Yup, Doin it! I know these things, but sometimes my brain is on holiday.
What R you doing today?
- Thread starter Tom
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Ah, finally, FOOTBALL! One game on Thursday is nice, but a bunch on Saturday and Sunday, priceless!
Its shed season... I was going to buy one, but I am only about 12 hours into it, and the cost over materials was another 4500 bucks.. I'm either too enthusiastic, or too cheap. 
Winning either way.
Should have the door in and the roof tin on tomorrow.
Winning either way.
Should have the door in and the roof tin on tomorrow.
Boatboy24
No longer a newbie, but still clueless.
That'll be a nice space. Are you going to put rain gutters on it? I have visions of runoff going right into your wood pile.
Heat pumps are my new favorite thing. This is by far my best retro fit decision. 1 2.5 inch hole in the wall for each unit was the 'hard part'.
There were no outdoor units available for the furnace during covid when we did the house. I am so VERY glad. The furnace is LOUD. I put three units in the coldest corners where we struggle with wood heat alone. If it is really cold in the winter I can just turn the fan on and cycle the warm air into all of the areas where before I had floor fans, or ran the furnace to exchange the air.
These things are DEAD quiet. 23 db on low, 40 something on turbo which I only used once to see max volume. You literally can't hear them under normal use. The outside unit is also very quiet. It ramps up every 30 minutes or so to where you can hear it, but only for a minute or two.
And the best part... Portable ones are cheap, so are window units, but 1500 watts compared to 156 watts and dead quiet? Everything is a win with these things. They also have an air purifier mode which is nice, and dry for humid days. The other day we had another couple days of forest fire smoke and the house was fresh, cool, and clean.
The brand I got is Senville because they are very do it yourself friendly. I paid $4500 for three indoor and 2 outdoor units. 36,000 btu total, and I paid $500 for the HVAC guy to connect, vacuum test, and charge the lines and I did the rest myself. $5000 CAD is $3700 USD. I didn't buy them for heat, but it is not nearly as efficient. I have seen it as high as 3500 watts on heat, and the other day I was at 800 watts taking the chill off while the wood stove heated up. I just wanted to see what they would do.
I got free shipping, not sure what that would cost to the US, but I can't say enough good about these. The only bad thing I can come up with is I haven't been able to connect wifi, which I neither need or am worried about, but I tried with the Senville app and you can use Alexa as well which I have not tried.
I intend to build a cover for it to make it cleaner looking. I might paint the channel on the house, but honestly I don't care what the outside looks like. I am just happy to have them!
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Undecided. I am going to put a shed roof between it and the shed to park the mower so the shed won't reek of gas and rotting grass. That will tackle the rain, just not sure if I want to collect off it or not. The plan is for some collection off the shop roof which is huge.
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Boatboy24
No longer a newbie, but still clueless.
Not a thing in short busts, but I'm going to kick overflow wine bottles and such in there too, so a sense of cleanliness will be appreciated when I go to collect them.What's wrong with the smell of gas and rotting grass?
@ibglowin I should also add that I have been led to believe that there are only 3 mini split manufacturers in the world and every other company will just change up outer profiles and slap their names on them. The senville remote and function is the same as the Panasonic unit I had in my hotel in Nova Scotia. I don't think there is much worry of picking any brand over the other, other than with Senville I would have voided my warranty if I charged the lines myself.
Welcome to WMT Sarah. There are a lot of good people here and lots of free fermentation advice.
I see you have replied to a couple of old threads/posts. I would suggest starting a new thread in Mew Member Introductions and let us know what you’re fermenting or if you are new to the hobby.
1. hand destemming organic homegrown Marechal Foch SG 1.094 in perfect condition (no wasps, no birds, no rain, no mildew, no botrytis) to ferment punched down and un-crushed with RC212-71B yeast blend.
2. Pressing organic homegrown Regent (started at SG 1.086) from a RC212-71B ferment at ~SG 1.000.
3. Racking 1st run Sheridan Vineyard Chardonnay at SG 1.093 juice off of its sediment to seed 3 different ways a) 71B b) V-13 and C) D-47 yeast starters on apple juice.
4. Taking Chardonnay sediment from 3. and using it to flood Chardonnay skins from 1st run pressing with pectic enzyme plus sulphited homegrown Madeleine Angevine juice and sediment at SG 1.076 plus homegrown Reichensteiner sediment.
5. Seed 1st run Reichensteiner SG 1.089 with V-13 yeast starter.
6. Monday - press 2nd run Chardonny-Reichensteiner-Madeleine Angevine as - "Chardonette Angevine" as the grape part of 2023 Apple Chardonette Angevine or 2023 Cyser Pyment to ferment 3 different ways (same profile as 1st run Chardonnay).
2. Pressing organic homegrown Regent (started at SG 1.086) from a RC212-71B ferment at ~SG 1.000.
3. Racking 1st run Sheridan Vineyard Chardonnay at SG 1.093 juice off of its sediment to seed 3 different ways a) 71B b) V-13 and C) D-47 yeast starters on apple juice.
4. Taking Chardonnay sediment from 3. and using it to flood Chardonnay skins from 1st run pressing with pectic enzyme plus sulphited homegrown Madeleine Angevine juice and sediment at SG 1.076 plus homegrown Reichensteiner sediment.
5. Seed 1st run Reichensteiner SG 1.089 with V-13 yeast starter.
6. Monday - press 2nd run Chardonny-Reichensteiner-Madeleine Angevine as - "Chardonette Angevine" as the grape part of 2023 Apple Chardonette Angevine or 2023 Cyser Pyment to ferment 3 different ways (same profile as 1st run Chardonnay).
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Yesterday Mrs. WM81 and I visited 2 wineries in the Boone, NC area. We paid for an extensive tour at Linville Falls Winery, where the assistant winemaker (granddaughter of the winemaker) escorted us around the vineyards and explained how the operation functions. She and I got into enough details that Mrs. WM81 had to be resuscitated (pH and brix and stuff will bore non-winemakers to death!), but Mrs. WM81 recovered fine.
Their champagne, Riesling, and Cabernet Sauvignon are very good. I recommend a visit.
They had live music starting and there was a good crowd, but we had other things to do and passed it.
Noirette
Later in the afternoon we stopped at Grandfather Winery, which had a huge crowd for live music.
Mrs. WM81 liked the sparkling rose she tried. I got a flight of 4 reds. Overall, the reds are ok. However, the venue is definitely a party place. If we didn't have other things on our agenda, we'd have stayed for the music and had another glass.
Their champagne, Riesling, and Cabernet Sauvignon are very good. I recommend a visit.
They had live music starting and there was a good crowd, but we had other things to do and passed it.
Noirette
Later in the afternoon we stopped at Grandfather Winery, which had a huge crowd for live music.
Mrs. WM81 liked the sparkling rose she tried. I got a flight of 4 reds. Overall, the reds are ok. However, the venue is definitely a party place. If we didn't have other things on our agenda, we'd have stayed for the music and had another glass.
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Hokapsig
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bottled 5 + cases of Lemon, filtering 25 gal of Marquis, filtering the last of the Cinnamon Pear and Chocolate Elderberry and the Noiret. Starting another 50 gal of Lemon, Need to bottle 6 cases of Port. And all this and more will be gone by Saturday evening. Sunday morning, we start again.....
Bottled about 100 bottles of Marquette that spent the last year in Hungarian oak barrels. Also racked this years wine into the barrels after I rinsed them out. All told this year’s crop yielded about 44 gallons. This years wine tastes very good already. MLF is underway and everything is done for now. After I get back from vacation I’ll rack again and add so2. I must say the wine that spent a year in barrel has very little oak flavor and very little tannin, I’m pretty disappointed. I’m going to add oak cubes to the barrels this batch.
Yowsa... 300 lbs of potatoes this year. 6 crates. We usually get 4, but last year the harvest was terrible so we doubled our efforts.
Needed to rehydrate our skin after a long hot dry Summer in NM so headed out to the PNW and Seattle to visit friends and family for a few days. Getting the Full Monti treatment (rain) for sure! Wasn't too bad yesterday and we were able to go out to Sunday Brunch in Kirkland which was yummy and then head over to Woodinville for an afternoon of wine tasting and some football!
Dang, "these wines are all so good" .......... LOL
Dang, "these wines are all so good" .......... LOL
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Manual destemming operation:
manual seed removal:
manual seed removal:
Mixed some Steuben and DeChaunac, back-sweetened a smidge and will bottle some varietals and mixes of both to see how they do down the road. Headed to the finger lakes for our 30th anniversary where we were engaged. Looking forward to some great winery tours~
I crushed this wine, White Salmon Pinot Noir, on September 15. Batch #1 is sitting at -1.3 and batch #2 is at -0.90 Brix. The Tempranillo still has a full cap and was crushed six days later. I'm going to press the PN tomorrow. Tempranillo is estimated for Sunday this weekend. The Malbec (seven days after Pinot) is nowhere close...
I racked 3 different ferments (V13, 71B and D47) of 2023 Washington Sheridan Vineyard Chardonnay after bentonite treatment and settling (I've posted the bentonite treated wine images 16 hours after treatment.) All of the wines were sulphited to about 30 ppm free sulphite with potassium metabisulphite since bentonite strips all or nearly all sulphite from a wine. These are all close to SG 0.992 and may ferment a bit more or not. Either way I'm fine with the SG. No nutrient was added because of a fast foamy ferment from starting SG 1.094 which is perfect from thick-skinned small healthy berries. We used 3 different yeasts to get a more tropical flavour than the buttered popcorn smell you get with EC-1118 yeast. All of these wines are in good shape. I'll adjust the free sulphite when they clear and are re-racked and then aged in my cooler with/without medium toast American oak cubes. My son in law who has 3/4 of this and will oak his. I'll probably try it both ways i.e. 6 Chardonnay flavours in total from 1st run juice and 3 from 2nd run juice. I racked the 2nd run Chardonnay 71B wine that had some homegrown Madeleine Angevine 1st run in it at SG 1.075. It started fermenting at SG 1.092 with no sugar or water addition without nutrient. It tastes fine but has more tannin and less acid than the first run. We plan to blend it with apple wine, russet cyser or both to make Cyser Pyment. I also racked homegrown Reichensteiner (picked SG 1.089) off bentonite that started ferment at SG 1.092 from having been pressed with SG 1.094 Chardonnay 1st run skins. I fermented it with V13 yeast to get the best possible smell and not drop the acid as in a 71B ferment so I can blend it with fragrant but slightly flat homegrown Siegerrebe Ortega fermented with 71B. Later this week I'll rack my homegrown Marechal Foch from a RC212-71B ferment with medium toast American oak cubes and let it go malolactic.
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