細雨 Continous Mist
Beatiful life with beatiful mind!
正文
Fall means harvest. Our grapes are getting sweeter day by day. However, weather didn't cooperate this year at all. I wish we could have few more warm days before we picked.
秋天是收獲的季節. 我們家的葡萄也一天一天地成熟了. 但是,今年的天氣很不合作, 天氣晾得很快, 秋雨好象來得比以往早. 我真希望我們能多幾天暖和的天氣. Oh well, that's life. Can't have everything.
Grapes are getting mature but still need few more days to get good sugar contents.
葡萄就要成熟了, 不過還要等兩天糖分才會高.
They were really getting there. 這些看顏色很接近了
This type has been sugared up really good. They are ready. 這種已經成熟, 糖分已經達到了
Rain was coming. It left us no choice...... 天氣預報說明天要下雨. 沒辦法, 一定要摘了.
There was no way that we could pick all with limited boxes. Got to find something...所有的盒子都裝滿了, 還剩那麽多沒有摘, 哪裏裝得下, 得想辦法...
See, I had to use this baby. Pretty convenience. It was getting dark and I was tired. My hands were shaking from the grape picking; you can tell the pictures are not too clear.... We picked all before the rain came. That was a good thing.
看, 還得用這個家夥, 黃昏來臨,摘完葡萄,不光腿抖, 手也抖了, 照的片子模糊不清. 當天晚上下雨了, .好在大多數的葡萄都搶在雨前摘了.
Can you image how long it would take to crush all these grapes by hands? No way. Next day, we rent a crusher. $30 some dollar helped me a lot. It took 10 minutes.
能想象得到這麽多葡萄如果用手壓碎要多久嗎? 用腳踩, 有音樂拌奏,跳舞要跳到什麽時候嗎? 花30幾元租個 crusher, 10分鍾解決問題.
Guess what these are: They were crushed grapes and were in the process of fermentation. I had a 8 gallon fermentation bucket. But it was too small. I used big glass jars (see below), big crock, all the big containers I can find in the house. Finally, I bought a 24-galon fermentation container. It made a lot easy for me to manage.
猜猜這是什麽東東... 這是壓碎的葡萄正在發酵. 發酵的時候,體積增加30%以上, 我家原有一個8加侖的發酵桶,顯然不夠大, 我用了家裏所有的大玻璃容器, 大壇子,還是不夠大,最後還是買了一個24加侖的發酵桶, 這下可解決了發酵的大問題.
I measured sugar level before started fermentation. It was 22 degree. Our grapes didn't get high sugar contain this year. Probably because of the weather impact this summer. So, I added a little sugar to booth up the sugar level to ~25 degree. 7 days later, I measured again. It was ~0 degree for sugar level, ~11% alcohol. That told me the fermentation was done. Then we squeezed the juice out and kept them in the warm place for about 4 to 5 weeks. We did first rack and put them in our vegetable storage room, nice and cool. They will be ready to be bottled in May or June.
發酵前測糖度, 大約22 度, 我加了些糖,最後達到了25度. 當糖度降至0,發酵大致結束, 就可以過濾了, 放在溫暖的地方4-5星期,防止氧化, 再過濾(萃取),然後放在溫度低的地方age. 蔬菜儲藏室是最好的地方了. 左圖是過濾(萃取)前, 你可以看到瓶子底下有沉澱, 右圖是過濾(萃取)後, 4到5個月後就可以裝瓶了.
We only made 1 gallon of white wine this year. I ate most of them. They were so good for fresh eating. Normally it said (the book said) 100 lb of grape would make ~5 gallon of wine. Our ~150 lb grapes made ~9 gallon wine. The grapes we had this year were quiet juicy.
白葡萄酒隻做了1加侖, 大多當水果吃了,通常來說(書上說的)100磅的葡萄出5加侖酒. 我家用了150磅左右的葡萄發酵後做成葡萄酒大約9 加侖多一點,今年的葡萄汁比較多.
歡迎朋友指教啊!
秋天是收獲的季節. 我們家的葡萄也一天一天地成熟了. 但是,今年的天氣很不合作, 天氣晾得很快, 秋雨好象來得比以往早. 我真希望我們能多幾天暖和的天氣. Oh well, that's life. Can't have everything.
Grapes are getting mature but still need few more days to get good sugar contents.
葡萄就要成熟了, 不過還要等兩天糖分才會高.
They were really getting there. 這些看顏色很接近了
This type has been sugared up really good. They are ready. 這種已經成熟, 糖分已經達到了
Rain was coming. It left us no choice...... 天氣預報說明天要下雨. 沒辦法, 一定要摘了.
There was no way that we could pick all with limited boxes. Got to find something...所有的盒子都裝滿了, 還剩那麽多沒有摘, 哪裏裝得下, 得想辦法...
See, I had to use this baby. Pretty convenience. It was getting dark and I was tired. My hands were shaking from the grape picking; you can tell the pictures are not too clear.... We picked all before the rain came. That was a good thing.
看, 還得用這個家夥, 黃昏來臨,摘完葡萄,不光腿抖, 手也抖了, 照的片子模糊不清. 當天晚上下雨了, .好在大多數的葡萄都搶在雨前摘了.
Can you image how long it would take to crush all these grapes by hands? No way. Next day, we rent a crusher. $30 some dollar helped me a lot. It took 10 minutes.
能想象得到這麽多葡萄如果用手壓碎要多久嗎? 用腳踩, 有音樂拌奏,跳舞要跳到什麽時候嗎? 花30幾元租個 crusher, 10分鍾解決問題.
Guess what these are: They were crushed grapes and were in the process of fermentation. I had a 8 gallon fermentation bucket. But it was too small. I used big glass jars (see below), big crock, all the big containers I can find in the house. Finally, I bought a 24-galon fermentation container. It made a lot easy for me to manage.
猜猜這是什麽東東... 這是壓碎的葡萄正在發酵. 發酵的時候,體積增加30%以上, 我家原有一個8加侖的發酵桶,顯然不夠大, 我用了家裏所有的大玻璃容器, 大壇子,還是不夠大,最後還是買了一個24加侖的發酵桶, 這下可解決了發酵的大問題.
I measured sugar level before started fermentation. It was 22 degree. Our grapes didn't get high sugar contain this year. Probably because of the weather impact this summer. So, I added a little sugar to booth up the sugar level to ~25 degree. 7 days later, I measured again. It was ~0 degree for sugar level, ~11% alcohol. That told me the fermentation was done. Then we squeezed the juice out and kept them in the warm place for about 4 to 5 weeks. We did first rack and put them in our vegetable storage room, nice and cool. They will be ready to be bottled in May or June.
發酵前測糖度, 大約22 度, 我加了些糖,最後達到了25度. 當糖度降至0,發酵大致結束, 就可以過濾了, 放在溫暖的地方4-5星期,防止氧化, 再過濾(萃取),然後放在溫度低的地方age. 蔬菜儲藏室是最好的地方了. 左圖是過濾(萃取)前, 你可以看到瓶子底下有沉澱, 右圖是過濾(萃取)後, 4到5個月後就可以裝瓶了.
We only made 1 gallon of white wine this year. I ate most of them. They were so good for fresh eating. Normally it said (the book said) 100 lb of grape would make ~5 gallon of wine. Our ~150 lb grapes made ~9 gallon wine. The grapes we had this year were quiet juicy.
白葡萄酒隻做了1加侖, 大多當水果吃了,通常來說(書上說的)100磅的葡萄出5加侖酒. 我家用了150磅左右的葡萄發酵後做成葡萄酒大約9 加侖多一點,今年的葡萄汁比較多.
歡迎朋友指教啊!
謝謝!大概5月份酒會釀好了,到時候我送給你品嚐.還不知道好不好喝.現在喝很好...
新年快樂!
新年快樂！