Peter Cole

I am never more like a guy that was just handed the nuclear launch codes and asked to verify them… than I am when making a copper addition to a tank. Perhaps doubly so when it is my own booze and money on the line. Luckily, great success!

1500lbs of honey became 300 gallons of Mead this weekend. 32.4 Brix, pitched with much go ferm and 2 nutrient additions of Fermaid O thus far. Bubbling nicely and will get some O2 tomorrow. All of this is destined for a secondary ferment in the bottle with a 50/50 Cider mix after filtering.

Went out and visited the vineyards in Mattawa this week (pocket cherries were purloined)

“Some People” couldn’t get the brite tank to target and fought with it all day. I knocked it out in 90 minutes and it’s now at the perfect CO2 with a chef’s kiss amount of head pressure. I shall be smug about this the rest of the evening with only the slight fear that it will all go wrong tomorrow.

Finally made it over to see the new cherry line in operation. The speed at which the cherries are unbunched, optically sorted and then packed is pretty cool. Feels like a Disney ride with all the boxes floating around. Anyway, these organics should be in your local store in Europe in a day or two?

Lots of graduates on my fridge this year. I figured the parents should maybe get something fun?

Bought random stuff at auction for the cidery today - topping wand, bulldog, racking cane, 5 Tri clamp butterfly valves, sanke valves, various blanks, etc. $280 I’ll take it. Should have bought a few more things but I was too cheap.

Lots and lots of packaging lately with more to come. 3 different ‘23 Cabs tomorrow and then switching over to Tirage starting next week for 14 different SKU’s. Getting hot out here, cherry harvest starting Monday on the other side of the facility. Might sneak over for a peek at the fancy new line…

Sometimes you just have to go play rugby with your best family for a weekend. Always good to recharge the emotional batteries. Throwing in the lineout with a giant ball is harder than you think! Alaska Oosiks Rugby in Montana.

4,000 cases of cab sauv going into bottles and boxes today. Rinse and repeat for the next few weeks. Despite what you might hear there are still folks drinking wine out there it would seem.

Disgorging day! First bottles from this run are done, around 40,000 more to go!

I have been down a rabbit hole looking to further lower oxygen pick-up in canning various products. Much math was mathed and experiments are ongoing. Short answers will surprise no one: as few clamps as possible, short connections, fast run speeds, and still wines same temp as cans in most cases.

The Anton Paar and Cbox set-up was giving screwy numbers on and off this week. While I knew we were not getting 7,800ppm C02 in the can (target 1,400) this needed to be proven… “Hey what happened to those Carbodoseurs I saw around here somewhere…” So I sprayed streams of liquid everywhere - worked.

Many improvements (not shown because I suck) were made to the kegging table today, Cbox numbers are good and forced carbed sparkling run is on for tomorrow and then a quick turnaround for another run of a different carbed product Thursday. Finished disgorging, lots of movements. A busy day!

Spent 8 hours today writing a grant proposal that would help the homeless and others that need help to navigate the paperwork and eventually obtain sub-par healthcare from a broken system. Something that is not needed in any civilized nation with universal healthcare. America is broken. Full stop.

Sundays are more weird. I’ve been nominated by my wife to be her grant writer - $150K to help the homeless population in Eastern Oregon. 49 pages of instructions. In a past life, I’ve done some large grant work and she’s my wife so… Narratives, FTE’s, plans, budget, 3 hours in. Just a quiet Sunday.

Fridays are weird. Today I was a Winemaker, Packaging Enologist, Allocationist, Cellar master, Cellar Hand, Lab Tech, Packaging Line Operator, and Packaging Line worker. I wrote, executed, submitted, and approved all of my own work orders. It was a day but a normal day in the real winemaking world…

A reminder that there is no substitute for spending time in the cellar and observing, using the equipment for yourself, and seeing the processes people are actually using. A multitude of issues were addressed that I could not possibly have uncovered or even have imagined from behind my desk.

Had a dedicated kegging table fabricated today. Still need to add a tray underneath for paracetic but it’s coming together and should work once we lengthen the hoses. We don’t keg a ton yet but this should work for 80-160 kegs at a time for now and be a little easier. Velcorin on everything.

Back from over the pond and into the snake pit waiting for me at home. Tirage runs, bag in a box, blends, all the things!

A most excellent trip through Glasgow, Stirling, and Edinburgh the last few days. Many ciders and beers were tried for the first time and did my best to not think about work. I’m ready for a few more months of this but alas…

Twas a beautiful day in Dublin. Tomorrow will be greetings from Glasgow and then onto Stirling. Not a great day at all to be an American - just caught the video on the tv at the hotel. What a shitshow. Unbelievable.

Warming up this morning for the big dance

I’ve done that job, it’s at least 2, probably 3 beers. And that’s just to read the manual from John Deere.

Those rentals look great. Nicely done!

Spent the last 3+ days with a flu that’s been going around. Sucked, but fever’s gone so made it into work.

Coworker 1: Did you lose weight?

Me: yeah, not really eating for 3 days will do that.

Coworker 1: You look like shit

Coworker 2, 3, 4: Yeah, you really look like shit.

I can feel the love…

Many things were accomplished today in and out of the chair. The rotating disco light ball and Bluetooth speaker are key winemaking tools and shall not be given up. Parliament, and the Singles Movie Soundtrack got me through the afternoon.