[Growwine] Winery fire in Quebec

[Gerth Hansson]

That is terrible!!!

They  built a new winery or at least enlarged it not too long ago...

I know they also built a cave ...hopefully their wine inventory was saved there.

/gth



On 11/15/07, CanadaVintage <canadavintage at hotmail.com> wrote:
>
>
> 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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