[Growwine] Winery fire in Quebec

[sebastien mailloux]

Really sad news for such a young newly build winery.

http://lcn.canoe.ca/lcn/infos/regional/archives/2007/11/20071115-094928.html

Séb


>From: "CanadaVintage" <canadavintage at hotmail.com>
>Reply-To: growwine at littlefatwino.com
>To: <growwine at littlefatwino.com>
>Subject: [Growwine] Winery fire in Quebec
>Date: Thu, 15 Nov 2007 10:24:11 -0800
>
>Hello,
>
>We have just been informed that the winery Riviere du Chene, in St. 
>Eustache Quebec was completely lost last night in a fire.
>I do not have any further details.
>
>Anthony Carone
>
>www.caronewines.com
>
>
>   ----- Original Message -----
>   From: Larry Paterson
>   To: Growwine List
>   Sent: Tuesday, November 13, 2007 7:40 AM
>   Subject: [Growwine] Encapsulated yeast
>
>
>   Hi everyone:
>
>   I've been using encapsulated yeast (from Scott Labs, see  
>http://www.scottlab.com/products/fermentation/yeast.asp#encapsulated
>
>   they've loaded a better users guide at  
>http://www.scottlab.com/products/fermentation/documents/UsersguideforProElif.pdf
>
>   I've been using some of the leftovers from last year (which seem to have 
>survived well in my fridge) to do some unique fermentations.  I started by 
>putting the probably 30 grams of ProElif DV 10 into the four litres plus of 
>really nice ripe Vidal from the end of my house in Peterborough.  When this 
>was down to a nice residual sugar (around 4 per cent sugar right now, may 
>take it a bit farther yet) I ran the wine through a new coffee filter, 
>trapping the encapsulated yeast easily.
>
>   This yeast, which was somewhat larger than it started, was then added to 
>four litres of apple juice, and quickly fermented this dry.  At this point, 
>I took the yeast and added it into two litres of reverse-osmosis water.  
>Also, I put in 12 grams of tartaric acid, and 400 grams of sugar, and about 
>1.5 grams of fermaid.  This made it 20% sugar, with 6 grams per litre of 
>acidity, and an incredible pH of about 2.3.  This too fermented quickly and 
>the now-much-larger yeast beads are fermenting another four litres of 
>water, without benefit of yeast nutrient this time.
>
>   http://littlefatwino.com/temporary1.jpg
>
>   http://littlefatwino.com/temporary2.jpg
>
>   http://littlefatwino.com/temporary3.jpg
>
>   The process is much like a sixties lava lamp, with beads rising and 
>falling all over the carboy.  Amazing to watch.  Can't wait to explore uses 
>for this water wine.  Can't imagine anything further happening when it is 
>just reverse-osmosis water, a bit of acid and some alcohol.  May be perfect 
>general-purpose topup wine!  (and how about running this through the coffee 
>maker to serve to overnight wino guests who may have had a slight excess)
>
>   comments?
>
>   Lardy
>
>   Larry Paterson, lfw, rd, adcc
>   (Little Fat Wino, Roving Drunk, Alcohol Distribution Channels Critic)
>
>   http://www.littlefatwino.com/
>
>
>
>
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