Not a huge amount of change since my last video of the site, but there has been some work done! We had a few trees cleared that I didn’t show in the video. Mainly those trees were in the parking lot area, and were becoming hazards since they were slowly dying.
We’ve been planning to add brewery equipment to the production cellar, and after picking up a 1-barrel system early in July, Clyde gave it a trial run this past weekend. It’s still fermenting, so we don’t know how his first try tastes yet, but we are eagerly anticipating the results!
Clyde is heading out this weekend to pick up a grape press, and we are also trying to get bottling supplies on hand so we can bottle the wines we’ve been making at Red Moose Winery. A conversation with “the feds” about updating our federal permit was delayed this week, so I’m still not sure when we’ll be able to have something available to you all again. As soon as I know anything on that front, I’ll be sure to post here and on our social media pages.
So how about you? What have you been up to this week? I’d love to read about your adventures in the comment section. Cheers!
Hi again everyone! Have I mentioned lately that I miss you? Here it is summer, and there you are, not lingering here. *insert mournful sigh* I can’t wait till we’re back in business again and I can share a glass or two with you on the porch.
In the meantime however, a few kind folks (thanks Roger, Diane, Robin, and Jill) have dropped off bottles of Yadkin Creek wine from their personal stashes, and I thought I’d use them to share a recipe with you all today. I know it’s a tease, but don’t worry, I have a few suggestions for alternative wines down below and Clyde is hard at work making a batch of Yadkin that we hope to release in a month (or two??). It’s been so hot lately; a chilled glass of summer-y Citrus Sangria is calling our names, don’t you think?
I tried to keep relatively close to a traditional Spanish-style sangria by using mostly citrus fruits, but I left out lime since it gave the sangria a bitter flavor. Instead of the traditional brandy, I used spiced rum (Kraken is hands-down the best) for an extra layer of flavor without needing too add in a bunch of spices or flavorings.
The nice thing about sangria is that it is incredibly versatile, so add in whatever fruit your heart desires. Plus, it’s very easy to make – just be sure to plan ahead so you have plenty of time for the sangria to chill before serving.
Hi all! Fourth of July week turned out to be a busy one around here. I hope you all enjoyed the holiday too. The photo above is myself with the winner of the Sparkle Farkle Tournament, Steve Leonard, along with Zimm from Red Moose Winery (who kindly opened up for us that day to host the tournament). Steve chose a bottle of Red Moose’s semi-sweet red wine called 38th Parallel for his winnings.
Here are a couple more photos of the fun from the tournament:
I couldn’t resist giving the winner rabbit ears, meanwhile, making myself look ridiculous.
The winner of the first Sparkle Farkle tournament, Bob, shows how happy he is that he didn’t win this year. Aww…better luck next year Bob!
Speaking of Awww…after the tourny was over, I captured a quick shot of lovebirds, Judy and Gary chatting with Amanda.
While we were Farkle-ing, our construction crew was busy, busy, busy getting the foundation forms set up on the holiday so that they could pour concrete the next day. After most of the dust settled at the end of the week, I made a little video tour to show off the progress and document this stage. Give it a watch if you have a couple minutes:
This week our contractor is focussed on putting tar on the foundation walls and setting drain tile in place. It’s so hot that they start early and have to move to another cooler job by noon, but they are still making good headway.
I hope you all are enjoying the summer so far. I’ll be back again with more updates soon!