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Création : Teddy Botrel - Photo : Eric TOURNIER (c)

Day two of our three day and two night exploration of the Sage Creek Wilderness Area in Badlands National Park, South Dakota, USA. This day took us from the wooded section of Deer Haven across the Badlands, to the largest area of protected grasslands in North America. This off trail loop takes you from classic badlands territory to the wooded Deer Haven before joining the Sage Creek Basin which has open grasslands and more badlands scenery.

I cut a cardboard template for the pockets so I'd have something firm to press the seam allowances against. It would be impossible to get these things to match without a template. Most instructions for this sort of thing also advise you to run a row of stitching around the bottom edge to gather the corners, but I didn't bother. I just pressed the corners around the form, willy nilly.

Pettengill Farm Open House, Freeport

Alejandro takes the controls of a helicopter at a local airshow, and things start to happen...

making the folods perfect for presentation

scratched apple ready for the press sitting on the cheesecloth

Wine Pressing 2020 - The Meritage wine must after pressing into a “cake” of dry, hard, leftover grape skins and pulp. As 2020 was a very dry year and more of our 900 lbs of grapes was grape skins and pulp versus juice than normal, pressing was more difficult with more cake. The cake was 4” to 5” higher than normal. Too bad we no longer know any homemade Grappa makers, which is made these leftovers from the pressings. If anyone in Greater Boston wants it next year please let me know versus us composting it.

Collected from a field outside of the Yellowwood State Forest in Brown County, IN.

Using a piece of dowel inserted in the Jacobs chuck, Scott is pressing the frets in to the fret board.

 

Epoxy resin is being used to ensure a good bond. This has the disadvantage that if frets need to be removed in future, the fret board will be damaged and will require to be re-surfaced.

Wine Pressing 2020 – Our Super Tuscan blend wine must of 60% Sangiovese and 40% Cabernet Sauvignon from Lodi, CA grapes. At crush the Super Tuscan blend had a Brix of 25.5, pH of 3.97, and TA of 4.1 g/l. The color and aroma are great.

Bangalore, India, May 2007

Pressing apples to make cider

Metal sculpture at the Oklahoma City Zoo.

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