[Growwine] Winery fire in Quebec

[CanadaVintage]

Everything was destroyed.

----- Original Message -----
From: "Gerth Hansson" <gt.hansson at gmail.com>
To: <growwine at littlefatwino.com>
Sent: Friday, November 16, 2007 5:58 AM
Subject: Re: [Growwine] Winery fire in Quebec


> 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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> >
> >
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> >
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