Hello again, here I am again with more scarves and I liked it so much that I'm doing in all colors and the truth is that I like them all but as they say "everyone likes" and I teach you all you decide which is the one that you like.
Tuesday, December 28, 2010
Wednesday, December 22, 2010
What To Give A Dog Who Ate Bread
vice and caught a great friend Scarves
Well this time I come to show you the scarves we were doing at the weekend, thanks to the explanations given to me Montse it. Without their help I do not think it would have been able to do it and the truth is they are so easy to do I'm super hooked. Yesterday I went for wool to make in different colors. I hope you enjoy them as much as I liked me.
Well this time I come to show you the scarves we were doing at the weekend, thanks to the explanations given to me Montse it. Without their help I do not think it would have been able to do it and the truth is they are so easy to do I'm super hooked. Yesterday I went for wool to make in different colors. I hope you enjoy them as much as I liked me.
Saturday, December 18, 2010
Birthday Cake Iron Man
I'll tell you something that happened a few months ago:
held in September in Casarrubuelos Medieval Market, where I missed from their jobs to meet with Montse, a great friend to me, whom I met when I started this blog, what about 2 years, and after several failed attempts to meet here at last we could find.
On reaching the market began to see very nice things and gossiping between posts and people come to a place where my mother, without knowing it, said: Look here if you have nice things, and I started saying, look at this scarf, look at this jacket and the truth is when we saw the jacket was when I realized I had finally reached the moment I had waited and I was in front of the post Montse. I told my mother and my boy, who came with me and without saying anything we see the beautiful things that had ... but I could not wait any longer and said, "Hi I'm Alicia Montse finally we can know!". I think I have a surprise or at least that was the impression I left the post dio.Eentonces Montse and we hugged and I started talking and gave me a coasters promised me long ago when he and those who had not forgotten.
coasters are a beautiful and lovingly keep for when I get home. I also do embroidery was teaching Russian and in the end I stuck buying more stuff that I liked including needle embroidery to practice Russian. I hope we can find many more times because I was thrilled to meet her in person and only I can tell you is a wonderful person. For those who still do not know, here are the link to your blog for you to see the pretty things he does.
Thursday, December 16, 2010
What Is Quail Shampoo
Dear followers, it is my pleasure to announce that soon will honor the 30,000 visitors and want you to be protagonists of the celebration and thus pass on my thanks for this great event celebrating with a lot for helping me realize this dream I never thought I would get.
The draw will take place once collected the 30,000 visits, entered to win all those followers to leave a comment on this post and bearing the image of the drawing with the link to their blogs. I
you can point to announce the closing of the draw and now this is everything and I will be revealing what I am giving away the surprise moment.
Monday, December 13, 2010
Least Busy Dmv Southern California
Who or what ate my grapes? Experiments
Our experiment with sparkling wine has suffered a setback.
The objective of this experiment together in collaboration with Maestro Alfredo was to make a few bottles of sparkling wine with white grape Airen. We (Wines Ambiz) would provide the grapes and wine and Alfredo provide the specific facilities needed for sparkling wine (refrigeration equipment, special shelves for bottles placed upside down, etc) as well as knowledge of how to make the brew itself!
The idea was to set aside a lot of our normal Airen wine (see Note # 1 below), which we have done, and also make a late harvest and ferment this second batch of wine separately. The resulting wine has a higher alcohol content and sugar residual for the second fermentation in the bottle needed for the production of sparkling wines.
Well, as you can see from the photos, no grapes! We think it will have eaten animals (rabbits, birds) and / or insects. It has not rained much in Madrid from harvesting, apart from a few torrential rains. And the night temperatures have dropped to only a minimum of -8 º C. We do not believe they have been the rain and cold the cause of this. They must have been the animals.
Anyway all is not lost, and we have other options open. The most important thing for me now is to go ahead and produce some sparkling wine the way it is and learn from experience - after all, that's why we're doing all these experiments! I've been waiting for this since last June, and I'm not giving up now!
What we need is a source of sugar for the second fermentation in the bottle. And these are the possibilities that occur to me now (in order of preference):
1. The grapes from our own vineyard (It is not possible now)
2. Organic grapes from a neighbor (difficult if not impossible)
3. Conventional grapes from a neighbor (almost impossible)
4. Grape juice or green juice (?)
5. Grape juice or grape juice conventional (?)
6. Chaptalisation guarri-standard as they do in France (?)
I do not really like any of the alternatives. But there may be other options that I have not seen (yet). It may not even need to have any residual sugar to follow. "? I do not know! I'll have to read a little about the subject, and not leave all responsibility to the poor research topic Alfredo, as I have done so far!
In any case, next year (for surely we will return try next year), we will plan everything more carefully and consider alternative scenarios as well.
Note # 1 Our Airen "normal", that is the kind of wine that have been doing for 8 years has gone very well this year - I know because I organized an informal tasting on Friday December 3 (the post on the subject is coming soon) and really liked the staff! We will present est Airen 'normal' tasting we have arranged on Monday December 13, at 20 am in Madrid (CSO La Tabacalera , Glorieta de Embajadores. See 'Events' on my Facebook page with the name "Natural and Organic Wine Tasting."
(translated by Ignacio Segovia ) 
Our experiment with sparkling wine has suffered a setback.
No grapes!
The objective of this experiment together in collaboration with Maestro Alfredo was to make a few bottles of sparkling wine with white grape Airen. We (Wines Ambiz) would provide the grapes and wine and Alfredo provide the specific facilities needed for sparkling wine (refrigeration equipment, special shelves for bottles placed upside down, etc) as well as knowledge of how to make the brew itself!
The idea was to set aside a lot of our normal Airen wine (see Note # 1 below), which we have done, and also make a late harvest and ferment this second batch of wine separately. The resulting wine has a higher alcohol content and sugar residual for the second fermentation in the bottle needed for the production of sparkling wines.
Here too there are grapes!
Well, as you can see from the photos, no grapes! We think it will have eaten animals (rabbits, birds) and / or insects. It has not rained much in Madrid from harvesting, apart from a few torrential rains. And the night temperatures have dropped to only a minimum of -8 º C. We do not believe they have been the rain and cold the cause of this. They must have been the animals.
Another strain without grapes
Anyway all is not lost, and we have other options open. The most important thing for me now is to go ahead and produce some sparkling wine the way it is and learn from experience - after all, that's why we're doing all these experiments! I've been waiting for this since last June, and I'm not giving up now!
What we need is a source of sugar for the second fermentation in the bottle. And these are the possibilities that occur to me now (in order of preference):
1. The grapes from our own vineyard (It is not possible now)
2. Organic grapes from a neighbor (difficult if not impossible)
3. Conventional grapes from a neighbor (almost impossible)
4. Grape juice or green juice (?)
5. Grape juice or grape juice conventional (?)
6. Chaptalisation guarri-standard as they do in France (?)
I do not really like any of the alternatives. But there may be other options that I have not seen (yet). It may not even need to have any residual sugar to follow. "? I do not know! I'll have to read a little about the subject, and not leave all responsibility to the poor research topic Alfredo, as I have done so far!
In any case, next year (for surely we will return try next year), we will plan everything more carefully and consider alternative scenarios as well.
strains And no grapes!
Note # 1 Our Airen "normal", that is the kind of wine that have been doing for 8 years has gone very well this year - I know because I organized an informal tasting on Friday December 3 (the post on the subject is coming soon) and really liked the staff! We will present est Airen 'normal' tasting we have arranged on Monday December 13, at 20 am in Madrid (CSO La Tabacalera , Glorieta de Embajadores. See 'Events' on my Facebook page with the name "Natural and Organic Wine Tasting."
(translated by Ignacio Segovia )
Tuesday, December 7, 2010
Special Blend Rasta Big Stripe
Wineries (Report No.3)
(belated translation of original English post November 25, 2010)
1. Airen by carbonic maceration
Quiet and that is good news. The aromas are good (with lots of fruit and intense) and taste as well. No notes or funny smells. We could make a transfer to remove the lees, and release for Christmas, while the normal Airen. Indeed, this year we decided not to clarify the normal Airén because clarifying (egg white) remove not only particulate matter but also other interesting aromas and flavors. I think it is better than wine is a tad murky if this gain in aroma and flavor. What do you think?
2. Airen with skins
Again no news is good news. The aromas and flavors are good. Several people have advised me (Including Gottfried Lemprecht , which already produces this wine) it can not touch this wine for a long time. I intend to ignore them. I will do different tastings regularly to see how it evolves.
Anyway, I have to fix the top cover for leaks.
Leaks 3. Shiraz
This project can only be taken as an experiment in the sense that it is the first time we make wine with Shiraz. We have put in a 225 liters barrel (300 bottles) and the rest is in a stainless steel tank.
4. Petit Verdot
Like the Shiraz, is the first time we Petit Verdot. This batch of Petit Verdot normal parachute or so, but we suspect that something is happening! Although the fermentation was completed (apparently, because its density is 996!) The smell you get is what appears at the beginning of fermentation, stewed, with gas, not too fruity. Its taste is rather sweet. It seems that has been probably residual sugar. I do not know! At least not seems serious! I have to bring in an experienced sommelier to give me your opinion. Any suggestions?
5. Graciano explosion
I left for last what has happened to the Graciano because it's more interesting! A few days ago Graciano barrel exploded and left a mess in the area of \u200b\u200bbarrels!
interpret that fermentation was not finished and that the relatively high temperature of the barrel room (18 ° C) activated yeast.
was not present when it happened and John (who is he who has made room in their warehouse), had the detail clean them. Attached are some photos of the damage caused.
The cap itself is disaparecido. must be somewhere in the barrel room, but we have not found it yet.
(belated translation of original English post November 25, 2010)
1. Airen by carbonic maceration
Quiet and that is good news. The aromas are good (with lots of fruit and intense) and taste as well. No notes or funny smells. We could make a transfer to remove the lees, and release for Christmas, while the normal Airen. Indeed, this year we decided not to clarify the normal Airén because clarifying (egg white) remove not only particulate matter but also other interesting aromas and flavors. I think it is better than wine is a tad murky if this gain in aroma and flavor. What do you think?
From left to right:
Airen (carbonic maceration), Tempranillo, Airen (Normal)
Again no news is good news. The aromas and flavors are good. Several people have advised me (Including Gottfried Lemprecht , which already produces this wine) it can not touch this wine for a long time. I intend to ignore them. I will do different tastings regularly to see how it evolves.
Anyway, I have to fix the top cover for leaks.
Leaks 3. Shiraz
This project can only be taken as an experiment in the sense that it is the first time we make wine with Shiraz. We have put in a 225 liters barrel (300 bottles) and the rest is in a stainless steel tank.
Shiraz in the tank
Shiraz in the barrel
4. Petit Verdot
Like the Shiraz, is the first time we Petit Verdot. This batch of Petit Verdot normal parachute or so, but we suspect that something is happening! Although the fermentation was completed (apparently, because its density is 996!) The smell you get is what appears at the beginning of fermentation, stewed, with gas, not too fruity. Its taste is rather sweet. It seems that has been probably residual sugar. I do not know! At least not seems serious! I have to bring in an experienced sommelier to give me your opinion. Any suggestions?
Garnacha (left) and Petit Verdot (der)
5. Graciano explosion
I left for last what has happened to the Graciano because it's more interesting! A few days ago Graciano barrel exploded and left a mess in the area of \u200b\u200bbarrels!
interpret that fermentation was not finished and that the relatively high temperature of the barrel room (18 ° C) activated yeast.
was not present when it happened and John (who is he who has made room in their warehouse), had the detail clean them. Attached are some photos of the damage caused.
cap area
The cap itself is disaparecido. must be somewhere in the barrel room, but we have not found it yet.
The roof above the barrel
Friday, December 3, 2010
What To Write In A Wedding Card Christian
Finally! No more
(original post late translation in English of November 8, 2010)
it!
Finally! On Saturday, November 6 press finished wines
Here we are pumping a lot of Graciano has termnado of fermentation, stainless steel tanks to oak .
The light is very dim, so with this device as a miner could have a look to check the level inside the barrel.
were only 350 liters of Gratian, but the process was so complicated that it took us all day! That happened because the Graciano ferment in a barrel old we get. We had to reset the top of the barrel. This is an operation rather difficult if you are not Cooper!
affixed to metal rings, which are misplaced. These must be removed and then re-place them.
While doing this, we fill another oak Tempranillo 2010, and another one with Shiraz 2010. I missed taking pictures, but I have this:
(original post late translation in English of November 8, 2010)
it!
Finally! On Saturday, November 6 press finished wines
Juan handling pump
Here we are pumping a lot of Graciano has termnado of fermentation, stainless steel tanks to oak .
Fabio, across
The light is very dim, so with this device as a miner could have a look to check the level inside the barrel.
Close the "stick" we use to fill the barrel
were only 350 liters of Gratian, but the process was so complicated that it took us all day! That happened because the Graciano ferment in a barrel old we get. We had to reset the top of the barrel. This is an operation rather difficult if you are not Cooper!
use this paste (mixture of flour and water) to seal the top of the barrel.
Juan and Justo, trying to place the top of the barrel.
affixed to metal rings, which are misplaced. These must be removed and then re-place them.
manual presses Two Graciano bleeding.
While doing this, we fill another oak Tempranillo 2010, and another one with Shiraz 2010. I missed taking pictures, but I have this:
Foster 2009. Filled barrel in August 2010 .
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