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Anyone Catch This

Anyone Catch This
Observe design. Learn design. Make design. Catch it?


Slow Times…
2008-04-02 19:26:00
I appreciate all of those who have contacted me over the past 2 months. It proves to me that there are some loyal visitors out there. Although even if no one was reading my posts I would still continue to do this on my own for just the personal enjoyment. Anyways… Things have been quite busy for me in the last few weeks. My family and I are in the middle of moving to a new location. Needless to say it has been hard for me to make any updates to the site recently. I do promise when the move is complete this site will be in full force again. Until then… have a few drinks and enjoy some good conversation. I look forward to getting back to this in the not too distant future. Thank you again for your patience. Salute! Chindun!
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Weekend Wine Word - Pinot Noir
2008-03-14 13:19:00
Pinot noir – pronounced ‘pi-no-nwar’ is a red wine grape variety. Also refering to wines produced predominantly from pinot noir grapes. The leaves of Pinot noir are usually smaller than those of Cabernet Sauvignon, although larger than those of Syrah. The name is derived from the French words for "pine" and "black" alluding to the varietals’ tightly clustered dark purple pine cone shaped bunches of fruit. Pinot noir tends to produce narrow trunks and branches. In the vineyard it is sensitive to light exposure, soil types, pruning techniques and yield levels. Its thin skin makes it highly vulnerable to bunch rot and other diseases. The vines themselves are prone to downy mildew, leaf roll, and fanleaf. These complications have given the grape the reputation of being difficult to grow. In the winery it is sensitive to fermentation methods and yeast strains. "minx of a vine" - Jancis Robinson "God made cabernet sauvignon whereas the...
More About: Wine , Word , Pinot Noir , Weekend , Noir
Pittsburgh Wine Festival - Vintage 2008
2008-03-12 17:28:00
It’s coming. The 2008 Pittsburgh Wine Festival . This isn’t about wine making, but if you are a wine lover then this is a great event to attend. Wineries from around the world gather here to share their latest wines and most prized vintages. The featured guest at this year’s event will be Chef Lidia Bastianich. She will be at several different events during this festival and I am certain she will bring some good food tips along the way. Here is an excerpt form the Festival’s Site: This year’s VIP and Grand Tasting on Thursday, May 8 will be held at the beautiful Heinz Field East and West Club Lounges on Pittsburgh’s North Shore. Over 100 of the finest wineries in the world will be in attendance at this event, pouring 300+ varieties of their most notable wines. In addition, a silent auction will feature incomparable wines to benefit the University of Pittsburgh Cancer Institute… To read more about this spectacular event visit the site here.
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Basic Wine Making Workshop in Piketon, OH
2008-03-12 17:03:00
I seen the following post on Pal-Item. Though I would share for anyone who might be in the Piketon Ohio area. Gathering like this are a great place to meet new individuals that carry the same interests. Wish I could make it though. If you do happen to go, leave a comment about your experiences. Here is the post. The increasing interest in home wine making will get a boost at an Ohio State Extension workshop on grape production and wine making The workshop is from 6-8 p.m. March 20 at OSU South Centers at Piketon. Cost is $5. Participants will learn about fermentation, monitoring pH and acid in homemade wine and information on growing wine grapes in the backyard. For more information or to register, call Julie Strawser at (740) 289-2071, ext. 223
More About: Wine , Workshop , Basic
Wine Production Basics
2008-03-10 15:58:00
Although this does not cover every detail of the wine making process. It gives you a general idea of how wine is made and what each step is. Most wines follow this basic process with some changes here and there depending on the wine makers taste and/or secrets. Harvest - The grapes are harvested when they are mature, typically determined by flavor and sugar content. Stemmer/Crusher - This device removes the stems from the grapes, and crushes them so that they are exposed to the yeast for fermenting. Also by crushing the grapes you expose the skins, which help richen the color of the wine. Remove Free Run - The best quality wine is made just from the juice portion of the must. It is removed and the remaining must (at this point called pomace) is sent to the press. Press - This squeezes the remaining juice out of the pomace. Fermentation - Yeast convert the sugar in the juice into alcohol. carbon dioxide and heat are by products of this reaction. Pumping Over - A process of pumping j...
More About: Wine , Production , Basics
Weekend Wine Word - Fermentation
2008-03-10 04:24:00
The process of fermentation in wine is the catalyst function that turns grape juice into wine. During fermentation yeast interact with sugars in the juice to create ethanol, commonly known as ethyl alcohol, and carbon dioxide (as a by-product). In winemaking the temperature and speed of fermentation is an important consideration as well as the levels of oxygen present in the must at the start of the fermentation. The risk of stuck fermentation and the development of several wine faults can also occur during this stage which can last anywhere from 5 to 14 days for primary fermentation and potentially another 5 to 10 days for a secondary fermentation. Fermentation may be done in stainless steel tanks, which is common with many white wines like Riesling, in an open wooden vat, inside a wine barrel and inside the wine bottle itself like in the production of many sparkling wines. For a nice write up on Fermentation read this article on Wikipedia. It is packed with information on ferme...
More About: Wine , Word , Weekend
Basic Set of Wine Making Tools
2008-03-07 01:57:00
All wine makers require a basic set of wine making equipment. Fortunately, if you are new to this art, the list of items is small. To craft a small 6-gallon batch, you will want to have these essentials: 5-foot siphon tube 7.5-gallon glass fermenter 6-gallon glass carboy Airlock Bottle filler with a shut off valve Corker and corks Drilled rubber stoppers to fit the fermenter, airlock, and carboy Hydrometer Long handled bottlebrush No-rinse sanitizer Racking tube with anti-sediment tip Wine bottles for six gallons of wine Glass is always preferred over plastic jugs because plastics can retain the color and flavor of the last batch of wine you have prepared. Some wine makers prefer rubber corks to real corks because they are easy to clean and will not fall apart in your batch of wine. But for authenticity, and that nostalgic feeling I am fond of real corks! There are some other items you may wish to have on hand, but these are not needed for the first run. A hydrometer can meas...
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Living Motion of Vines
2008-03-04 20:50:00
Browsing around last night, I came across a fascinating video on the twining motion of vines. The plant shown in the video is a morning glory, although I still believe that young grape vines perform much the same way in order to find a suitable support on which to mature. Soon after germination, the young plant begins an apparent tracking motion in which the shoot tip rotates counter clockwise, in a nutational movement. The word "nutation" is defined as follows: nu-ta-tion n. Botany. A slight curving or circular movement in a stem, as of a twining plant, caused by irregular growth rates of different parts. If the shoot comes in contact with a support of a desired shape, the rubbing stimulates a thigmotropic response. This, in turn, causes the shoot to begin wrapping around the newfound support. Vines characteristically show the most extreme nutational movements. This video was made up of stills taken with a digital camera at 10-minute intervals. Please let ...
More About: Living , Motion
Which Yeast?
2008-03-03 14:45:00
Yeast TLC Yeast are the tiny micro-organisms that do all the hard work in winemaking. They may not be racking the wine and doing all the hard physical labor, but their role is crucial to the production of wine. It is interesting to note that in a fluid ounce of vigorously fermenting must, there are approximately 6 billion yeasts. Keeping all these yeasts "happy" is one of the main tasks of a winemaker. Yeast can survive in a range of temperatures, but like us, they don’t like unnatural fluctuations or extremes. They like to have plenty to eat (sugar), and they develop much more actively if you treat them to some nutritious food (yeast nutrient). Yeast also prefers a slightly acidic environment and has a need for some oxygen. How to Use Yeast When you get home from the shop with your yeast, it is fairly simple to use. It is perfectly reasonable just to add a teaspoon of dried yeast into the must. However, to give the yeast a decent start in life, it is considered spo...
Weekend Wine Word - Brix
2008-02-29 17:52:00
Brix (symbol °Bx) is a measurement scale of the mass ratio of dissolved sucrose to water in a liquid. Because Brix is related to the concentration of dissolved solids in a solution (primarily sucrose), as a result it is related to the specific gravity of the liquid. Because the specific gravity of sucrose solutions is well known, it can also be measured by refractometers (most are calibrated for Sucrose). Modern Brix meters are digital refractometers that discover that “magical” Brix value, based on refractive index. These meters are usually portable and extremely simple to use. More and more often, Brix is measured to determine ideal harvesting times of fruit and vegetables. This ensures that the product arrives to the consumers in a perfect state, or are ideal for subsequent processing steps, such as wine making. Each degree Brix is equivalent to 1 gram of sugar per 100 grams of grape juice. In regards to wine production, a reading of 20 to 25 deg. Brix is the most favor...
More About: Wine , Word , Weekend , Brix
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