpfzJi8AhCmM2KX06ls5cCS05FP-ZLa-0XrVB2WNwjC6_ghR42u0zI28HAnShQB7HifsKLXoioDvh6Iutk8tJRkLNb3yLVUUM6EbOm5rQ/s1600/Picture+067.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLi_wK9rACQ2wTLuzqgAkTCUYFOuUyRs9X6CpfzJi8AhCmM2KX06ls5cCS05FP-ZLa-0XrVB2WNwjC6_ghR42u0zI28HAnShQB7HifsKLXoioDvh6Iutk8tJRkLNb3yLVUUM6EbOm5rQ/s320/Picture+067.jpg" width="320" /></a></div>
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After one week, fermentation is proceeding beautifully.<br />
Michael D Kurzerhttp://www.blogger.com/profile/07361960914820639791noreply@blogger.com0tag:blogger.com,1999:blog-9038115648299380482.post-64826975730140352862012-07-19T14:48:00.002-07:002012-07-19T14:48:59.183-07:00Farm Winery License Granted to Shier Winery<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD_fenkm-XGCjWa9CgZnCERPwaGJ-nDXcySeXjz9MihQjE2zTDefKjub0cUdhk49bSJ_BN5hnr_nql14YSBafbpPnaV8IaOCCTGQZRib4QNHMDXl2PkqCUULGj4AWr4AsB-MzKIRUXFQ/s1600/License.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD_fenkm-XGCjWa9CgZnCERPwaGJ-nDXcySeXjz9MihQjE2zTDefKjub0cUdhk49bSJ_BN5hnr_nql14YSBafbpPnaV8IaOCCTGQZRib4QNHMDXl2PkqCUULGj4AWr4AsB-MzKIRUXFQ/s320/License.jpg" width="320" /></a></div>Effective July 13, 2012, the Shier Winery is licensed by the State of New York.Michael D Kurzerhttp://www.blogger.com/profile/07361960914820639791noreply@blogger.com1tag:blogger.com,1999:blog-9038115648299380482.post-76413743297091662532012-07-02T17:47:00.000-07:002012-10-24T08:14:01.118-07:00Conditional Approval<div class="separator" style="clear: both; text-align: left;">
The New York State Liquor Authority granted a Conditional Approval to the Shier Winery for its NYS Farm Winery License. The final step to obtain the license is to submit photos of the operational winery and proof of workers compensation and disability coverage or a (CE-200) certificate stating that such coverage is not required. In the case of the Shier Winery, coverage is not required because it has no employees other than myself as the sole owner and LLC member. I submitted the certificate last week and uploaded these photos today to show that the winery is ready to operate. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpCkWWhf7KUCnxQdIlrQTnjrtfpXi_gkbU1jyhm8yfS8Hll_uPsIT_QR3ZysXvOetv0LC48Oc-tg2zhwNy3_6dgMREm1oZtL9prw_m1jA2XkPPg9oSgW63ezZ3_QGxr4ohb7JS5O9tlA/s1600/DSCN0421.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpCkWWhf7KUCnxQdIlrQTnjrtfpXi_gkbU1jyhm8yfS8Hll_uPsIT_QR3ZysXvOetv0LC48Oc-tg2zhwNy3_6dgMREm1oZtL9prw_m1jA2XkPPg9oSgW63ezZ3_QGxr4ohb7JS5O9tlA/s320/DSCN0421.jpg" vca="true" width="320" /></a></div>
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Exterior Shot</div>
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Facing the Glass Cage. Outside the cage is the bonded winery area. Inside the cage is not considered a part of the licensed winery. The area inside the glass cage can contain personal property.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDURs7yFxb7IHAOAcb2kSyZgpqdJngsAR6It-5uQKKYNBr9tGfUrzL4s1Dopv-B5nKz8yvTrehJC1NJM8WunROgkxJTZCtOIqiBM5-XO2wCnrJb3TTe5xRfVCR4-vRLGzmYbOfdan1wA/s1600/DSCN0384.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDURs7yFxb7IHAOAcb2kSyZgpqdJngsAR6It-5uQKKYNBr9tGfUrzL4s1Dopv-B5nKz8yvTrehJC1NJM8WunROgkxJTZCtOIqiBM5-XO2wCnrJb3TTe5xRfVCR4-vRLGzmYbOfdan1wA/s320/DSCN0384.jpg" vca="true" width="320" /></a></div>
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The double doors. The Certificate of Authority to Collect Sales Tax is prominently displayed to the upper right of the entrance.</div>
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A view of the tanks through the single door.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgL3dWKc40IB8VJvG1GEh2bAYoPxPHD-eBaj8q3KZ7os-9meKi3Edk0q8P6N8fjSURsiGuWpl49SHxNUBxvzIYpPjy6Q7W1nXl2hzTW_ndxrlaRVDVv3NyxMyzkxjeggd33E1adaXbA/s1600/DSCN0391.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgL3dWKc40IB8VJvG1GEh2bAYoPxPHD-eBaj8q3KZ7os-9meKi3Edk0q8P6N8fjSURsiGuWpl49SHxNUBxvzIYpPjy6Q7W1nXl2hzTW_ndxrlaRVDVv3NyxMyzkxjeggd33E1adaXbA/s320/DSCN0391.jpg" vca="true" width="320" /></a></div>
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The tanks. </div>
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I purchased five (5) eighty (80) gallon FlexTanks. Four will produce wine, while the fifth will be used to change out when racking the wine off the sediment. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXVTGbjlTg9_XsayFJvhYunBZXIjrtUx2cHAztuN0tFoJIKR5N_NgZZjeD58l0-4fevdIMD03ymPkNqc7Jf4GACV3Vglge3l_OVq5yMxK9_N5YTmR6k5j1n67XjRLBGGrkkaSqIkp66Q/s1600/DSCN0377.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXVTGbjlTg9_XsayFJvhYunBZXIjrtUx2cHAztuN0tFoJIKR5N_NgZZjeD58l0-4fevdIMD03ymPkNqc7Jf4GACV3Vglge3l_OVq5yMxK9_N5YTmR6k5j1n67XjRLBGGrkkaSqIkp66Q/s320/DSCN0377.jpg" vca="true" width="320" /></a></div>
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The well pump, sink basin, and sump pump and drain. To the upper right, I sealed off the non-bonded winery area using a plexiglass shield.</div>
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View from the north end of the vineyard.</div>
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View from the south end of the vineyard.</div>
Michael D Kurzerhttp://www.blogger.com/profile/07361960914820639791noreply@blogger.com0