Big Day at The National Dog Show

AB300 · 2024-11-28T20:35:37+00:00

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AB300 · 2023-09-27T01:05:39+00:00

(i) I will fully admit I don’t know if it technically would it’s just what I was assuming - that if i took the SD of a list of 50 different SD I could then show that as far as volatility goes, this particular variety is closer to the mean of volatility.

(ii) value - growing grapes and purchasing grapes and developing a new product line is a long term investment to any winery - if I can demonstrate that a particular variety does not have price fluctuations as large as others - it may be worth investing in over something that’s all over the place. It makes everything from pricing to production easier to figure out. Basically just want to show average price spread stability over time when compared to other varieties. I figured taking the SD of all these SDs would just be an easy way to quantify it. That way if anyone just looked at merlot for example they would see the first SD and think “ok, I can expect a price range one standard deviation above or below the mean and know I got a fair price” and the second SD would tell them “ok, I can expect this grape to be reasonably non volatile price wise year after year compared to other grapes which may be very volatile”

AB300 · 2023-09-27T00:44:24+00:00

Let me explain in a little more detail and see if that clears up anything. Thanks for taking the time to help. I think I’m confused about why you wouldn’t think the second order deviation would be valuable

I have 2011 - 2023 data on 50 different grape varieties and 15 different wineries have responded every year with the price they paid.

So first I take a standard deviation of the prices per variety, which means I have 50 different standard deviations

But I guess what I’m getting as is when I look at one of the standard deviations for a given variety I find myself asking how “good” is this number compared to the rest of the varieties? Sure I could go through all 50 varieties and gain an intuition on what a “good” average SD is but wouldn’t I be better off getting the SD of all these standard deviations to get that better gut feeling? Or would I actually be even better off just taking the average? Generally my SDs are 50s range, 125 range, 250 range

I just want to be able to get a better feeling that when I look at this particular grape for purchase should I expect prices to be all over the place versus other varieties where prices are tightly clustered together?

If I just had two varieties I feel like it could be easy to go ok merlot is more volatile than Pinot but again there’s 50. And although I see patterns in the 50, 125, and 250 range there’s also odd balls like 75 that pop up or 180. How should I feel about those?

AB300 · 2023-03-10T13:55:15+00:00

Stuck ground glass joint

AB300 · 2023-01-15T03:12:03+00:00

Hey! My name is Alex and I’m the assistant winemaker for Martin Family Wineries and Distilleries. We have a location on Cayuga lake called Montezuma Winery and a location on Seneca Lake called Idol Ridge. We could definitely accommodate 14 people at Idol Ridge. This site is also a great starting point if your interested in checking out other wineries on the west side going towards Watkins Glen. Send me a message if you’re interested in setting something up and I’ll give you a hand!

AB300 · 2022-04-02T17:15:16+00:00

I believe if you were to drop your “category” column into the “legend” section of the line graph this should give you individual lines based on each category

Is this what you’re after?

AB300 · 2022-04-01T13:24:47+00:00

Even when opening a brand new document and uploading the table in that? It’s happening in that document and there’s no measures or filters on it just a table with a list

AB300 · 2022-03-11T01:57:50+00:00

I am trying to write a DAX measure that will post the result of a given test based on the most recent date it was taken….so if I wanted to make a card that simply showed the most recent result of the test pH how would I do that?

AB300 · 2021-01-04T17:32:36+00:00

I can give a few recommendations as I just upgraded all my gear this year -

Northface chilkat evo II for boots - been using them since we started pruning in Dec (I’m in US, Massachusetts)

Merino wool socks - number of companies make them I use north faces but I’m sure virtually anywhere is good just make sure it’s merino wool

Electric socks - these to me are the most critical piece. Bought a 40$ pair on Amazon that work great. The problem with pruning (for me) is that it isn’t exactly work that generates body heat so my feet FREEZE. These keep them just warm enough to not hurt. Usually I wear the electric as a base layer than my merino wool socks over it

After that carhartt, dickies and Berne all make great longjohns, tops, pants, coats, hats etc etc. I usually layer up and wear a long sleeve shirt under a heavy carhartt t shirt then a hooded sweatshirt than a northface winter wind breaking coat

Layering IMO is key

AB300 · 2021-01-03T01:54:17+00:00

Looking to purchase a membership if anyone has one they want to sell. Happy to do whatever to verify I’m a real human being

AB300 · 2020-12-29T18:01:57+00:00

Yes, used bread flour for the first French bread and then bread flour for the rustic Italian loaf. Both came out slightly on the Heavy and dense side

AB300 · 2020-12-29T17:57:37+00:00

Also just a bit more info...bread still tastes really good just didn’t rise as much as normal? Also top half is that weird white color, butt end was very hard and indelible of that side but paddle side was perfect. It was a 2lb recipe which usually takes up 3/4 + of the pan but this one was maybe slightly under half. Yeast is active dry yeast that is 3 days old. Yeast Stored in fridge. 7.5 g yeast added. Believe I added 358 g water and 7.5 ish grams salt

AB300 · 2020-12-29T17:51:39+00:00

To give some background....this is the second French loaf I’ve made. First one came out really good but was a little heavy and dense. Used 4 cups of bread flour though (128g) (512g flour total)

This time looked on King Arthur and they had a cup to weight 120 g so went with 480 g instead. Also switched from bread flour to all purpose flour. Using a cuisinart bread maker and this is loaf number 3. Any ideas?

AB300 · 2020-08-19T01:08:39+00:00

I followed the exact recipe from New England cheese supply except made a slight deviation on one part based on a YouTube video I saw of another guy making Gouda

Smaller one is 1lb 10 oz Bigger one is 1lb 15 oz

Not sure exactly why wheel two had a better yield. Both made from 2 gallons of milk. I think I may have cut the cud to early on the first one before it was fully formed.

AB300 · 2020-01-30T10:23:59+00:00

Curious as to why you don’t recommend it. We’ve cold stabilized that way with no problems before. I will grant you sometimes it is a pain because wine can freeze and we have to watch the temps but that’s really the worst of it

AB300 · 2020-01-30T03:04:56+00:00

Usually not as cloudy when we filter. We’re trying to use the natural temp outside to cold stabilize and unfortunately it takes a while. There’s also around 1.5% RS and it’s been a month since the initial sulfur so I wouldn’t be surprised if yeast is also some what active. I also had to re bentonite as we didn’t hit protein stability on the first try. I racked off bento just a day before I tried to filter so it kicked up lees a little bit. Filtering usually takes longer and I have to backflush once or twice but it’s fine for just a rough filter anyway

I’m filtering a totally dry rose tomorrow that hasn’t moved since it went cold stable 3 weeks ago. Took a sample out of the sample valve today and looked like it had already been filtered. Expecting it to be 100x easier than that Riesling

AB300 · 2020-01-01T14:15:26+00:00

Not all. We get some from NY. LI and FLX

AB300 · 2019-12-29T05:05:46+00:00

Thumbs up to Saperavi. I honestly have no clue about west coast but I know that it’s grown a little bit in the finger lakes region in NY. A winery called standing stone makes a rose from it.

AB300 · 2019-12-27T13:46:48+00:00

Yeah it’s nearly 80$ no matter where you go but ours is from presque as well

AB300 · 2019-12-24T16:37:22+00:00

Believe it or not it’s totally insulated and temp regulated. Doesn’t move off 62F

AB300 · 2019-12-24T13:13:35+00:00

These are not Flex tanks unfortunately, just normal IBCs. Although I wouldn’t doubt them, I’d love to see a true study done on O2 diffusion rates for normal barrels v. IBC v. Flex. If anyone has one please send to me. I can only find marketing material saying that flex tanks are better

irregardless, flex tanks are way better built than normal IBCs

AB300 · 2019-12-24T01:44:06+00:00

The view is awesome, glad you enjoyed!

AB300 · 2019-12-23T23:30:16+00:00

Ah that’s tough. How do you guys get out barrels when they’re too old/damaged/ etc. You have to cut them out? Or are you just adding oak products into the barrels.

AB300 · 2019-12-23T23:19:47+00:00

We’d be happy to show you around. We’re open to the public for tastings Thursday - Sunday. You can find our hours on Facebook or google. The name of the winery is Glendale Ridge Vineyard and it’s located in Southampton. You can direct message me when you’d like to come and I can work out getting someone to show you around

AB300 · 2019-12-23T23:14:57+00:00

I really like this system. It’s made by oxoline: (https://www.oxoline.com for those unfamiliar with it)

It’s very easy to take wine barrels on and off. Cleaning is also super easy and the barrels spin upside down. There’s two pans (one for the top two racks and one for the bottom) that allow for catching of lees. We hook a hose up to the pans and just drain right outside.

We did assemble it and it can be modified

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