Sunset Pruning

We are working our way systematically through the vineyard and fortunately, today was relatively warm for late February.  The day ended with a gorgeous sunset:

Tina and Jeff pruning away!

Ruger is helping too!

Week 4-6 - Tasting Room Progress

During the last few weeks the wiring was finished and the ceilings were insulated and dry-walled.  Then recessed lights and other light fixtures and fans were installed.  And finally, the first pine boards were put up.  With a little imagination, it is possible to envision the final look of the tasting room:

Winter View

We started pruning in January and have been working our way through the vineyard.  We are done with the Chambourcin barn lot, and nearly done with all of our Vidal Blanc vines.  Last week, a snow storm changed into icy rain in the afternoon and left our vines encased in ice:

Barn Remodel - Week 3

Within three weeks, the walls are insulated, wiring for lights, outlets, smoke detectors and fans is installed and the stairs to the storage area above the tasting room haven been build.   Drywall for the ceiling was delivered and the outside light by the entrance door is working already.

Remodeling the Interior of the Barn - Week 1

We finally started the interior remodel project of our barn - with lots of help from Michael D. Hansen Building & Remodeling.  The goal is a small tasting room for the future winery, complete with bathroom, kitchenette and with access to the downstairs production area and upstairs storage room.  The area we are remodeling is a third of the upper barn, which is divided into three bays.  This section faces the pond and vineyard, where windows had already been installed last year, when the outside of the barn was redone with new boards and battons.

At the end of the first week, all the ceiling beams were set and the interior walls were studded in.  It takes a bit of imagination to see where this is going.... But we are so excited!

Autumn View

Pressing Apples

We were fortunate to get 2 bins of apples, including Gala and Yellow Delicious this past week.  This was a bit more than we had anticipated, about 75 bushels and luckily we had lots of helper this weekend!

We used our antique apple press  (literally over 100 years old, but upgraded with an electric motor) to shred the apples, which were captured in food grade, sanitized buckets. Though the old apple press can be used for pressing, the capacity is so small that it would have taken us days to get this done.

For pressing, we use our wine basket press instead.  And just as we would with grapes, we added rice hulls to the shredded apples, to increase the efficiency of juice extraction without the danger of pressing stems or seeds.It took all afternoon and late into evening before we had them all processed.

It made a lot of cider!