This weekend I racked the Zinfandel since primary fermentation was pretty much done with, if not completely done. As must ferments what's happening is that yeast is going crazy eating all the sugar and converting it into alcohol. Eventually either the yeast creates too much alcohol for it to continue to survive or it runs out of sugar and starves. Either way the yeast dies off and settles out to the bottom in a layer of gunk called the lees. Racking is when you siphon the wine off of the lees. Gravity is on our side as dead yeast and other remaining gunk in the wine slowly (over a matter of months) settles to the bottom allowing us to siphon off the good wine on top. This process is known as racking. You generally want to rack your wine a number of times (with a number of weeks or even months between rackings) to eliminate as much dead yeast as possible which gives you a better tasting wine.

One thing that was kinda interesting during racking was in the measurements: the sugar % reading and the brix (which are really just different scale readings on the hydrometer) both came out negative. What does that mean? Other than the specific gravity is pretty low, I'm not totally sure really.

Racking measurements (8/31/08):

• Wine: 5 gallons
• Brix: ~ -1.5
• % Sugar: ~ -3.0

So to get the alcohol % you are supposed to subtract the initial sugar % measurement with the measurement after fermentation. So 12 minus -3 equals 15. So the wine should be about 15% alcohol or so. So if I hadn't added that extra sugar to the must at the start to raise the sugar % from 10 to 12 would I have a 13% alcohol wine instead? I'm starting to question the accuracy of my hydrometer, or maybe I should measure by the specific gravity scale and calculate from there? Regardless it was a change of 15% points on the scale so it should be about 15% alcohol which is all I'm trying to measure with the hydrometer anyway, right?

Other things of note:

This wine is my first 'large' (large being relative) batch, and I noticed it was much easier to accept that some wine at the bottom was just unrecoverable from the lees. The fact that I had already filled a 5 gallon jug with wine made it easier to let go, compared to the liter bottles I've been filling so far.

This wine tastes much better than the previous two, which I also racked. The cherry wine is still very sour and I may have to augment it by adding back some sugar to make it drinkable. The milk jug wine is decent/drinkable but nothing spectacular.

Can dead yeast and lees be used as a fertilizer? We will soon find out as I dumped them in the back of the yard/garden/over grown area.

The grapes on the vines in the back are starting to turn purple, but they're not very large at all and there aren't very many of them. I'm guessing I'd be lucky to get 6 ounces of juice total from the whole vine.

I read this article about Ten Myths in America the other day and I thought it was pretty good and very interesting. So I thought I'd post it here and share it with my six readers.

Here are some notable bits:

If women truly did earn 20% less for doing exactly the same job as a man, any non-sexist CEO could thrash his competition by hiring only women, thus saving 20% on employee salaries relative to his competitors. Women entrepreneurs could hire women and out-compete any male-dominated business, but we don't see this happening. Individual cases of discrimination may exist, but it cannot possibly be a universal norm in a profit-driven economy.

if Whites are the reason that Blacks still earn less than Whites in 2008, is it not fair to point out that Whites created a system where immigrants from poor countries like India, China, and VietNam can come to America and do so well that they surpass their White hosts, economically? Fair is fair. If Black poverty is due to Whites, then Asian success is also due to Whites. If this is not acceptable, than the only other explanation is that each group's outcome is primarily due to their own actions, rather than the invisible hand of the white majority.

There's lots more logical discourse on other topics of interest, so check it out.

Yet another article about using the stuff that comes out of our asses to power our daily lives.

We could be generating huge amounts of power from sewage. The process is pretty simple — just ferment sewage to produce a fuel called biogas. Biogas is almost entirely methane, and so is natural gas, so the two are essential interchangeable. The potential to produce biogas is almost entirely overlooked by most countries — except Sweden.

In Sweden, 25% of all energy use is derived from biomass. In Linköping, Sweden’s fifth biggest city, all the buses and garbage trucks run on biogas. The also have a biogas powered train line and some private taxis run on biogas.

I've said before that we should be doing something like this, but no one ever listens to me.

Jerks.

Encouraged by the improving flavors of the Milk Jug wine and the improvised cherry wine, this weekend I finally got around to putting together the large batch of Zinfandel that I had bought a number of weeks ago. I pretty much followed the directions on the cans of concentrate and then added 4 extra cups of sugar when the sugar % measurements came out a little lower than I wanted (ha ha, as if I actually know what I want).

Here are the ingredients I dumped into the fermenter:

• 2 cans of Zinfandel Grape Concentrate (Alexander's brand)
• ~11.5 cans of cold water
• 12 cups of sugar (recipe called for 8)
• 3 tsp yeast nutrient powder
• 2 tsp acid blend powder
• 1 pkg Premium Cuvée yeast

I decided to forgo adding any tannin or doing anything else too far out for this first big batch. I want to get something good and drinkable to start and then I'll start experimenting and producing stuff that sucks.

Initial measurements 8/16/08:

• Must: ~5 gallons
• Brix: 23.0
• % Sugar: 12

I think I have decided to go with my wonderful mother-in-law's idea and call the winery Mute Dog Winery. I suppose I need to get going on designing a logo and some labels for it now.

I saw this billboard truck outside after lunch today and I couldn't not take a photo.

As most of you know we live pretty much right next to the St. Francis Seminary though there's a bit of forest between our house and the seminary grounds proper. Well on the other side of the seminary grounds there is more forest that we had neglected to explore until last night. Now we're regretting waiting so long.

The sign reads: "Seminary Woods Wildlife preserve endorsed by Milwaukee Audubon Society protected by state and federal laws" which is good. Hopefully that means it's unlikely to get turned into condos.

We wandered through the woods on a whim, at first our path led us mostly along the fencing at the back of St. Thomas More High School and the elementary school next to it. After walking a while we started to move further into the woods themselves and came across a creek of sort. Initially it was coming out of a sewer pipe; one of our neighbors who works for MMSD once told us that there are a number of streams and creeks in the area that have been moved underground or routed through sewer ways. As we continued to wander the path grew wider and more maintained, we went across a bridge over the small creek and then we came upon a clearing which held a cemetery.

Apparently the Seminary has a small graveyard out in the woods where it buries it's nuns and priests. Most of the graves were dated in the 19th century. Many of them were very simple markers, though, as you can see, there were a few very ornate stones as well as a big metal crucifix.

Unfortunately we didn't get to linger long in the graveyard, the mosquitoes were running rampant in there, while they had been pretty much non-existent in the forest. We left on a different path than we had entered so as to continue to explore the lovely woods. Just inside the woods from the cemetery clearing was a little grotto with a sitting area and a spot to have a fire, at first I thought it was some sort of Catholic shrine or something but it was just a big fireplace.

The woods were so huge and beautiful and peaceful, it was hard to believe that we were surrounded by city and only a 10 minute drive from downtown Milwaukee. We continued our stroll through the woods and eventually came out onto the Seminary grounds between the convent building and the main building. There were a few fruit trees growing here, some apples and some plums hanging from the branches; not yet ripe. We headed home having thoroughly enjoyed ourselves and with plans to return very soon.

more photos

The week before last Anne's coworker, Chad, gave her a huge bag of cherries from the tree in his backyard. We figured we had two options, either make about 5000 cherry scones or mash it up and try to make wine out of them. Last weekend we mashed up the cherries and deposited them into a makeshift fermentation vessel. Initially the cherry juice by itself was about 5% sugar so I added some extra. Then I dumped in some yeast and stuck a fermentation lock on the top.

Initial measurements (7/26/08):

• Must: 2 litres
• Brix: 23.5
• % Sugar: 12.0

Upon checking it this morning it looks like the primary fermentation has completed. I now need to improvise some way of pressing the wine to separate it from the cherry fruit, seeds, and skins. Cheese cloth will probably work...

Now that it seems I'm doing this in earnest, I need a name of my winery, got any suggestions?

Update: On saturday, Anne and I pressed the wine through a colander lined with cheese cloth. It was a rather messy business and I have to thank Anne for doing most of the really dirty work. We poured the pressed wine into a new container and stuck a ferm lock on top though it's pretty much done fermenting based on the measurements I took:

Press measurements (8/02/08):

• Wine: 1+ litres
• Brix: 1.0
• % Sugar: 0.0

Yesterday was the one year anniversary of Anne and I getting our house. Since then we've been very very busy and we're nowhere close to done. But all in all it's been a good experience and I'm happy with our choice.

Here's the current to-do list:

• put up cement board and tile kitchen backsplash
• replace kitchen light fixture
• finish installing foot board on kitchen cabinets
• replace switches and add light switch in kitchen
• get or make LED under-cabinet lighting
• paint kitchen
• paint woodwork in our bedroom
• replace light in entryway
• install ceiling fan in living room (pray there is electrical in the ceiling cap)
• get or build new vanity for bathroom
• install new sink in bathroom
• install new in-wall faucet in bathroom
• replace light fixture in bathroom
• finish making light fixture for dining room and install it
• paint back and bedroom hallways
• replace lights in back and bedroom hallways

Whew! That's a lot of crap! Though that should pretty much take care of the first floor renovations and we can take a nap afterwards and start saving up lots and lots for creating the second floor space.

I've recently started using google reader to keep up on a lot of blogs I enjoy. I like being notified of new updates to to the sites I read. I also like being able to 'share' posts I like and have them display on the left sidebar of this site. However I have noticed that when I read articles in reader I am less likely to read comment threads or leave comments of my own. I generally love reading comments and leaving them on blogs, but I feel like I do much less of it since I started using an RSS reader. Anyone have a similar experience?

Well as you all may or may not know, the author of this blog has finally reached 3 decades old! You are a great husband, friend, and guy. I hope and pray God gives you many many more decades to spend with me...your nagging wife:)