In order to get our manufacturer’s license, we have to submit a Process Design folder, which basically outlines the steps we will be taking to actually make wine! But I’ll have to describe each task more fully, including what equipment will be needed and so on. This is no small task, and it’s my job as Winemaker to get it done, so I’m starting today.Read More
Join us as our in-house Winemaker, Margie, provides regular updates on the process of winemaking and how the Bee & Thistle Winery will implement procedures resulting in quality fruit wines for everyone to enjoy.
This week, we will discuss the relative merits of screw caps versus corks.
Exploring the relative merits and pitfalls of each is a very difficult discussion.
Primary is consumer acceptance and expectation, which also often includes a little misinformation and pre-conceived ideas on what corks can and can’t do, and what screw caps can offer.Read More
Since we are making fruit wine, as opposed to grape wine, the consideration of acids will be different for each fruit. Generally speaking, grape juice or must (must is the juice and fruit parts before it is fermented completely) contain both tartaric and malic acids, with lesser amounts of citric and other minor acids. Usually, this is fairly predictable, depending on the grape variety, and winemakers make adjustments to get a certain pH, and a certain level of acid in their finished wines.Read More
The Ladybug was first introduced to North America during 1916 from Asia (Japan and Korea). They are actively sold and marketed as a form of bio-control against aphids and some small soft-bodied pests. One can purchase thousands of them for this purpose. While it has proven very efficient in certain pest control, MALB (multi-coloured Asian Lady Beetle) adults can accompany the fruit on the harvester and subsequently be transported on fruit to the winery; this is not an ideal situation.Read More