Issue link: http://winesandvines.uberflip.com/i/131907
W I NEMAK I NG Believe the freeze When the weatherman says there will be a hard freeze into the teens over the weekend, believe him. If you don't believe him, wait until it warms up and you will see some of the grandest waterfalls—some from the barrel room and some from the mezzanine. When it happens the first time, shame on God. When it happens the second time, shame on you. Stock lysozyme Always have a reasonable supply of lysozyme on hand during fermentation. If you see that your wine is getting "stuck," get the lysozyme into the tank ASAP. Lactic acid bacteria can generate enormous amounts of acetic acid on a daily basis, so much so that you may have serious problems completing alcoholic fermentation. Lysozyme is not a cheap date, but it will save you a great deal of money and angst in the long run. Shelf of shame I had just set up my new office and placed on a shelf items that had made it into the destemmer/crusher: rakes, sprinklers, rocks (big ones), bolts, hose clamps, shears. My vineyard manager walked in, hung his head down and said: "That's my shelf of shame." Even the most diligent hopper operator can't overcome all of them, but make sure they know where the "kill" switch is. It will likely save some of your expensive equipment and a great deal of time. Underground discoveries It is truly amazing how much underground plumbing and electrical conduit you can find with a backhoe, especially when I was the "stick" operator. Before you do any below-grade excavation, have your place checked for everything that might be within your construction area. USA North does this service for free, and their number is (800) 227-2600. It really is a no-brainer. Volunteers are expensive I have found that volunteer labor is way too expensive in the long run. Well-intentioned customers who want to experience the "romance" of the wine business quickly lose their enthusiasm when they find out how hard the work really is. To appease customers who want to experience winemaking first-hand, offer a winemaking seminar. Topics could include harvest, crush, barreling, bottling—you name it! Challenges and rewards Owning your own winery is a difficult business. Don't presume you can do all jobs well; surround yourself with smart people to work in their fields of expertise (it makes you look smart, too). That old adage that it takes millions to make a million in the wine business is very true. When it gets really tough, it's nice to know you can have a glass of wine at the end of the day. Imagine if you made microchips! Thirty years have gone by quickly, and the wine business is still as rewarding, romantic, intellectually challenging and new as it was in my first year. What other job on the planet affords you good friends, great times and places to go, access to some of the world's finest wines and food? It's also a great venue to raise your children. When I retire…wait… I'll never retire, this is way too much fun! Steve Pessagno is the proprietor of Pessagno Winery in California's Monterey County, and former winemaker for Jekel Vineyards and Lockwood Vineyards. Now all print subscribers get free digital access View this issue on your computer or any mobile device. DIGITAL EDITION winesandvines.com/digitaledition Win es & V i n es JU NE 20 13 71