In addition to various other trainings today (mostly safety protocol), I learned how to drive a tractor. I was told that only under emergency circumstances (the entire crush/press crew dying) would I have to drive it. But, wineries being dangerous places, my moment to shine may come. It wouldn't be very exciting, though. I'd just drive the tractor slowly through the vineyard and spread whatever's left of the grapes after pressing. The buzzword for this type of manure is "biodynamic".
Tractor training aside, it was more of the same today. Tons of fermentation tank cleaning, much labor, and enormous quantities of water consumed to combat the ridiculous heat. We did get a break this morning for respirator fitting, which was neat. The respirators are a necessary piece of equipment for sulfuring. Interestingly enough, the masks themselves and the screw-on cartridges are black. You know what this means? It's a free pass to walk around talking like Darth Vader. Absolutely.
So that was Day Three. Not as exciting as the first few days; but then, the novelty of the chores has worn off. Now they are just chores. Tomorrow should be nice and fresh again, though, since I'm going to be in the laboratory, assisting the enology (wine science) intern. That reminds me, too: there's a funny story about my laboratory schedule for the harvest. But I won't tell it now. I'll save it for tomorrow.
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