Brewery Tap Rooms
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Behind the scenes, a winery is, firstly, a factory. This was taken at the excellent Cantina Terlano / Kellerai Terlan. Terlano, Alto Adige, Italy.
It's been a mixed experience. The great thing is, it was not difficult to make it reduce and it worked. The disappointing - it didn't work well enough. The silk scarf above was dipped over ten times (lost count), once a day and then oxidized overnight. It looked much darker but a LOT of the blue washed out.
I had the same problem with thiox/caustic soda vat (it looked in perfect order but all colour washed out). Wondering if it could be our water... I was so determined to make it work one way or another but am beginning to give up on indigo... (*sigh*)
Another thing: it is not a very clear blue. Could the madder have influenced the colour?
Maybe I'll revive the vat later and dye some wool and cotton. (Just for he record: the cotton bag in this photo is still wet, it dried lighter.)
Previous vat diary entries are here:
setting up, day 1, day 5, day 10, day 12, day 16 and 17, day 19, day 22
Around 0830 this morning I hit this wall of frustration at the office, being that it was still pretty early in the day and I had a long way to go until quitting time I figured it was a good excuse to take a quick walk and grab a coffee.
Stopped at the same place I ended up yesterday and lucked out with a couple chickadees snacking on the berries.
Two days in a row I manage bird shots with minimal searching... must be spring! And I'm not going to complain about that.
I eventually left the birds, grabbed a coffee and went back to the office. The wall of frustration grew taller but it was nice to know that I had a photo done for the day.
One more work day this week... I can do it!
Hope everyone has had a good day.
Click "L" for a larger view.
Today was about learning a bit of Wine making and the fermentation process. We decided to spend the morning in one of the vineyards in l'Empordà called "la Vinyeta", a really young and innovative place where the different kind of wines are really nice and sweet. We did some tour over the vineyards and then a taste of the actual products. Overall a great experience. I managed to get one of the pictures that I always wanted with the barrels. These barrels are made of a special wood (oak) brought from other countries to leave the wine rest for a while.
Thank you all for your appreciation.
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One of the first steps in the production of bourbon, one of Kentucky's proudest products, is fermentation. Here you see the fermenting mash bubbling as it releases gases.
I visited Woodford Reserve Distillery with my brother in 2016 as we took in part of Kentucky's Bourbon Trail.
Distilling began on the site of the current day distillery in 1812. Although the site has not been continuously operational as a distillery since, the main structure, built in 1838, stands as one of the oldest distilleries in Kentucky. It is listed on the National Register of Historic Places, and is designated as a National Historic Landmark for its well-preserved distillery architecture and its role in the development of the bourbon industry. (Source: Wikipedia.)
with winter sunset light
The ends are concave with these frame-like structures to re-enforce.
They make rather nice shelves!
DelBuono's, an Italian bread bakery in Haddon Heights, NJ USA. The barrels on the bakery roof tell us "Bread, like wine, requires natural fermentation.
DC Brau Brewing Co., Washington, DC.
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Sauerkraut on the way! Real probiotics! Surprisingly easy to do. Sandor Katz is an excellent resource. He has a book - "Wild Fermentation" and many videos on YouTube.
Als großer Freund des heimischen Sauerkrauts wollte ich es endlich einmal selbst herstellen. Bei der Suche nach einer Anleitung wie dies zu bewerkstelligen sei, bin ich auf das großartige Buch "Milchsauer eingelegt" von Claudia Lorenz - Ladener gestoßen. Sie erklärt darin, wie es gelingt, heimisches Gemüse durch Fermentierung zu konservieren.
Hier habe ich nun zwei Rettiche fein geraspelt, gestampft und mit Salz vermengt. Das Ganze habe ich dann in ein Einmachglas gegeben und mit Wasser aufgefüllt (damit keine Luft an den Rettich kommt). Eine kleine Plastiktüte mit Wasser befüllt dient als Gewicht, damit der Rettich unter Wasser bleibt. Fest verschlossen gärt es jetzt eine Tage bevor ich den Rettich kühl und dunkel im Keller lagere.
Milchsäure - Bakterien verrichten hier ihren wertvollen Dienst, verhindern, dass es fault und - wenn alles klappt - habe ich im Winter Vitamin C aus eigener Herstellung.