The public hearing took place on Thursday. There were no objections and the Shier Winery was given full site plan approval. With the final piece in place, it is time to submit the application to the New York State Liquor Authority for the Farm Winery License.
The number one search that brings viewers to the Shier Winery blog is "brix fermentation curve." One of the great benefits of the WinePod is the real-time sugar sensor. Similar charts available in books and journals are nearly all made with discrete measurements taken throughout the fermentation process using a hyrdrometer. The real-time sensor shows the value to temperature control on the fermentation process. Fermentation without temperature control results in increasing temperature at the outset (fermentation is exothermic), followed by a temperature drop once the bulk of the sugar has been consumed. With temperature control, you see a relatively stable temperature and a more gradual sugar consumption (brix curve).
I 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!
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