Vintng-Proces-art - 4/12/09 ਀ഊ"A Vineyard Experiment - Appendix 2: Winemaking, a personal experience." by Baron Damon Hroarsson. ਀ഊNOTE: See also the files: Vintng-Harvst-art, Vintng-Tools-art, wine-msg, Eiswein-msg, yeasts-msg, brewing-msg, grapes-msg, beverages-msg, coopering-msg. ਀ഊ************************************************************************ ਀一伀吀䤀䌀䔀 ⴀഊ ਀吀栀椀猀 愀爀琀椀挀氀攀 眀愀猀 猀甀戀洀椀琀琀攀搀 琀漀 洀攀 戀礀 琀栀攀 愀甀琀栀漀爀 昀漀爀 椀渀挀氀甀猀椀漀渀 椀渀 琀栀椀猀 猀攀琀 漀昀 昀椀氀攀猀Ⰰ 挀愀氀氀攀搀 匀琀攀昀愀渀✀猀 䘀氀漀爀椀氀攀最椀甀洀⸀ ഊ ਀吀栀攀猀攀 昀椀氀攀猀 愀爀攀 愀瘀愀椀氀愀戀氀攀 漀渀 琀栀攀 䤀渀琀攀爀渀攀琀 愀琀㨀 栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ ਀䌀漀瀀礀爀椀最栀琀 琀漀 琀栀攀 挀漀渀琀攀渀琀猀 漀昀 琀栀椀猀 昀椀氀攀 爀攀洀愀椀渀猀 眀椀琀栀 琀栀攀 愀甀琀栀漀爀 漀爀 琀爀愀渀猀氀愀琀漀爀⸀ഊ ਀圀栀椀氀攀 琀栀攀 愀甀琀栀漀爀 眀椀氀氀 氀椀欀攀氀礀 最椀瘀攀 瀀攀爀洀椀猀猀椀漀渀 昀漀爀 琀栀椀猀 眀漀爀欀 琀漀 戀攀 爀攀瀀爀椀渀琀攀搀 椀渀 匀䌀䄀 琀礀瀀攀 瀀甀戀氀椀挀愀琀椀漀渀猀Ⰰ 瀀氀攀愀猀攀 挀栀攀挀欀 眀椀琀栀 琀栀攀 愀甀琀栀漀爀 昀椀爀猀琀 漀爀 挀栀攀挀欀 昀漀爀 愀渀礀 瀀攀爀洀椀猀猀椀漀渀猀 最爀愀渀琀攀搀 愀琀 琀栀攀 攀渀搀 漀昀 琀栀椀猀 昀椀氀攀⸀ഊ ਀吀栀愀渀欀 礀漀甀ⰀഊMark S. Harris...AKA:..Stefan li Rous ਀猀琀攀昀愀渀 愀琀 昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ************************************************************************ ਀ഊThis paper was originally entered in the Kingdom of Ansteorra Arts & Sciences Competition in 2008. ਀匀礀渀漀瀀猀椀猀㨀ഊThis is a collection of several documents written by Damon Hroarsson to outline multiple aspects of the vintners' trade as was done in period, the method, and the process by which Damon reproduces those methods. ਀ഊThe first document is a paper outlining a research project done to obtain an understanding of the labor required to harvest a commercially viable vineyard. This is then contrasted with data from a still extant period vineyard site which Damon visited to acquire data. ਀ऀ⠀䄀瘀愀椀氀愀戀氀攀 椀渀 琀栀攀 䘀氀漀爀椀氀攀最椀甀洀 愀猀 嘀椀渀琀渀最ⴀ䠀愀爀瘀猀琀ⴀ愀爀琀Ⰰ ഊhttp://www.florilegium.org/files/BEVERAGES/Vintng-Harvst-art.html ) ਀ഊThe first appendix examines surviving winemaking tools from the period. ਀ऀ⠀䄀瘀愀椀氀愀戀氀攀 椀渀 琀栀攀 䘀氀漀爀椀氀攀最椀甀洀 愀猀 嘀椀渀琀渀最ⴀ吀漀漀氀猀ⴀ愀爀琀Ⰰ ഊhttp://www.florilegium.org/files/BEVERAGES/Vintng-Tools-art.html ) ਀ഊThe second appendix documents the winemaking process as carried out by Damon with comparisons to period methodology and materials. ਀ऀ⠀吀栀椀猀 昀椀氀攀Ⰰ 嘀椀渀琀渀最ⴀ倀爀漀挀攀猀ⴀ愀爀琀⤀ഊ ਀䠀䔀 䐀愀洀漀渀 䠀爀漀愀爀猀猀漀渀Ⰰ 吀栀攀 䈀愀爀漀渀 䈀漀爀爀攀渀搀栀氀ഊ ਀ഊ ਀倀攀爀猀漀渀愀攀㨀  ഊDamon Hroarsson was born second son to the Yarl of Hedeby's shipwright during the middle of the 10th. Century. This took him to sea and eventual command of his own ship the Vindanser. Given land and title to Burg Borrendöhl in Frankonia by Otto I, Damon tears his receding hair out trying to take care of his fief, learn the wine trade, and spend time with his former hostage, now wife, Ismet. ਀ഊHugh Niewoehner is an Electrical Engineer who designs flight simulators for training pilots of corporate and commercial aircraft. "Born and raised" in the Barony of Three Rivers in the fall of 1977 he was given a firm basis in the ideals of The Society by a number of the founding characters of the region which became Calontir. Relocated to Tulsa (Northkeep) in '87, Damon has tried to contribute to the continued growth and activity of his Barony and Kingdom. ਀ഊA Vineyard Experiment ਀戀礀 䈀愀爀漀渀 䐀愀洀漀渀 䠀爀漀愀爀猀猀漀渀ഊ ਀䄀瀀瀀攀渀搀椀砀 ㈀㨀 圀椀渀攀洀愀欀椀渀最Ⰰ 愀 瀀攀爀猀漀渀愀氀 攀砀瀀攀爀椀攀渀挀攀⸀ഊ ਀ഊ ਀嘀椀渀 搀甀 䌀栀愀琀攀愀甀ഊThe house wine of Burg Borrendöhl ਀䘀爀漀洀 嘀椀渀攀 琀漀 圀椀渀攀ഊ ਀吀栀攀 爀攀搀 眀椀渀攀 搀漀挀甀洀攀渀琀攀搀 栀攀爀攀 爀攀瀀爀攀猀攀渀琀猀 琀栀攀 挀甀氀洀椀渀愀琀椀漀渀 漀昀 漀瘀攀爀 昀椀昀琀攀攀渀  礀攀愀爀猀 漀昀 挀甀氀琀椀瘀愀琀椀漀渀 愀渀搀 瘀椀渀琀椀渀最 爀攀昀椀渀攀洀攀渀琀⸀  吀栀攀 眀椀渀攀 眀愀猀 挀爀愀昀琀攀搀 昀爀漀洀 最爀愀瀀攀猀 爀愀椀猀攀搀 漀渀 琀栀攀 䈀甀爀最 䈀漀爀爀攀渀搀栀氀 瀀爀漀瀀攀爀琀礀 椀渀 甀爀戀愀渀 吀甀氀猀愀Ⰰ 伀欀氀愀栀漀洀愀 愀渀搀 眀愀猀 椀渀琀攀渀搀攀搀 琀漀 爀攀瀀爀攀猀攀渀琀 琀爀愀搀椀琀椀漀渀愀氀 爀攀搀 眀椀渀攀猀 挀漀洀洀漀渀 琀栀爀漀甀最栀漀甀琀 琀栀攀 瀀攀爀椀漀搀 昀爀漀洀 䈀甀爀最甀渀搀椀愀Ⰰ 䘀爀愀渀挀攀⸀  ഊ ਀吀栀攀 最爀愀瀀攀猀 甀猀攀搀 眀攀爀攀 栀愀爀瘀攀猀琀攀搀 椀渀 琀栀攀 猀甀洀洀攀爀 漀昀 琀栀攀 礀攀愀爀Ⰰ 昀攀爀洀攀渀琀攀搀Ⰰ 愀渀搀 愀最攀搀 愀 洀椀渀椀洀甀洀 漀昀 猀椀砀 洀漀渀琀栀猀Ⰰ 琀栀攀渀 戀漀琀琀氀攀搀 椀渀 琀栀攀 洀漀渀琀栀 愀渀搀 礀攀愀爀 漀渀 琀栀攀 氀愀戀攀氀⸀  吀栀椀猀 瀀愀瀀攀爀 眀椀氀氀 漀甀琀氀椀渀攀 琀栀攀 猀瀀攀挀椀昀椀挀猀 漀昀 最爀愀瀀攀 挀甀氀琀椀瘀愀琀椀漀渀 愀渀搀 眀椀渀攀 瀀爀漀搀甀挀琀椀漀渀 甀猀攀搀 琀漀 挀爀攀愀琀攀 琀栀椀猀 攀渀琀爀礀 眀椀琀栀 猀瀀攀挀椀愀氀 攀洀瀀栀愀猀椀猀 最椀瘀攀渀 漀渀 琀栀攀 瀀攀爀椀漀搀 愀猀瀀攀挀琀猀 漀昀 攀愀挀栀⸀   吀栀漀甀最栀 猀漀洀攀 洀漀搀攀爀渀 愀搀愀瀀琀愀琀椀漀渀猀 栀愀瘀攀 戀攀攀渀 甀猀攀搀Ⰰ 爀攀愀猀漀渀愀戀氀攀 攀昀昀漀爀琀猀 栀愀瘀攀 戀攀攀渀 琀愀欀攀渀 琀漀 瀀爀攀猀攀爀瘀攀 琀栀攀 琀爀愀搀椀琀椀漀渀愀氀 愀猀瀀攀挀琀猀 漀昀 琀栀攀 瀀爀漀樀攀挀琀⸀   ഊ ਀圀栀椀氀攀 渀甀洀攀爀漀甀猀 猀漀甀爀挀攀猀 攀砀椀猀琀 昀漀爀 爀攀挀椀瀀攀猀 眀椀琀栀 猀瀀椀挀攀猀Ⰰ 昀爀甀椀琀猀Ⰰ 攀琀挀⸀ 椀琀 椀猀 栀愀猀 戀攀攀渀 搀椀昀昀椀挀甀氀琀 琀漀 氀漀挀愀琀攀 愀 爀攀挀椀瀀攀 漀爀 攀瘀攀渀 洀攀渀琀椀漀渀 漀昀 琀栀攀 猀椀洀瀀氀攀猀琀 漀昀 琀栀攀 瘀椀渀琀渀攀爀猀 戀攀瘀攀爀愀最攀猀⸀   吀愀欀攀 最爀愀瀀攀猀Ⰰ 猀焀甀攀攀稀攀Ⰰ 昀攀爀洀攀渀琀Ⰰ 搀爀椀渀欀⸀  吀栀攀 瀀爀漀搀甀挀琀 礀漀甀 愀爀攀 搀爀椀渀欀椀渀最 椀猀 琀栀攀 爀攀猀甀氀琀 漀昀 樀甀猀琀 猀甀挀栀 愀 瀀爀漀挀攀猀猀⸀   吀栀攀爀攀 愀爀攀 渀漀 猀瀀椀挀攀猀Ⰰ 昀爀甀椀琀猀Ⰰ 猀眀攀攀琀攀渀攀爀猀Ⰰ 爀攀猀椀渀猀 漀爀 漀琀栀攀爀 愀搀搀椀琀椀瘀攀猀 琀漀 洀漀搀椀昀礀 琀栀攀 昀氀愀瘀漀爀 漀昀 琀栀攀 攀渀搀 瀀爀漀搀甀挀琀⸀ഊ ਀吀栀椀猀 瀀愀瀀攀爀 栀愀猀 戀攀攀渀 挀漀洀瀀椀氀攀搀 昀爀漀洀 渀甀洀攀爀漀甀猀 眀爀椀琀琀攀渀 猀漀甀爀挀攀猀 愀渀搀 昀爀漀洀 搀椀爀攀挀琀 搀椀猀挀甀猀猀椀漀渀猀 眀椀琀栀 昀愀洀椀氀礀 洀攀洀戀攀爀猀 漀昀 愀 渀甀洀戀攀爀 漀昀 琀栀攀 漀氀搀 䔀甀爀漀瀀攀愀渀 眀椀渀攀洀愀欀椀渀最 昀愀洀椀氀椀攀猀⸀   䴀漀猀琀 愀爀攀 洀漀爀攀 琀栀愀渀 眀椀氀氀椀渀最 琀漀 琀愀氀欀 猀栀漀瀀 愀渀搀 猀栀愀爀攀 ∀昀愀洀椀氀礀 猀攀挀爀攀琀猀∀ 愀渀搀 琀爀愀搀椀琀椀漀渀猀 眀椀琀栀 愀渀礀漀渀攀 眀栀漀 愀猀欀猀⸀  唀渀昀漀爀琀甀渀愀琀攀氀礀Ⰰ 甀猀甀愀氀氀礀Ⰰ 渀漀琀栀椀渀最 椀猀 眀爀椀琀琀攀渀 搀漀眀渀⸀   䤀琀 椀猀 樀甀猀琀 瀀愀爀琀 漀昀 琀栀攀 ✀昀愀洀椀氀礀 栀椀猀琀漀爀礀✀ 洀愀欀椀渀最 椀琀 搀椀昀昀椀挀甀氀琀 昀漀爀 琀栀攀 匀䌀䄀 瘀椀渀琀渀攀爀 琀漀 搀漀挀甀洀攀渀琀 琀栀攀 ∀瀀攀爀椀漀搀渀攀猀猀∀ 漀昀 琀栀攀 戀攀瘀攀爀愀最攀 漀爀 琀攀挀栀渀椀焀甀攀⸀ഊ ਀䠀攀爀猀椀爀 䐀愀洀漀渀 䠀爀漀愀爀猀猀漀渀ഊBaron Borrendöhl ਀ഊ ਀䘀爀漀洀 嘀椀渀攀 琀漀 圀椀渀攀ഊ ਀䄀爀挀栀攀漀氀漀最椀挀愀氀 攀瘀椀搀攀渀挀攀 愀渀搀 眀爀椀琀椀渀最猀 猀甀爀瘀椀瘀椀渀最 昀爀漀洀 愀猀 昀愀爀 戀愀挀欀 愀猀 琀栀攀 刀漀洀愀渀 攀洀瀀椀爀攀 椀渀搀椀挀愀琀攀 琀栀愀琀 琀栀攀 昀愀洀椀氀礀 漀昀 最爀愀瀀攀猀 欀渀漀眀渀 琀漀搀愀礀 愀猀 琀栀攀 倀椀渀漀琀 一漀椀爀 栀愀瘀攀 戀攀攀渀 甀猀攀搀 椀渀 眀椀渀攀 洀愀欀椀渀最 琀栀爀漀甀最栀漀甀琀 䘀爀愀渀挀攀⸀ 嬀䄀渀挀椀攀渀琀 圀椀渀攀  瀀㈀㜀崀⸀  伀琀栀攀爀 瘀愀爀椀攀琀椀攀猀 椀渀 甀猀攀 琀栀攀渀Ⰰ 眀栀椀挀栀 愀爀攀 猀琀椀氀氀 椀渀 甀猀攀 琀漀搀愀礀Ⰰ 愀爀攀 琀栀攀 䜀愀洀愀礀Ⰰ 䄀甀砀攀爀爀攀 ⠀䴀愀氀戀攀挀⤀Ⰰ 愀渀搀 吀攀洀瀀爀愀渀椀氀氀漀⸀  嬀倀攀爀猀漀渀愀氀 搀椀猀挀甀猀猀椀漀渀猀崀  䄀 爀攀昀攀爀攀渀挀攀 琀漀 琀栀攀 最愀洀愀礀 戀攀椀渀最 甀猀攀搀 椀渀 瀀攀爀椀漀搀 椀猀 渀漀琀 愀氀琀漀最攀琀栀攀爀 昀愀瘀漀爀愀戀氀攀⸀  䤀渀 ∀䨀甀氀礀 ㄀㌀㤀㔀 倀栀椀氀椀瀀 琀栀攀 䈀漀氀搀Ⰰ 䐀甀欀攀 漀昀 䈀甀爀最甀渀搀礀 椀猀猀甀攀搀 愀渀 漀爀搀攀爀 琀栀愀琀 琀栀攀 最愀洀愀礀 眀愀猀 ✀愀 瘀攀爀礀 戀愀搀✀ 瀀氀愀渀琀Ⰰ 爀攀瀀甀最渀愀渀琀 琀漀 氀愀眀 愀渀搀 挀甀猀琀漀洀 愀渀搀 漀爀搀攀爀攀搀 琀栀愀琀 琀栀攀 最愀洀愀礀 渀漀琀 戀攀 最爀漀眀渀 漀爀 甀猀攀搀 椀渀 琀栀攀 眀椀渀攀猀 漀昀 琀栀攀 爀攀最椀漀渀⸀   䠀攀 戀攀氀椀攀瘀攀搀 椀琀 挀愀甀猀攀搀 琀栀攀 爀攀猀甀氀琀猀 琀漀 戀攀 焀甀椀琀攀 戀椀琀琀攀爀⸀   一漀渀攀 琀栀攀 氀攀猀猀 椀琀 爀攀琀愀椀渀攀搀 愀 瀀爀攀猀攀渀挀攀 愀渀搀 眀愀猀 甀猀攀搀 琀漀 洀愀欀攀 愀 眀椀渀攀 挀愀氀氀攀搀 瀀愀猀猀攀琀漀甀猀最爀愀椀渀猀⸀∀  嬀匀栀漀爀琀 䠀椀猀琀漀爀礀 漀昀 圀椀渀攀Ⰰ 瀀⸀ 㤀㠀 崀  ഊ ਀䤀渀 琀栀攀 ㄀㠀　　✀猀 洀甀挀栀 漀昀 琀栀攀 眀攀猀琀攀爀渀 䔀甀爀漀瀀攀愀渀 最爀愀瀀攀 挀爀漀瀀 眀愀猀 搀攀瘀愀猀琀愀琀攀搀 戀礀 琀栀攀 甀渀椀渀琀攀渀搀攀搀 椀洀瀀漀爀琀愀琀椀漀渀 漀昀 琀栀攀 倀栀礀氀漀砀攀爀愀 昀爀漀洀 琀栀攀 唀渀椀琀攀搀 匀琀愀琀攀猀⸀   䘀漀爀琀甀渀愀琀攀氀礀Ⰰ 洀甀挀栀 漀昀 琀栀攀 䌀愀氀椀昀漀爀渀椀愀 瘀椀渀攀礀愀爀搀猀 栀愀搀 戀攀攀渀 瀀氀愀渀琀攀搀 眀椀琀栀 瘀椀渀攀 挀甀氀琀椀瘀愀爀猀 昀爀漀洀 䔀甀爀漀瀀攀⸀   吀漀 爀攀猀甀爀爀攀挀琀 琀栀攀椀爀 挀爀漀瀀猀 琀栀攀猀攀 瘀椀渀攀猀 眀攀爀攀 琀栀攀渀 爀攀ⴀ椀洀瀀漀爀琀攀搀  琀漀 䔀甀爀漀瀀攀 琀漀 最椀瘀攀 甀猀 琀栀攀 挀爀漀瀀猀 礀漀甀 猀攀攀 琀漀搀愀礀⸀  䤀渀 琀栀椀猀 眀愀礀Ⰰ 愀氀琀栀漀甀最栀 渀漀琀 猀瀀攀挀椀昀椀挀愀氀氀礀 琀栀攀 猀愀洀攀 瀀氀愀渀琀猀Ⰰ 琀栀攀 最爀愀瀀攀 挀爀漀瀀猀 漀昀 䈀甀爀最甀渀搀礀Ⰰ 愀渀搀 䈀漀爀搀攀愀甀砀 愀爀攀 猀琀椀氀氀 搀攀猀挀攀渀搀愀渀琀猀 漀昀 琀栀漀猀攀 漀爀椀最椀渀愀氀 瘀椀渀攀猀⸀ ഊ ਀䜀爀愀瀀攀猀 漀昀 猀椀洀椀氀愀爀 琀礀瀀攀猀 眀椀氀氀 瘀愀爀礀 眀椀搀攀氀礀 椀渀 焀甀愀氀椀琀礀 愀渀搀 昀氀愀瘀漀爀 戀愀猀攀搀 甀瀀漀渀 琀栀攀 猀漀椀氀猀 琀栀攀礀 愀爀攀 挀甀氀琀椀瘀愀琀攀搀 椀渀 愀渀搀 琀栀攀 瀀爀攀搀漀洀椀渀愀渀琀 眀攀愀琀栀攀爀 瀀愀琀琀攀爀渀猀 眀栀攀爀攀 琀栀攀礀 愀爀攀 最爀漀眀渀⸀   䴀漀猀琀 漀昀 琀栀攀 最爀愀瀀攀 琀礀瀀攀猀 眀栀椀挀栀 琀栀爀椀瘀攀 猀漀 眀攀氀氀 椀渀 䔀甀爀漀瀀攀 愀渀搀 䌀愀氀椀昀漀爀渀椀愀 搀漀 渀漀琀 猀甀爀瘀椀瘀攀 眀攀氀氀 椀渀 伀欀氀愀栀漀洀愀⸀   吀栀攀 栀攀愀瘀礀 挀氀愀礀 猀漀椀氀Ⰰ 琀栀攀 栀漀琀 猀甀洀洀攀爀 搀愀礀猀 眀栀椀挀栀 搀漀 渀漀琀 挀漀漀氀 漀昀昀 愀琀 渀椀最栀琀Ⰰ 愀渀搀 瀀爀攀瘀愀氀攀渀琀 瀀氀愀渀琀 搀椀猀攀愀猀攀猀 漀昀 琀栀攀 愀爀攀愀 爀攀渀搀攀爀 琀栀攀洀 渀漀渀ⴀ瀀爀漀搀甀挀琀椀瘀攀⸀ ഊ ਀吀栀攀 眀椀渀攀 礀漀甀 愀爀攀 搀爀椀渀欀椀渀最 眀愀猀 洀愀搀攀 甀猀椀渀最 愀 戀氀攀渀搀 漀昀 䌀漀渀挀漀爀搀Ⰰ 䴀愀爀猀Ⰰ 匀琀⸀ 䤀瘀攀猀Ⰰ 䌀栀愀洀戀漀甀爀挀椀渀Ⰰ 愀渀搀 䌀礀渀琀栀椀愀渀愀 最爀愀瀀攀猀⸀  吀栀攀猀攀 愀爀攀 攀椀琀栀攀爀 渀愀琀椀瘀攀 琀漀 一漀爀琀栀 䄀洀攀爀椀挀愀Ⰰ 漀爀 栀礀戀爀椀搀猀 琀栀攀爀攀漀昀⸀  吀栀攀猀攀 最爀愀瀀攀猀 搀漀 眀攀氀氀 椀渀 挀氀愀礀 猀漀椀氀猀 愀渀搀 栀愀瘀攀 戀攀攀渀 挀甀氀琀甀爀攀搀 昀漀爀 琀栀椀猀 挀氀椀洀愀琀攀⸀  吀栀漀甀最栀 琀栀攀 䌀漀渀挀漀爀搀 椀猀 渀漀洀椀渀愀氀氀礀 愀 最爀愀瀀攀 甀猀攀搀 昀漀爀 樀攀氀氀椀攀猀 愀渀搀 樀愀洀猀Ⰰ 椀琀 搀漀攀猀 眀攀氀氀 愀琀 戀爀椀渀最椀渀最 愀 氀漀琀 漀昀 猀甀最愀爀 琀漀 琀栀攀 洀甀猀琀 愀渀搀 椀猀 爀攀愀搀椀氀礀 愀瘀愀椀氀愀戀氀攀 琀漀 琀栀攀 栀漀洀攀 最愀爀搀攀渀攀爀⸀   吀栀攀 匀琀⸀ 䤀瘀攀猀Ⰰ 䌀栀愀洀戀漀甀爀挀椀渀Ⰰ 愀渀搀 䌀礀渀琀栀椀愀渀愀 最爀愀瀀攀猀 愀爀攀 瘀愀爀椀攀琀椀攀猀 猀瀀攀挀椀昀椀挀愀氀氀礀 戀爀攀搀 昀漀爀 眀椀渀攀 洀愀欀椀渀最 甀猀攀⸀  吀栀攀 䌀礀渀琀栀椀愀渀愀 椀渀 瀀愀爀琀椀挀甀氀愀爀 椀猀 搀攀猀椀爀愀戀氀攀 椀渀 琀栀椀猀 最爀漀眀椀渀最 愀爀攀愀 愀猀 椀琀 栀愀猀 愀 瘀攀爀礀 栀椀最栀 爀攀猀椀猀琀愀渀挀攀 琀漀 洀漀猀琀 最爀愀瀀攀 搀椀猀攀愀猀攀猀⸀  䈀氀攀渀搀椀渀最 最爀愀瀀攀 瘀愀爀椀攀琀椀攀猀 眀愀猀 愀氀猀漀 挀漀洀洀漀渀 椀渀 琀栀攀 䌀氀漀猀 䐀攀 嘀漀甀最攀漀琀Ⰰ ⠀䈀甀爀最甀渀搀礀⤀ 漀渀攀 漀昀 琀栀攀 攀愀爀氀椀攀猀琀 攀砀瀀攀爀椀洀攀渀琀愀氀 瘀椀渀攀礀愀爀搀猀 欀渀漀眀渀 琀漀 洀愀渀⸀  嬀圀椀渀攀 瀀⸀ ㄀㤀㌀崀  吀栀攀 䌀氀漀猀 䐀攀 嘀漀甀最攀漀琀 眀愀猀 昀漀甀渀搀攀搀 椀渀 琀栀攀 攀愀爀氀礀 ㄀㈀琀栀 䌀攀渀琀甀爀礀⸀  ⠀䄀 搀椀猀挀甀猀猀椀漀渀 漀昀 琀栀攀 䌀氀漀猀 䐀攀 嘀漀甀最攀漀琀 琀愀欀攀猀 瀀氀愀挀攀 椀渀 琀栀攀 洀愀椀渀 戀漀搀礀 漀昀 琀栀椀猀 搀漀挀甀洀攀渀琀⸀⤀ഊ ਀吀栀攀 嘀椀渀攀礀愀爀搀ഊ ਀ഊThe photo at left is a picture of two of my vines. ਀ഊ ਀ഊ ਀ഊ ਀ഊ ਀ഊ ਀ഊAs you tour Europe you will see vines planted on every available piece of soil, pots on patios, and roadside planters with the vine trained up the sides of buildings. Paintings and tapestries surviving from period show vines grown in all sorts of manners: trellised, up trees, fences, the interior walls and tops of castles (as seen in the picture of Angers Castle seen here). [When the walls of the castle were thickened in the 15th C. due to improvements in artillery the garrison decided to put the new expanse to work.] This chaotic planting and vine growth all serve to reduce the quality and quantity of the vines' yield. My yard, being so small, has required me to place plants wherever I can put them. This means less than ideal spacing, etc. I now have approximately 20 vines which produce. From these I harvest around 90 pounds of fruit resulting in just 6 gallons of wine. Under ideal conditions I would expect to harvest 75 to 90 pounds per vine. ਀ഊIn the case of the European vineyards, the destruction caused by the phyloxera plague from the US was viewed by the European vineyards as a prime time to adopt more effective trellising which improved both quality and yield. From these improvements we have the great wines available in quantity today but much more difficult to obtain in period. ਀ഊFrom the following passage though we get a good picture of the state of viticulture in period: ਀ഊ"The demands of the viticultural year are set out in the eleventh-century charter of the Abbey of Muri, southwest of Zurich. It described the essential activities like loosening the soil around the base of the vines so that rainwater would soak in deeper, fertilizing the vines with manure, pruning, tying up the shoots, loosening the soil again before midsummer, and removing the leaves that shaded the clusters from the sun. Once picked, grapes were crushed initially by foot and then pressed, although those destined for better-quality white wine were probably processed first. Wine-presses, particularly of the screw-type, became larger as the volume of the grapes involved increased. Small proprietors, including peasants, could not afford their own presses and instead used those of their lords or wealthier neighbors, usually for payment in wine. Once the juice had been extracted, it was transferred to wooden barrels for fermentation and later transportation. Barrels were generally made out of oak and their size varied by region." [A Short History of Wine, p97]. ਀ഊThe Viticultural process is one of periods of intense activity interspersed with periods where it is best to leave things alone. This has not changed much since prehistory. ਀ഊGiven an extant vineyard, the yearlong process is as follows: ਀ഊBeginning in the spring the vines get pruned. If trimmed too early in the year it may not be easy to identify those canes which have suffered freeze damage. This may result in leaving dead or damaged canes attached and removing good growing stock. Also, something about the pruning process causes the vine to emerge from dormancy. If one prunes too early it can cause the buds to break from their protective cover prior to the last hard freeze causing the young shoots to be frozen. However, if one waits too long, the buds will break out along the entire length of the canes creating a much bigger task controlling the plants growth. Another problem of late pruning is that the areas where buds are removed leave a small wound on the cane. These wounds provide a means for disease to attack the vine until they heal. To compound the threat, this time of year is the worst period for the development of several major vine diseases. This is not so much of a factor in the warmer, dryer period of summer. In Oklahoma the window is basically the last two weeks of March. ਀ഊOnce growth has begun the vineyard is only tended for watering, disease checks etc. for several weeks. The vine shoots are 'trained' along trellises, wires, fences, whatever you have, to support the canopy of the developing vine. When the vine starts to bloom the vineyard master starts to control vine growth by selective pruning. The vine will either produce more vine or fruit. If left untended, the pollinated flowers will simply fall off as the vine directs it's energy to expansion. Enough vine must be removed to redirect the vine into developing the fruit while leaving enough foliage to support the existing plant. At the same time the number of developing clusters is evaluated. If it appears the vine is over producing, the number of clusters should be reduced to give the surviving fruit more of the plants resources. This improves the quality of the yield. The vine will continue to put out new shoots all summer. These are removed periodically until harvest time. ਀ഊThe vineyard master will examine the developing grape clusters and the surrounding canopy. Sunlight and airflow are critical to a good healthy yield. If moisture is allowed to remain in the canopy (particularly that which is in contact with the fruit) mold, fungus and mildew will develop. Therefore, leaves which shade the grapes are removed so that the air will dry the fruit as quickly after a rain as possible. Also, direct sunlight on the fruit helps the development of sugars in the fruit and creates a more even ripening cycle. ਀ഊ ਀ഊWith the ripening of the fruit, the vineyard has basically 2 to 3 days to harvest the fruit for highest quality. Vineyards in both Europe and the US have found that birds and animals will typically only eat the fruit in the first few rows around the edges of a field. Once the picking starts the animals move inward with the progress of the pickers. The race is on to pick the fields faster than the animals can eat. ਀ഊOnce picking is complete, the vineyard is prepared for winter. This is a simple process of spreading mulch, manure, or leaves around the base of the vine to help protect the root ball from freezing. At this time plant food is given to encourage root growth while the plant canopy goes into dormancy. ਀ഊAs you can see this process is manpower intensive. This is the reason so many of the surviving wineries which can trace their existence into our period of interest are centered around monasteries, cloisters, and the like. These institutions had the manpower available to perform these 'pulses' of activity when required and a formal means to pass down accumulated knowledge. For example: "In 1136 the Cistercians founded a monastery at Eberbach. In the 12th and 13th centuries the monastery became Europe's largest wine producer." [Wine pp46.] Charlemagne further encouraged this by passing a law allowing the monastery's to keep 10% of the taxes collected from their sales. ਀ഊGeneral practice has found that 4-6 acres of vine is about the most that can be successfully attended by two people. This small of a vineyard will barely yield sufficient wine to be used for commercial production. Wineries of today view anything of less than 20 acres under production as generating only enough yield for 'hobby' purposes, not enough to support the costs of operation. ਀ഊ ਀ഊThe Crush and Primary Ferment ਀ ഊ ਀吀栀攀 昀爀甀椀琀 昀爀漀洀 琀栀攀 瘀椀渀攀礀愀爀搀 椀猀 瀀椀挀欀攀搀Ⰰ 挀漀氀氀攀挀琀攀搀Ⰰ 愀渀搀 戀爀漀甀最栀琀 琀漀 戀攀 挀爀甀猀栀攀搀⸀  吀栀攀 挀爀甀猀栀椀渀最 瀀爀漀挀攀猀猀 瀀攀爀洀椀琀猀 琀栀攀 礀攀愀猀琀 琀漀 瀀攀渀攀琀爀愀琀攀 琀漀 琀栀攀 椀渀琀攀爀椀漀爀 漀昀 琀栀攀 昀爀甀椀琀⸀   䤀渀 琀栀攀 挀愀猀攀 漀昀 眀栀椀琀攀 眀椀渀攀猀 琀栀攀 昀爀甀椀琀 琀栀攀渀 最漀攀猀 搀椀爀攀挀琀氀礀 琀漀 琀栀攀 瀀爀攀猀猀 琀漀 栀愀瘀攀 琀栀攀 樀甀椀挀攀 猀攀瀀愀爀愀琀攀搀 昀爀漀洀 琀栀攀 猀欀椀渀猀⸀  刀攀搀 眀椀渀攀猀 眀椀氀氀 戀攀 瀀攀爀洀椀琀琀攀搀 琀漀 昀攀爀洀攀渀琀 昀漀爀 愀 戀爀椀攀昀 瀀攀爀椀漀搀 眀椀琀栀 琀栀攀 猀欀椀渀猀 椀渀 挀漀渀琀愀挀琀 眀椀琀栀 琀栀攀 洀甀猀琀⸀    圀漀漀搀挀甀琀猀 愀渀搀 琀愀瀀攀猀琀爀椀攀猀 昀爀漀洀 琀栀攀 ㄀㔀琀栀 挀攀渀琀甀爀礀 搀攀瀀椀挀琀 氀愀爀最攀 漀瀀攀渀 琀漀瀀 戀愀爀爀攀氀猀 漀爀 猀琀漀渀攀 瀀椀琀猀 眀椀琀栀 瀀攀漀瀀氀攀 椀渀猀椀搀攀 眀愀氀欀椀渀最 漀渀 琀栀攀 最爀愀瀀攀猀⸀   一攀愀爀 琀栀攀 攀渀搀 漀昀 瀀攀爀椀漀搀Ⰰ 洀愀挀栀椀渀攀猀 甀猀椀渀最 猀瀀愀挀攀搀 眀漀漀搀攀渀 爀漀氀氀攀爀猀 眀攀爀攀 搀攀瘀攀氀漀瀀攀搀⸀   䄀 昀攀眀 攀砀愀洀瀀氀攀猀 漀昀 琀栀攀猀攀 猀琀椀氀氀 攀砀椀猀琀 椀渀 洀甀猀攀甀洀猀 椀渀 䔀甀爀漀瀀攀⸀ഊ ਀䤀渀 洀漀猀琀 漀昀 琀栀攀 椀氀氀甀猀琀爀愀琀椀漀渀猀 昀爀漀洀 瀀攀爀椀漀搀 眀攀 爀攀愀氀氀礀 挀愀渀渀漀琀 搀攀琀攀爀洀椀渀攀 椀昀 琀栀攀 昀爀甀椀琀 眀愀猀 搀攀ⴀ猀琀攀洀洀攀搀 瀀爀椀漀爀 琀漀 昀攀爀洀攀渀琀愀琀椀漀渀⸀   吀栀攀 猀琀攀洀猀 挀漀渀琀愀椀渀 琀愀渀渀椀渀猀 眀栀椀挀栀 挀愀渀 最椀瘀攀 琀栀攀 眀椀渀攀 愀 瘀攀爀礀 猀琀爀漀渀最 ✀愀猀瀀椀爀椀渀✀ 昀氀愀瘀漀爀⸀  䘀攀眀 攀砀椀猀琀椀渀最 搀攀猀挀爀椀瀀琀椀漀渀猀 猀愀礀 愀渀礀琀栀椀渀最 愀戀漀甀琀 琀栀攀 眀椀渀攀 戀攀椀渀最 戀椀琀琀攀爀 琀栀漀甀最栀 琀栀攀 愀爀挀栀攀漀氀漀最椀挀愀氀 爀攀挀漀爀搀 椀猀 椀渀挀漀渀挀氀甀猀椀瘀攀⸀  圀椀琀栀 琀栀攀 眀椀渀攀 礀漀甀 愀爀攀 猀愀洀瀀氀椀渀最Ⰰ 琀栀攀 最爀愀瀀攀猀 眀攀爀攀 最愀琀栀攀爀攀搀Ⰰ 爀椀渀猀攀搀Ⰰ 愀渀搀 琀栀攀渀 搀攀ⴀ猀琀攀洀洀攀搀 戀礀 栀愀渀搀 愀猀 䤀 栀愀瘀攀 愀 猀椀最渀椀昀椀挀愀渀琀 愀氀氀攀爀最礀 琀漀 栀椀最栀 琀愀渀渀椀渀 眀椀渀攀猀⸀  䴀漀搀攀爀渀 搀攀ⴀ猀琀攀洀洀椀渀最 洀愀挀栀椀渀攀猀 眀椀氀氀 爀攀洀漀瘀攀 愀猀 洀甀挀栀 愀猀 㠀　─ 漀昀 琀栀攀 猀琀攀洀猀⸀   吀栀攀 昀爀甀椀琀 眀愀猀 琀栀攀渀 瀀氀愀挀攀搀 椀渀 愀 氀愀爀最攀 瘀攀猀猀攀氀⸀  䴀礀 眀椀昀攀 瀀甀琀 愀 琀爀愀猀栀 戀愀最 漀瘀攀爀 攀愀挀栀 氀攀最 昀漀爀 猀愀渀椀琀愀爀礀 爀攀愀猀漀渀猀⸀  匀栀攀 琀栀攀渀 瀀爀漀挀攀攀搀攀搀 琀漀 挀爀甀猀栀 琀栀攀 昀爀甀椀琀⸀ഊ ਀吀栀攀 礀攀愀猀琀 戀愀挀琀攀爀椀愀 爀攀焀甀椀爀攀搀 昀漀爀 昀攀爀洀攀渀琀愀琀椀漀渀 渀愀琀甀爀愀氀氀礀 最爀漀眀猀 漀渀 愀渀搀 椀渀 琀栀攀 猀欀椀渀猀 漀昀 琀栀攀 最爀愀瀀攀猀⸀  唀渀昀漀爀琀甀渀愀琀攀氀礀Ⰰ 琀栀攀 焀甀愀氀椀琀礀 愀渀搀 挀漀渀猀椀猀琀攀渀挀礀 漀昀 琀栀攀 瀀爀漀搀甀挀琀 洀愀搀攀 昀爀漀洀 琀栀攀猀攀 ✀渀愀琀甀爀愀氀✀ 礀攀愀猀琀猀 挀愀渀渀漀琀 戀攀 最愀甀最攀搀 眀攀氀氀 瀀爀椀漀爀 琀漀 琀栀攀 栀愀爀瘀攀猀琀 眀椀琀栀漀甀琀 猀椀最渀椀昀椀挀愀渀琀 氀愀戀漀爀愀琀漀爀礀 昀愀挀椀氀椀琀椀攀猀 漀爀 搀椀爀攀挀琀 攀砀瀀攀爀椀洀攀渀琀愀琀椀漀渀⸀   䤀✀瘀攀 渀漀眀 搀漀渀攀 㐀 戀愀琀挀栀攀猀 漀昀 眀椀渀攀 甀猀椀渀最 漀渀氀礀 琀栀攀 礀攀愀猀琀 漀渀 琀栀攀 猀欀椀渀猀Ⰰ 戀漀琀栀 眀椀琀栀 愀渀搀 眀椀琀栀漀甀琀 洀漀搀攀爀渀 挀栀攀洀椀挀愀氀 愀搀搀椀琀椀瘀攀猀⸀  伀渀氀礀 漀渀攀 栀愀猀 挀漀洀攀 漀甀琀 搀爀椀渀欀愀戀氀攀⸀  䤀昀 䤀 眀攀爀攀 琀爀礀椀渀最 琀漀 氀椀瘀攀 漀昀昀 琀栀椀猀 猀甀挀挀攀猀猀 爀愀琀攀 䤀✀搀 栀愀瘀攀 最椀瘀攀渀 甀瀀 氀漀渀最 愀最漀⸀  䤀琀 最椀瘀攀猀 洀攀 愀 氀漀琀 漀昀 猀礀洀瀀愀琀栀礀 昀漀爀 琀栀攀 瀀攀爀椀漀搀 瘀椀渀琀渀攀爀 琀爀礀椀渀最 琀漀 瀀爀漀搀甀挀攀 猀漀洀攀琀栀椀渀最 栀攀 挀漀甀氀搀 猀攀氀氀 琀漀 瀀爀漀瘀椀搀攀 愀 氀椀瘀椀渀最⸀  ഊ ਀䄀 瀀攀爀椀漀搀 瘀椀渀琀渀攀爀 洀椀最栀琀 栀愀瘀攀 挀漀氀氀攀挀琀攀搀 琀栀攀 氀攀攀猀 昀爀漀洀 愀 瀀爀漀搀甀挀琀椀漀渀 爀甀渀 眀栀椀挀栀 眀漀爀欀攀搀 漀甀琀 眀攀氀氀 愀渀搀 甀猀攀搀 琀栀愀琀 愀猀 琀栀攀 猀琀愀爀琀攀爀 昀漀爀 猀甀戀猀攀焀甀攀渀琀 爀甀渀猀⸀  䠀漀眀攀瘀攀爀Ⰰ 眀椀琀栀漀甀琀 昀爀攀攀稀椀渀最Ⰰ 搀攀栀礀搀爀愀琀椀漀渀Ⰰ 漀爀 猀椀洀椀氀愀爀 琀攀挀栀渀椀焀甀攀猀 琀栀攀爀攀 椀猀 渀漀 爀攀氀椀愀戀氀攀 洀攀琀栀漀搀 漀昀 洀愀欀椀渀最 挀攀爀琀愀椀渀 礀漀甀 愀爀攀 最漀椀渀最 琀漀 最攀琀 琀栀攀 猀愀洀攀 爀攀猀甀氀琀猀⸀    匀琀椀氀氀Ⰰ 愀 猀甀挀挀攀猀猀昀甀氀 爀甀渀 眀漀甀氀搀 戀攀 最漀漀搀 爀攀愀猀漀渀 昀漀爀 愀 瘀椀渀琀渀攀爀 琀漀 爀攀琀愀椀渀 琀栀攀 氀攀攀猀 椀渀 漀爀搀攀爀 琀漀 挀漀渀琀椀渀甀攀 琀漀 搀攀瘀攀氀漀瀀 愀 最漀漀搀 礀攀愀猀琀 氀椀渀攀愀最攀⸀    圀栀椀氀攀 瘀椀猀椀琀椀渀最 䜀攀爀洀愀渀礀Ⰰ  眀攀 眀攀爀攀 琀漀氀搀 漀昀 琀栀攀 瀀爀愀挀琀椀挀攀 漀昀 眀椀渀攀 昀爀漀洀 瀀爀攀瘀椀漀甀猀 戀愀琀挀栀攀猀 戀攀椀渀最 猀愀瘀攀搀 愀猀椀搀攀 愀猀 愀 猀琀愀爀琀攀爀 昀漀爀 琀栀攀 猀甀戀猀攀焀甀攀渀琀 礀攀愀爀⸀   吀栀椀猀 椀猀 愀渀 攀砀愀洀瀀氀攀 漀昀 琀栀攀 礀攀愀猀琀 挀甀氀琀甀爀椀渀最 眀栀椀挀栀 礀椀攀氀搀攀搀 琀栀攀 洀漀搀攀爀渀 礀攀愀猀琀猀 眀攀 甀猀攀 琀漀搀愀礀⸀   吀栀攀 礀攀愀猀琀 甀猀攀搀 琀漀 瀀爀漀搀甀挀攀 琀栀椀猀 眀椀渀攀 椀猀 漀渀攀 漀昀 猀攀瘀攀爀愀氀 爀攀愀搀椀氀礀 愀瘀愀椀氀愀戀氀攀 甀渀搀攀爀 琀栀攀 䰀愀氀瘀椀渀 瀀爀漀搀甀挀琀 渀愀洀攀⸀   䄀挀挀漀爀搀椀渀最 琀漀 䐀爀⸀ 䌀氀愀礀琀漀渀 䌀漀渀攀Ⰰ 䐀椀爀攀挀琀漀爀 漀昀 琀栀攀 䰀愀氀氀攀洀愀渀搀 䤀渀挀⸀ 氀愀戀漀爀愀琀漀爀椀攀猀Ⰰ 琀栀攀 洀愀樀漀爀椀琀礀 漀昀 琀栀攀 礀攀愀猀琀猀 瀀爀漀搀甀挀攀搀 甀渀搀攀爀 琀栀椀猀 氀愀戀攀氀 愀爀攀 瀀爀漀搀甀挀琀猀 眀栀椀挀栀 眀攀爀攀 椀猀漀氀愀琀攀搀 愀渀搀 椀搀攀渀琀椀昀椀攀搀 戀礀 瘀愀爀椀漀甀猀 䘀爀攀渀挀栀 椀渀猀琀椀琀甀琀攀猀 昀爀漀洀 琀栀攀 爀攀最椀漀渀猀 漀昀 䈀漀爀搀攀愀甀砀Ⰰ 䈀甀爀最甀渀搀礀Ⰰ 䌀栀愀洀瀀愀最渀攀Ⰰ 愀渀搀 琀栀攀 刀栀渀攀⸀    䄀氀琀栀漀甀最栀 琀栀攀礀 栀愀瘀攀 戀攀攀渀 挀甀氀琀椀瘀愀琀攀搀 琀漀 瀀爀漀搀甀挀攀 猀瀀攀挀椀昀椀挀 挀栀愀爀愀挀琀攀爀椀猀琀椀挀猀 琀栀攀礀 愀爀攀Ⰰ 椀渀 攀昀昀攀挀琀Ⰰ 琀栀攀 搀攀猀挀攀渀搀愀渀琀猀 漀昀 琀栀攀 礀攀愀猀琀 甀猀攀搀 戀礀 琀栀漀猀攀 眀栀漀洀 眀攀 椀渀 琀栀攀 匀䌀䄀 愀爀攀 ✀爀攀挀爀攀愀琀椀渀最✀⸀ ഊ ਀ഊLeft: Mystic press. Fifteenth-century manuscript. The Ribeaupierre Bible. Surrounding the press are illustrations of the wine used in sacrament. Public Library of Colmar. Right: Damon operating the press. ਀吀栀攀 倀爀攀猀猀椀渀最⸀ഊ ਀䄀昀琀攀爀 愀瀀瀀爀漀砀椀洀愀琀攀氀礀 昀椀瘀攀 搀愀礀猀 琀栀攀 昀爀甀椀琀 椀猀 猀攀瀀愀爀愀琀攀搀 昀爀漀洀 琀栀攀 樀甀椀挀攀 ⠀渀漀眀 挀愀氀氀攀搀 琀栀攀 ∀洀甀猀琀∀⤀⸀  䄀氀琀栀漀甀最栀 䤀 栀愀瘀攀 渀漀琀 昀漀甀渀搀 瀀攀爀椀漀搀 琀攀砀琀猀 最椀瘀椀渀最 愀渀 攀砀愀挀琀 搀甀爀愀琀椀漀渀 昀漀爀 氀攀愀瘀椀渀最 琀栀攀 樀甀椀挀攀 漀渀 琀栀攀 洀甀猀琀Ⰰ 䤀 栀愀瘀攀 昀漀甀渀搀 琀栀愀琀 最漀椀渀最 洀漀爀攀 琀栀愀渀 㔀 搀愀礀猀 琀攀渀搀猀 琀漀 礀椀攀氀搀 愀渀 甀渀瀀氀攀愀猀愀渀琀Ⰰ 戀椀琀琀攀爀 昀氀愀瘀漀爀 眀栀椀挀栀 椀猀 搀椀昀昀椀挀甀氀琀 琀漀 漀瘀攀爀挀漀洀攀⸀  䰀攀猀猀 琀栀愀渀 琀栀爀攀攀 搀愀礀猀Ⰰ 眀椀氀氀 渀漀琀 最椀瘀攀 洀甀挀栀 挀漀氀漀爀 攀砀琀爀愀挀琀椀漀渀 愀渀搀 爀攀猀甀氀琀 椀渀 愀 爀漀猀 眀椀琀栀 瘀攀爀礀 氀椀最栀琀 戀漀搀礀⸀  吀栀椀猀 栀愀猀 戀攀攀渀 愀昀昀椀爀洀攀搀 琀漀 洀攀 戀礀 瀀爀漀昀攀猀猀椀漀渀愀氀 眀椀渀攀洀愀欀攀爀猀 椀渀 䜀攀爀洀愀渀礀Ⰰ 䘀爀愀渀挀攀Ⰰ 愀渀搀 琀栀攀 唀⸀匀⸀  䤀 猀甀猀瀀攀挀琀 琀栀攀 瀀攀爀椀漀搀 瘀椀渀琀渀攀爀 愀爀爀椀瘀攀搀 愀琀 愀 猀椀洀椀氀愀爀 昀椀渀搀椀渀最 攀椀琀栀攀爀 戀礀 椀渀猀琀爀甀挀琀椀漀渀 漀爀 瀀爀愀挀琀椀挀攀⸀   吀栀椀猀 眀漀甀氀搀 琀栀攀渀 攀渀挀漀甀爀愀最攀 搀攀瘀攀氀漀瀀洀攀渀琀 漀昀 爀攀最椀漀渀愀氀 琀爀愀搀椀琀椀漀渀猀 猀甀挀栀 愀猀 琀栀攀 爀漀猀✀猀 漀昀 䄀渀樀漀甀Ⰰ 攀琀挀⸀ ഊ ਀圀栀攀渀 琀栀攀 琀椀洀攀 挀漀洀攀猀 琀漀 猀攀瀀愀爀愀琀攀 琀栀攀 猀欀椀渀猀 昀爀漀洀 琀栀攀 洀甀猀琀Ⰰ 琀栀攀 瘀椀渀琀渀攀爀 氀漀漀欀攀搀 昀漀爀 愀 瀀爀攀猀猀 椀渀 漀爀搀攀爀 琀漀 攀砀琀爀愀挀琀 愀猀 洀甀挀栀 漀昀 琀栀攀 樀甀椀挀攀 昀爀漀洀 琀栀攀 瀀甀氀瀀 愀猀 瀀漀猀猀椀戀氀攀⸀  ഊ ਀䄀猀 挀椀琀攀搀 瀀爀攀瘀椀漀甀猀氀礀 ∀圀椀渀攀ⴀ瀀爀攀猀猀攀猀Ⰰ 瀀愀爀琀椀挀甀氀愀爀氀礀 漀昀 琀栀攀 猀挀爀攀眀ⴀ琀礀瀀攀Ⰰ 戀攀挀愀洀攀 氀愀爀最攀爀 愀猀 琀栀攀 瘀漀氀甀洀攀 漀昀 琀栀攀 最爀愀瀀攀猀 椀渀瘀漀氀瘀攀搀 椀渀挀爀攀愀猀攀搀⸀  匀洀愀氀氀 瀀爀漀瀀爀椀攀琀漀爀猀Ⰰ 椀渀挀氀甀搀椀渀最 瀀攀愀猀愀渀琀猀Ⰰ 挀漀甀氀搀 渀漀琀 愀昀昀漀爀搀 琀栀攀椀爀 漀眀渀 瀀爀攀猀猀攀猀 愀渀搀 椀渀猀琀攀愀搀 甀猀攀搀 琀栀漀猀攀 漀昀 琀栀攀椀爀 氀漀爀搀猀 漀爀 眀攀愀氀琀栀椀攀爀 渀攀椀最栀戀漀爀猀Ⰰ 甀猀甀愀氀氀礀 昀漀爀 瀀愀礀洀攀渀琀 椀渀 眀椀渀攀⸀  伀渀挀攀 琀栀攀 樀甀椀挀攀 栀愀搀 戀攀攀渀 攀砀琀爀愀挀琀攀搀Ⰰ 椀琀 眀愀猀 琀爀愀渀猀昀攀爀爀攀搀 琀漀 眀漀漀搀攀渀 戀愀爀爀攀氀猀 昀漀爀 昀攀爀洀攀渀琀愀琀椀漀渀 愀渀搀 氀愀琀攀爀 琀爀愀渀猀瀀漀爀琀愀琀椀漀渀⸀∀ऀ嬀䄀 匀栀漀爀琀 䠀椀猀琀漀爀礀 漀昀 圀椀渀攀 瀀⸀ 㤀㜀崀ഊ ਀倀爀攀猀猀攀猀 栀愀瘀攀 戀攀攀渀 昀漀甀渀搀 椀渀 猀攀瘀攀爀愀氀 昀漀爀洀猀⸀  䤀渀 䜀爀攀攀挀攀 愀渀搀 䤀琀愀氀礀 猀琀漀渀攀 瘀愀琀猀 眀椀琀栀 栀攀愀瘀礀 猀琀爀甀挀琀甀爀攀猀 琀漀 氀漀眀攀爀 愀 栀攀愀瘀礀 眀攀椀最栀琀 漀渀琀漀 琀栀攀 最爀愀瀀攀猀 栀愀瘀攀 戀攀攀渀 昀漀甀渀搀 椀渀 愀渀挀椀攀渀琀 搀椀最猀⸀  䠀漀氀攀猀 愀爀漀甀渀搀 琀栀攀 戀愀猀攀 漀昀 琀栀攀 瘀愀琀 愀氀氀漀眀攀搀 琀栀攀 樀甀椀挀攀 昀爀漀洀 琀栀攀 瀀爀攀猀猀椀渀最 琀漀 戀攀 挀漀氀氀攀挀琀攀搀 椀渀琀漀 挀栀愀渀渀攀氀猀 愀渀搀 爀漀甀琀攀搀 椀渀琀漀 戀愀爀爀攀氀猀Ⰰ 攀琀挀⸀ 昀漀爀 昀攀爀洀攀渀琀愀琀椀漀渀⸀   䤀渀 䘀爀愀渀挀攀 愀渀搀 䜀攀爀洀愀渀礀 猀椀洀椀氀愀爀 瀀爀攀猀猀攀猀 洀愀搀攀 漀昀 眀漀漀搀 猀琀椀氀氀 攀砀椀猀琀 椀渀 洀甀猀攀甀洀猀⸀    匀漀洀攀 漀昀 琀栀攀 洀漀猀琀 椀洀瀀爀攀猀猀椀瘀攀 戀攀椀渀最 椀渀 琀栀攀 瀀漀猀猀攀猀猀椀漀渀 漀昀 氀漀挀愀氀 瘀椀氀氀愀最攀猀 眀栀攀爀攀 琀栀攀礀 眀攀爀攀 挀漀渀猀椀搀攀爀攀搀 挀漀洀洀甀渀椀琀礀 瀀爀漀瀀攀爀琀礀⸀  ഊ ਀ഊIn these photo's the fruit is being transferred into the press basket. The wood press blocks are then placed on top of the fruit and the press head installed. ਀ഊThe press I use is representative of many seen in late period. The basket consists of vertical oak slats spaced to permit fluid to flow out but not the pulp. I use a nylon mesh to line the interior of the basket as an additional restraint for the pulp. The must and pulp is transferred out of the primary and into the press. An oak disk is placed atop the filled basket and pressed down on the fruit by turning the screw or a press-head which rotates on a fixed screw. The fluid flows out into a clean secondary. The period container would have been oak casks or ceramic amphorae. With the pressing complete, all that remains is seeds and skins. The cake is broken up and tilled into the soil to break down and provide nutrients for the vineyard. ਀ഊIn the photo's above, the grapes have been pressed and the must collected into the white bucket. The must is in the process of being siphoned out of the catch bucket into a glass carboy for aging and clearing. The photo at right is the press cake with the press basket disassembled. This is all that remains of the 90 pounds of grapes that went into the wine. ਀ഊThe seeds could be processed to extract grapeseed oil but that is well beyond my capabilities and intent at this time. ਀ഊIn Northern Europe the must would traditionally be stored in oak kegs for aging. For the first several times the barrel is used, the aging must will extract tannins and flavor elements from the wood. In time, with continued use, the impact would be greatly reduced. Aging in ceramics causes less impact on the flavor but making ceramic vessels of great capacity is difficult due to the weight of the contents. ਀ഊDuring the fermentation period it is important to keep bugs, dirt, and other foreign substances out of the must. From discussions with European winemakers I've been told of their ancient predecessors using everything from simple leather covers and wood disks covering the mouths of the fermentation vessels to pouring a layer of olive oil over the top of the must. Given a cool environment (such as in a cavern) it would keep the oil from going rancid. As you tour wineries in Europe many of those who claim to a long lineage are built at or near to cavern complexes. Due to the lack of temperature control, I am not willing to try the oil method. However, the modern winemaker finds the equivalent of the leather flap in the modern fermentation lock. It permits gasses inside the vessel to escape while preventing dirt, insects, etc. from entering the must. ਀ഊOnce the juice has been separated from the fruit the next factor in winemaking is time. During this period the flavors of the wine are developing and suspended particles are settling out of the must. Cooling the must will accelerate the process. 'Chill proofing' is still the most common in use today. Once active fermentation is complete, the wine is moved to a cool environment where the lower temperature fluids are not capable of sustaining materials in suspension. Again, the Europeans took advantage of a countryside riddled with caves to store and process their products. For example, Veuve Amiot of St. Hilaire, France (just outside Saumur) has over 18 hectares of tunnels running through the sandstone of the Loire river valley. The establishment claims to have existed since the 1400's. The temperature stability of the caves is also ideal for the aging and long term storage of the wines. ਀ഊLe Menagier de Paris, a work written in the late fourteenth century, possibly by a knight in the service of the Duke of Berry is one source which mentions the use of egg white used as a fining agent to speed clarification of the wine. [Short History of Wine, p 110] Some modern vintners continue the practice but most choose to use any of a number of commercially available clearing agents. These do not involve as many risks or impact the flavor of the finished product. I have worked with several of these clearing agents and found them to be satisfactory but less than ideal. I will often finish with a .5 micron sterile filter, which provides stellar clarity and will remove over 80% of active yeast organisms preventing spoilage, burst bottles, etc. ਀ഊThere are some conditions under which the wine will not clear. For example, a haze created by pectin's or proteins suspended in the must. Generally these require the intervention of modern chemistry and technology to overcome. In the case of a pectin haze, it does not adversely affect the flavor the wine, the wine just won't be clear. I've had several batches where my wife and I just decided to put the wine in a large beverage crock in the kitchen and drink it anyway. Without modern chemistry the period winemaker would be limited to a similar choice. ਀ഊThe choice of vessels in which to age, store, and ship wines is one all winemakers need to address. Wood barrels are convenient for handling and shipping. Additionally many wines benefit from extraction of flavors and tannins from the wood. When a merchant shipped his wines in barrels there was no special handling required other than making certain the bung remained in place. Unfortunately, barrels are costly and reuse is risky. Any spoilage bacteria which gets into the barrel will find a good home in the pores of the wood making the barrel unusable for anything more than a planter. Ceramics are easier to clean but they are both fragile and heavy compared to their capacity. Moving ceramics about requires a good deal of careful handling. And yet, archeologists have found numerous examples in digs and sunken wrecks. It would appear that many merchants believed the amphorae to be dependable. For a brief period I used an amphora made for me by my wife which had been coated with a food-safe glaze. After a few years it started to develop minute cracks in the glazing so I have retired it. For ease of use and sanitation I have chosen to use food grade plastic for my primary fermenter and glass for the secondary. I use glass wine bottles for storage and transport for ease of storage. The size is also about right for responsible consumption. ਀ഊOnce the wine had reached the point where the winemaker decided it was time to send his wines to market, the barrels would be pulled from the caves and shipped throughout Europe. The Duke of Burgundy came to be known in the 1500's as 'the king of wine' due to the richness of the lands and the demand for the wines from his domain. ਀ഊThe amount of time required for aging the wine is varied. Many of your drier wines grow increasingly better with time. In certain regions, such as England, the preferences were for sweet wines so many wines were consumed young. Wines similar to Beaujolais were in high demand in London during the 1400's. Sweet wines of this character tend to have a short shelf life. This led to merchants who found themselves with quantities of wine past their time. They added spices, pitch, and other ingredients to cover the spoilage. In 1456, records from the Mayor of London found, for example, that the Lombard wine merchants had adulterated their sweet wines to cover the wines short comings and ordered 150 barrels to be staved in. [A short history of Wine. p109] ਀ഊ This, then, could lead into a discussion about the wine trade and its position in the politics and economy of Europe, but that is beyond the scope of this paper. ਀ഊIn Summary. ਀吀栀攀 眀椀渀攀 搀攀猀挀爀椀戀攀搀 栀攀爀攀Ⰰ 眀栀椀氀攀 洀漀搀攀爀渀氀礀 瀀爀漀搀甀挀攀搀Ⰰ  眀漀甀氀搀 渀漀琀 戀攀 漀甀琀 漀昀 瀀氀愀挀攀 漀渀 琀栀攀 琀愀戀氀攀 漀昀 愀渀礀 䔀甀爀漀瀀攀愀渀 氀椀瘀椀渀最 昀爀漀洀 䤀洀瀀攀爀椀愀氀 刀漀洀攀 琀漀 琀栀攀 刀攀渀愀猀挀攀渀挀攀⸀  ഊ ਀䤀 栀愀瘀攀 瀀爀漀搀甀挀攀搀 眀椀渀攀猀 甀猀椀渀最 挀漀洀瀀氀攀琀攀氀礀 瀀攀爀椀漀搀 椀渀最爀攀搀椀攀渀琀猀 ⠀樀甀猀琀 最爀愀瀀攀猀Ⰰ 渀漀 挀栀攀洀椀猀琀爀礀Ⰰ 渀漀 挀甀氀琀甀爀攀搀 礀攀愀猀琀⤀  愀渀搀 瀀攀爀椀漀搀 猀琀礀氀攀 瘀攀猀猀攀氀猀 ⠀挀攀爀愀洀椀挀 愀洀瀀栀漀爀愀⤀Ⰰ 愀渀搀 焀甀愀猀椀ⴀ瀀攀爀椀漀搀 栀愀渀搀氀椀渀最 ⠀渀漀 昀椀氀琀攀爀椀渀最Ⰰ 攀琀挀⸀⤀  戀甀琀 昀漀甀渀搀 琀栀攀 猀瀀漀椀氀愀最攀 爀愀琀攀 眀愀猀 瀀爀漀栀椀戀椀琀椀瘀攀⸀    䜀椀瘀攀渀 愀 挀愀瘀攀 漀爀 挀漀漀氀 爀漀漀洀 昀漀爀 最爀攀愀琀攀爀 攀渀瘀椀爀漀渀洀攀渀琀愀氀 挀漀渀琀爀漀氀 䤀 洀椀最栀琀 挀漀渀猀椀搀攀爀 搀漀椀渀最 椀琀 愀最愀椀渀⸀   䠀漀眀攀瘀攀爀Ⰰ 最椀瘀攀渀 洀礀 挀甀爀爀攀渀琀 猀椀琀甀愀琀椀漀渀Ⰰ 䤀 瀀爀攀昀攀爀 琀漀 甀猀攀 眀栀愀琀 椀猀 愀瘀愀椀氀愀戀氀攀 琀漀 欀攀攀瀀 琀栀攀 漀搀搀猀 椀渀 洀礀 昀愀瘀漀爀⸀ഊ ਀䴀甀挀栀 洀漀爀攀 挀漀甀氀搀 戀攀 猀愀椀搀 愀戀漀甀琀 眀椀渀攀 琀礀瀀攀猀 愀渀搀 琀栀攀 猀琀礀氀攀猀 愀渀搀 瀀爀攀昀攀爀攀渀挀攀猀 漀昀 搀椀昀昀攀爀攀渀琀 爀攀最椀漀渀猀Ⰰ 愀渀攀挀搀漀琀攀猀 愀渀搀 挀漀洀洀攀渀琀猀 戀礀 䔀甀爀漀瀀攀愀渀 瘀椀渀琀渀攀爀猀 眀攀✀瘀攀 猀瀀漀欀攀渀 眀椀琀栀Ⰰ 攀琀挀⸀ 戀甀琀 琀栀愀琀 椀猀Ⰰ 愀最愀椀渀Ⰰ 眀攀氀氀 戀攀礀漀渀搀 琀栀攀 猀挀漀瀀攀 漀昀 琀栀椀猀 搀漀挀甀洀攀渀琀⸀  ഊ ਀䐀愀洀漀渀 䠀爀漀愀爀猀猀漀渀 ഊWeinzer, Burg Borrendöhl ਀ⴀⴀⴀⴀⴀⴀഊCopyright 2008 by Hugh Niewoehner, 6931 S. 73rd. East Ave., Tulsa OK, 74133. . Permission is granted for republication in SCA-related publications, provided the author is credited. Addresses change, but a reasonable attempt should be made to ensure that the author is notified of the publication and if possible receives a copy. ਀ഊIf this article is reprinted in a publication, I would appreciate a notice in the publication that you found this article in the Florilegium. I would also appreciate an email to myself, so that I can track which articles are being reprinted. Thanks. -Stefan. ਀ഊ ਀㼀㼀ഊ ਀㼀㼀ഊ ਀㼀㼀ഊ ਀㼀㼀ഊ ਀ഊ ਀䔀搀椀琀攀搀 戀礀 䴀愀爀欀 匀⸀ 䠀愀爀爀椀猀ऀ嘀椀渀琀渀最ⴀ倀爀漀挀攀猀ⴀ愀爀琀ऀ倀愀最攀 ㄀㐀 漀昀 ㄀㐀ഊ ਊ