Bottling Day

Not Earth Day, not Oceans Day but Bottling Day. Today was the day we finally managed to bottle our wines from 2021. We had intended to bottle after six months but life and death both got in the way. 

The red has a beautiful colour and nose. A bit sharp on the tongue but not undrinkable. Let's hope it ages well from here on. 

The white has an interesting colour, sort of rose, and nose as well, but to me it tasted more like a dessert wine. Alex just thought it had a strange flavour. We only have 2.5 bottles of it so no great loss, but it's back to the drawing board. I think it is time to take a course in winemaking now that I know what questions to ask. 

The Brix reading was 14 for the white and 15 for the red.  That would make the alcohol content 2.8% for the white and 3% for the red if I am calculating it correctly. It's hard to remember how to do something when you only do it once per year. 

The specific gravity was 1.010 for the white and 1.020 for the red. Not nearly enough and the hygrometer indicated it was the finishing SG for beer in both cases! Oh my. I hope it does not spoil with too low an alcohol content. How did we get it right the first time? 

We got 18 bottles of red plus one for the remainder with dregs to settle out. It was six bottles plus a little extra for each of the three demijohns of red. 

Naturally, we made a mess in the pantry as I was doing the filling while Alex was watching the volume in the demijohns. At least now we have room in the pantry again. Next year, we should have a shed in which to work and store our winemaking equipment. That will make it more reasonable. 

Divico - a new hardy red grape variety

Divico - the Swiss cross of Gamaret and Bronner © Dr Joachim Schmid/Agroscope/Plant Grape

Our nephew alerted us to a National Geographic article about a newly engineered grape varietal called Divico. It was created in Switzerland to be a cold-resistant and disease-free vine.  Divico was named after the leader of a Celtic or Gallic tribe who led his people into battle against Julius Caesar – and now it is the name of the latest grape variety to emerge from the laboratory. So it seems logical to investigate this grape for adaptation potential in our environs. 

Divico is a red grape variety created in 1996 at the Agroscope Research Centre in Pully (in the Lavaux wine region of the canton of Vaud, Switzerland). It was further developed in a Swiss government-sponsored laboratory and released in 2013. Formerly known as IRAC 2091, Divico is a cross of two other obscure hybrids: Gamaret and Bronner. Gamaret, itself a Swiss cross of Gamay and Reichensteiner, is “valued for its early ripening and resistance to rot”. The white Bronner has good resistance to both mildews and botrytis but results in a rather 'neutral' wine. Divico has an upright habit and is easy to train. 

The resultant Divico is said to produce a deep-coloured red wine with good aromatics and a prominent tannin profile. It buds early, flowers in early June (avoiding frost damage) and ripens late. The variety has disease resistance to downy mildew (Plasmopara viticola), powdery mildew (Erysiphe necator) and grey rot (Botrytis cinerea). It is an average cropper, so it doesn't require thinning. It only became available commercially from wine nurseries in 2015 and is planted mostly in Switzerland. 

The hope is that Divico will eliminate the need for any pesticides. That feeds right into the organic and sustainable wine movements. Divona, a new white variety, has similar resistance properties. Divona was introduced to the world in October of 2018. 

I had not realised that very little red wine is produced in the UK -- only 5% of the total is red. (I'm really glad we didn't plant more Rondo). In fact, 70% of their wine production is sparkling whites. They've tested Pinot Noir but wines made in England from Pinot grapes lack colour and depth. 

A consortium of six UK vintners has been sponsoring trials by a horticultural research organisation called NIAB EMR. They've planted the first research vineyard at East Malling headed up by Dr. Julien Lecourt (julien.lecourt@emr.ac.uk). They have secured funding to establish a Wine Innovation Centre. They have also established a research winery and among the first wines to be produced was Divico with which they'd been working for three years. So in 2019, year 3, they got their first decent harvest. Not bad. 

It's too early to start planting Divico grapes. Some vintners have produced reasonably good wines from them, but others seem to have fallen short. Perhaps as one wine critic has speculated, it will take some time and we should let the wine age before testing it. 

Sources of Divico:

• https://www.winegrowers.info/vines/home.htm 
• https://www.victoriananursery.co.uk/Grape-Vine-Divico/ 

Brrrrr, the big chill has arrived

Sunset today - so early. This was at 4:17.

Until today, November has been exceedingly mild. The mean temperature was 10.3 degrees for the month through the 20th, which is more than a degree warmer than last year. Last year at 9.1C was 2 degrees warmer than 2019 and a degree warmer than the prior two years (8.3C). Lots of flowers have been blooming right through the month, including amazing roses. Bees have been flying right through to this morning. Alex put up a lovely gate to the Apiary and made a cute sign for it.

This afternoon, it turned bitterly cold. We are to have about a week of arctic chill and Friday we will have a gale. They are saying that it may drop below zero at night but as there is no precipitation in the forecast until Wednesday at the earliest, there is little likelihood of snow. We will have little cloud cover so we may yet get frost. That would be welcome as it might kill off some of the pests and coax everything into dormancy. 

It was a beautiful Autumn, with lots of colour. Most of the leaves have now dropped, the donkeys are in the barn, and the sunrises and sunsets have been spectacular. But we did not get to see the lunar eclipse as there was too much cloud cover. We even had enough leaves remaining that we had to rake them today. 

The wine is doing well; the bubbling has slowed down. Time to rack the white in particular. The yeast has settled nicely at the bottom of the demijohn. The red is taking longer to settle but it has more volume.

The mushroom kits have stopped producing so I put one out by the alder trees above the 'Avenue' and the oyster mushrooms I put out by the beech tree in the opposite corner. Hopefully, there are enough spores left to populate edible mushrooms in our 'forest'. 

Beautiful Autumn colour this year. 

The leaves didn't get blown off or burnt.

Vineyard today.

Polytunnel goodies.

Roses still blooming

Mushrooms in the fallen leaves

Cosmos finally bloomed - in November

Poppy this morning

Hesperantha or Schizostylis - not sure which.

Sunrise Sunset Times of Newport, Co. Mayo, Ireland

Location: Ireland > Co. Mayo > Carrowbeg (Fergus) >

Timezone:

Europe/Dublin

Current Time:

2021-11-21 16:57:56

Longitude:

-9.5463685

Latitude:

53.8852758

Sunrise Today:

08:19:00 AM

Sunset Today:

04:29:50 PM

Daylength Today:

8h 10m 50s

Sunrise Tomorrow:

08:20:44 AM

Sunset Tomorrow:

04:28:38 PM

Daylength Tomorrow:

8h 7m 54s

The new gate to the apiary path

Mashing the grapes

After destemming, which took many hours, we tried various ways to mash the grapes. I started with the stainless steel Moulin on the white grapes. It was hard work. 

We tried the potato masher but that didn't work very well at all. Alex tried the potato ricer but that was too hard and didn't really work. Then Alex found the insert with bigger holes for the Moulin and that worked pretty well for mashing the 16L of red grapes. It didn't take him that long but I would not have been strong enough to get through that volume. Even with the small quantity, my arms and back are quite sore today. It was quite awkward. 

We measured the specific gravity which read exactly 1.060 on the hygrometer. With that reading, we should be adding some sugar. But we didn't last year and our fermentation went well. 

We decided not to use Campden (sodium metabisulphite) tablets so we were able to proceed to adding yeast and beginning the fermentation. Alex has a strong dislike of sulphites, which Campden tablets release. You do that to kill bacteria that can ruin your wine. But then you have to wait 24 hours to add yeast or the yeast will die. 

So this year, I dissolved one tablespoon of caster sugar in warm water, then let it cool. I added three teaspoons of yeast and covered the jar. That was for the red wine. I did the same with just 1 teaspoon of yeast for the white wine. After about half an hour, with the yeast almost bubbling out of the cup, Alex mixed the yeast into the must. Now we wait 6 days for the primary fermentation. Each day, we stir the must to ensure that the grapes, which float to the top, stay immersed in the must. 

The crusher/destemmer we are looking at is the SS model made in Italy by Polsinelli. We'll order it in the Spring so we allow enough time for delivery. 

In Sonoma, vintners are testing a new method of destemming and juicing on-site in the vineyard. We aint there yet. 

I just ordered a dessert grape called Vanessa for the polytunnel. It's a most unusual colour and almost seedless. 

D-Day for Harvest

17 Sep 2021, grape harvest

Yesterday was harvest day. We celebrated Alex's mom's 88th birthday in the morning, then got to work in the vineyard in the afternoon. It took several hours of persistent snipping but we ended up with a laundry basket plus a tote basket full of red Rondo grapes and half a laundry basket full of white Solaris. That's far more than last year. 

There was very little indication of disease and almost no mould. The Solaris leaves are already turning yellow and dropping. The Rondo are still green. Many of the 4-year-old Solaris had at least one bunch of grapes and a few had multiple bunches of very sweet and tasty nuggets.

There was no indication of any grapes on the newest vines (Pinot Noir and Albarino) but there is one bunch on a Chardonnay vine that is not yet ready to sample. 

I sterilised the equipment when we finished picking. We then started de-stemming on the porch until a cold wind came and forced us indoors. It will take another day to destem the red grapes, but I managed to finish the white grapes last night. We even got a harvest moon rising in the evening. 

Now for the winemaking. 

Lovely bunch

Lazy helper

Some were not ready and will be picked later

Heavy load

Juicy little morsels

Filled the RTV

Not a bad harvest

Hanging CDs helped with the birds

Destemming is hard work