New lazy 04 kitchen garden

[Adrien (ex-nico239)]

and there in the garden you have to plan weeks, even months, even years in advance, just thinking about it, I feel myself growing old

it is more or less that...

[Diabolorent]

Yes that's it Nico, but anticipate on a few seconds I can do but over a few weeks, months or even years it's not the same
I think it takes training, like motorcycle, but the hardest as said Moindreffor is planning anticipation ... and then it becomes tiring just thinking about it

But I put myself right away, the proof: I did not plan to harvest my grapes this WE but I anticipated by posing Monday of RTT you never know

[Adrien (ex-nico239)]

: Lol:
Yes that's it Nico, but anticipate on a few seconds I can do but over a few weeks, months or even years it's not the same
I think it takes training, like motorcycle, but the hardest as said Moindreffor is planning anticipation ... and then it becomes tiring just thinking about it

But I put myself right away, the proof: I did not plan to harvest my grapes this WE but I anticipated by posing Monday of RTT you never know

it also starts there ...

Good harvest.

On our side it will be agricultural fair ...

[Diabolorent]

Good, mixed results for wine

As for grapes, the grapes are much more numerous than last year but they have suffered.

Still some beautiful clusters in the whole ...

... but we had to sort them by hand before treading them

Only here, the alcoholic fermentation did not start as it should and did not do as it should have: more sugar but no alcohol
Not sweet enough, not enough natural yeasts? I dunno !
The juice was not good at all so I did not bother to press: in the trash!

We have therefore re-harvested (fortunately there are still clusters) but in the meantime we have purchased a crusher.

Much faster and more effective than footing

This time it was put directly in barrels and to be sure of the start of the fermentation, yeast was added. It works for the moment, the bubbling is in progress, we cross our fingers

Then for the pressing we found a small press of occas (mare of the pillowcase and the handles of picks ) we're going to get tonight

Pressoir.jpg (86.11 Kio) Accessed 2729 times

Remains more than the know-how

Otherwise Monday's tomato harvest after a good harvest already on Friday:

+ a crate of cherry tomatoes

[Stef72]

great grape pressing!

I'm very interested in this area, at home we made apple juice, I also brew beer, playful activity and that gives a lot of satisfaction!

hold us to the juice!

[Did67]

Only here, the alcoholic fermentation did not start as it should and did not do as it should have: more sugar but no alcohol
Not sweet enough, not enough natural yeasts? I dunno !
The juice was not good at all so I did not bother to press: in the trash!

It is possible that the drought and the high temperatures did not favor the development of the yeasts, as they blocked the mildew [so far, at home, whether in the tunnel or outside, the tomatoes are not / little affected - I think "dried leaves" are not necessarily mildew].

It is also possible that your grape, too sweet, has blocked the fermentation. I do not know from what sugar content, natural fermentation becomes difficult.

View: https://www.vignevin-sudouest.com/publi ... olique.php

I think - but I'm not competent es-wines - that you would have had interest to harvest earlier, to have a little acid ...

[Moindreffor]

Only here, the alcoholic fermentation did not start as it should and did not do as it should have: more sugar but no alcohol
Not sweet enough, not enough natural yeasts? I dunno !
The juice was not good at all so I did not bother to press: in the trash!

It is possible that the drought and the high temperatures did not favor the development of the yeasts, as they blocked the mildew [so far, at home, whether in the tunnel or outside, the tomatoes are not / little affected - I think "dried leaves" are not necessarily mildew].

It is also possible that your grape, too sweet, has blocked the fermentation. I do not know from what sugar content, natural fermentation becomes difficult.

View: https://www.vignevin-sudouest.com/publi ... olique.php

I think - but I'm not competent es-wines - that you would have had interest to harvest earlier, to have a little acid ...

yes the harvest is always triggered according to the sugar level
and so you should have kept your grape juice and let it rot, there would not have been a winemaking but an alcoholic fermentation and you could have made grape marc, distilling this alcohol as it is done by letting macerate fallen apples , plums and other fruits, a pity to have thrown

[to be chafoin]

It is possible that the drought and the high temperatures did not favor the development of the yeasts, as they blocked the mildew [so far, at home, whether in the tunnel or outside, the tomatoes are not / little affected - I think "dried leaves" are not necessarily mildew].

Same thing here, it's really not a year in Mildiou.

[Did67]

We can already provide videos on Youtube "demonstrating" that such perlimpinpin powder, such esoteric, quantum or biodynamic practice or whatever works!

In the absence of witnesses ("controls"), everything works. This year.

I still have 3 videos to edit, but I have to film a fourth, before being taken speed by this wave!

[Adrien (ex-nico239)]

I can always inquire with my daughter ... she worked until recently at the Littorale ...

http://www.lalittorale.fr/