Wine Waste and the Environment


chicken food

You just can’t make wine without crushing some fruit or veggies. And the pulp waste that is left after the first fermentation was a concern of ours. The fruit of choice would be bagged, crushed, and covered with water to form the wine must. At the end of the first fermentation period, usually five to seven days, we would remove the pulp and have to dispose of it. For one gallon of wine, the amount of waste is negligible. But if we considered that, on average, one gallon of wine produces about a half pound of solid waste, when we start making 25 gallons of wine at a time, we are looking at over 10 pounds of waste. Yes, we could dispose of it into the garbage, but, we needed to see if there was a better way.

We realized that most grape wines are made from pressed grapes, so, why not press the fruit, extract the juice, and use the juice for the wine. We borrowed a juicer from a friend and discovered that although it added a step before making the wine, there was no messy bag of pulp, and when we tasted the wine several months later, it had a cleaner and crisper taste than the wine that was made the traditional “home wine” way,

Our next step was to purchase a fruit press. The volume of juice that we got when we pressed the fruit was about the same as when we juiced the fruit. The must of the wine was clearer so we don’t need to rack the wine as many times before bottling it.

But, what about the pulp? We still have to dispose of the pulp somehow. Putting it into the garbage was not the way we wanted to go. So, we decided to treat our hens with the fruit pulp. This is a win-win for us. We can eliminate tossing the pulp into the garbage and the hens enjoy the change of pace with the fruit pulp.

The only thing we need to consider now is the liquid waste during the racking process. The amount of alcohol in the waste is minute and it is diluted by the water used to clean the carboys. Again, the waste and water disposed of from one carboy is negligible but we needed to think about the amount we will have when we are doing hundreds of gallons of wine. The liquid waste can be caught in a reservoir and further diluted and spread on our fields. Although this may not fertilize the ground or be of great benefit to the plants, it is environmentally safe for the fields and will keep this waste out of the water ways, septic fields, and ground waters.

All in all, we feel that this process is an environmentally sound practice for our future winery.

KeiLin Farm, a producer of farm fresh beef and eggs, as well as premium hay, is located in Rose Township, Michigan and is in the process of acquiring the required licenses to become a small wine maker.

Is it Really Diet Wine?


wine-clipart-xigLMayiA

Keith called me into the living room this morning because the news was going to report on a new diet wine that would be out for Thanksgiving.

Diet wine? Okay diet, to me, means less calories, and often, less flavor. Interesting. I like my wine, so I’ve never been overly concerned about how many calories I’ve been consuming so I thought I’d look up how many calories are in a glass of wine.

Calories in alcohol

It turns out that 1 gram of alcohol contains 7 calories. It doesn’t matter if it is alcohol in wine, alcohol in beer, or alcohol in vodka. Drink 1 gram and you’ve consumed 7 calories.

On the other hand, 1 gram of sugar contains only 4 calories.

Wine is the product of fermenting the sugars in the fruits. Additional sugar may be added to the process if the fruit does not contain enough sugar.

Amount of alcohol

Given that 1 gram of alcohol is 7 calories, we need to know the amount of alcohol in our bottle of wine.

If you look at the label, it typically shows a number as a percent ABV – ABV in the alcohol based on volume – so a wine that is labeled at 11.5% ABV has that percentage of alcohol in the wine. If the wine is labeled “table wine” it contains between 10% and 14% alcohol. Dessert wines are between 14% and 24%.

Since the caloric value of the wine is based on the amount of alcohol in it, the higher the alcohol, the higher the calories. On average, a glass of wine can contain 100 to 300 calories.

Size of glass

This is critical to the amount of calories being consumed. The bigger the glass, the more the calories. Wine glasses, like any other glasses, come in an assortment of shapes and sizes. Most establishment pour a 6 oz. serving, some may pour a 5 oz. glass, but, hey, in my living room, I may pour 8 oz. in my glass.

Math time

Let’s see how this all adds up. The formula for determining the amount of calories in a glass of wine is:

(glass size in grams x alcohol % x 7) + (glass size in liters x sugar level x 4)

To keep it simple, we will say that there is no residual sugar and no added sugar to our glass of wine.

We are using a 6 oz. serving which is 170.097 grams. We also have two bottles of wine – the diet wine at 9.5% ABV and our favorite wine at 11% ABV.

Diet wine computes at 170.097 x 9.5% X 7 = 113 calories

Favorite wine computes at 170.097 x 11% x 7 = 131 calories

Oh, but wait! The bottle of the diet wine says it is only 85 calories. Is our math wrong? No. Our math is correct. Let’s look at the bottle again and check out the serving size. Their caloric value was based on a 5 oz. serving.

Which wine?

Diet is a great advertising ploy. The taste and flavor that the drinker likes and wants should determine the wine that is chosen.

There are low-alcohol wines available – German Kabinett Riesling at 8% ABV and Italian Moscato d’Asti at 5.5% ABV are two example. And these wines, even though they are not labeled “diet” are lower in calories as well.

Enjoy your wine because you like the flavor not because of the calories.

KeiLin Farm, a producer of farm fresh beef and eggs, as well as premium hay, is located in Rose Township, Michigan and is in the process of acquiring the required licenses to become a small wine maker.

Demystifying Wine


glass of wine_rec

Since we’ve started this new venture in making our own wine, we are often asked – isn’t this hard to do? Don’t you need a lot of special stuff? Doesn’t it take a lot of time?

Our best way to answer those questions is to use a process that everyone understands – making apple cider. Most of us have visited a cider mill and watched as the presses squeezed every drop of juice from the apples, sent the juice through a maze of tubes, and the finished product was bottled by the gallon, quart or pint.

So, how does this relate to wine?

The product

Dandelion field

The cider mill picks or purchases bushels of apples to make the cider.

As a wine maker, I have a wide variety of fruits, vegetables, and flowers that I can pick for my wine in addition to the traditional grapes. Unlike the cider mill, that can only produce cider with apples are in season, a winery, such as ours, can start a batch of wine selecting from the produce that is in season.

Both are so similar – they rely on produce that is in season.

The juice

pulp

The apples in the cider mill are pressed, usually in a cloth sandwiched between wood that exerts a tremendous force on the apples. The result is the juice.

The wine process is similar. Grapes, apples, and other fruit can be pressed in order to obtain the juice for the wine. Vegetables are often cooked to release their juices, and flowers are steeped like tea. More delicate fruits, like strawberries, can be run through a juicer.

In any case, both the cider mill and the winery rely on a method of juicing the produce.

Processing

carboysandfermenters_r

Here is one area where there is a difference in the process. At the cider mill, once the juice is flowing, it goes right to bottling.

A winery needs to add sugar, other optional ingredients, and yeast to the juice of the selected produce. This is the step that transforms ordinary juice into an alcoholic beverage. The amount of sugar determines the level of alcohol in the finished product. This process typically takes four to six months to complete.

Packaging

HeavenlyPeach r

The standard containers for apple cider are plastic jugs in gallon, quart, or pint sizes.

Wine can be bottled in the standard 750 ml bottles or the one-serving 187 ml bottles. The bottles can be clear or tinted and labeled accordingly.

The products are now ready for purchase.

The wine making process is not extremely difficult and it doesn’t need a lot of “special” equipment. Yes, it does take time to process, but, we guarantee you, it’s worth the wait.

KeiLin Farm, a producer of farm fresh beef and eggs, as well as premium hay, is located in Rose Township, Michigan and is in the process of acquiring the required licenses to become a small wine maker.

 

Natural or Organic


organic-labels

Advertising agencies know that how a food is marketed and the perception the public has about certain words can command a bigger profit in the grocery store. Both “natural” and “organic” grab the public’s attention. But the real question is, do either of these words mean that the food is any more nutritious than the foods that do not have either of these labels.

Natural

The term natural can be confusing. Most of us feel that natural means not artificial. But what, exactly, does it mean for our food?

According to USDA, natural can be used on foods that do not contain any artificial flavor or flavoring, coloring ingredient, or chemical preservative AND minimal processing was used to make the food edible or safe for human consumption.

Natural methods of preparing foods include freezing, drying, smoking, roasting, pressing fruits for juices, grinding meat, and separating eggs. Canning could be a natural method only if no chemical preservatives is used in the process. The use of solvent extraction, acid hydrolysis, and chemical bleaching is not considered a natural method.

Prepared foods can be labelled “natural” if an ingredient used is does not significantly change the character of the product. In this case, the label must identify that ingredient. For example, “All natural ingredients except dextrose and modified food starch.

Organic

The government has identified substances that can and cannot be used when raising foods that are organic. Most of us would like to think that organic means natural or non-synthetic, but, it does not. This is how it is stated on the Nation List web page.

“In general, synthetic substances are prohibited for crop and livestock production unless specifically allowed and non-synthetic substances are allowed for crop and livestock production unless specifically prohibited.”

So, exactly what is allowed and what is prohibited? For the complete list, you need to look at the National List of Allowed and Prohibited Substances.

And, to increase confusion, the list is reviewed every five years so some substances that were not prohibited could end up on the prohibited list and, of course, some substances that we thought should not be used, can now be used.

In addition, some of the prohibited substances could be used on certain crops or up to a certain amount.

Even if a product is labeled “organic” it may not be certified as organic. Organic farmers whose sales are less than $5,000 are exempt from certification.

But the bottom line is – is organic food better for you? Yes, if you are concerned about GMOs. But, if your organic fruits and vegetables need to be shipped in, you may be better off by purchasing fresh, natural foods from your local farmer.

KeiLin Farm, a producer of farm fresh beef and eggs, as well as premium hay, is located in Rose Township, Michigan and is in the process of acquiring the required licenses

Wow! A Double Yolk!


doubleYolk_ours

It’s happening again – we are finding double yolks in our eggs. My mother always thought it meant good luck, but does it?

Myths

With the odds of cracking open a double and triple (yikes!) yolk eggs are about one in one thousand, it’s understandable that there would be myths and superstitions surrounding this event.

Wiccans believe that the double yolk is a sign of good fortune, but the Norse thought it was a sign of doom – death was imminent for someone in the family. The most common myth is that someone in the family will get pregnant and have twins, or someone in the family will be getting married soon because of a pregnancy.

None of these occurrences have a time limit on them, and all could happen in a reasonable amount of time. But to attribute it to a double yolk egg, well, seems like a bit of a stretch.

Facts

Double yolks are caused the same way twins happen. The ovary releases two eggs too close together. In mammals, the result would be twins. For hens, the closeness of the release allows one shell to form around the two eggs forming a double yolk egg.

This typically happens in young hens whose system is not synced up properly or in older hens that are nearing the end of their egg laying days. In either case, it is the metabolism of the hen that causes this occurrence.

If the egg were fertilized, the result would probably be two dead chicks instead of twins since the egg shell itself could not expand to meet the growing demands of the chicks. The hens, themselves, could become egg bound or suffer from a vent prolapse.

There are some hens that have a hereditary trait to lay double yolkers. This would be more common in heavy breeds such as the Buff Orpington.

Safe and healthy?

If you get a double yolk egg consider it a protein bonus and scramble it up, but, if it happens when you are baking, it would not count as two eggs because the amount of egg white is less and could alter the taste of whatever you were baking.

In any case, enjoy your eggs and don’t be overly concerned about the superstitions surrounding double yolks.

KeiLin Farm, a producer of farm fresh beef and eggs, as well as premium hay, is located in Rose Township, Michigan and is in the process of acquiring the required licenses to become a small wine maker.

Milkweed and Your Hay


milkweed

Without milkweed, the monarch butterfly would become extinct as this is the only plant that the monarch caterpillars eat. But, what about other animals, birds or insects? Is this a plant we want in our pastures or hay fields?

Toxicity

Milkweed is toxic to poultry and some livestock including sheep, goats, cattle, and horses with cattle, sheep and horses being the most susceptible. Milkweed contains two toxins: cardiac glycosides and an unidentified neurotoxin. Both of these can cause death. While the neurotoxin is the most lethal, the cardiac glycosides can produce digitalis-like signs that can contribute to death.

The amount of milkweed that your horse would have to eat to become ill or die is uncertain. A lot is dependent on the horse but, it could be as little as 0.0005% of your horse’s weight to as much as 2.0%. For a 1,000 pound horse, the amount could vary from ½ pound to 20 pounds.

Dry milkweed that has been baled in the hay DOES NOT lose its toxicity! While the green plant is more toxic, the dry plant can still make a horse sick or even die!

Symptoms

The symptoms of cardiac glycosides include depression and reluctance to stand, irregular heartbeat, colic, dilated pupils, muscular weakness or tremors and uncoordinated gait, and labored breathing. Death typically occurs within 24 hours.

Neurotoxins affect the nervous system. The symptoms include severe colic, dilated pupils, muscle tremors and falling down, incoordination, violent convulsions, and respiratory failure. Death occurs within 24 hours of ingesting the toxin.

Prevention

For the most part, milkweed is not a vegetation that a horse would eat unless there is no other grasses around. If your horse is on pasture, be sure to monitor how much grass is available to your horse. Check to see if there is any milkweed growing in the pasture and eradicate it immediately.

The greater threat is in baled hay. The whorled-leaf milkweed has a finer stem and leaves that make it harder for horses to separate the weeds from the hay. Always inspect baled hay for the presence of weeks, especially the toxic weeds.

Even though milkweed may not be a “favorite” feed for horses, the potential for death is high. Always take measures to make sure that milkweed is not growing in your pastures or baled in your horse’s hay.

KeiLin Farm, a producer of farm fresh beef and eggs, as well as premium hay, is located in Rose Township, Michigan and is in the process of acquiring the required licenses to become a small wine maker.

Vineyard, Winery, Vintner


The English language is confusing enough without variations of words that seem to mean the same thing but don’t.

wineglasses

As we are embarking on our journey to become a licensed Small Wine Maker on our farm, we hear different comments. The most frequent is – “Where are your grapes?” Wine without grapes was covered a few blog posts ago – Wine Gone Country. Today, we’ll attempt to clear up the confusion between some of these other wine terms.

Vineyard

A vineyard is an expanse of land that grows grapes. These grapes may be used for wine, but vineyards can also grow grapes for grapes for raisins, non-alcoholic grape juice, or plain old eating. It’s the type of grapes that determines what it is grown for.

Wine grapes

sawtooth_grapes_banner_0

Many of the wines that we enjoy are named after the grapes that are used to make them – Chardonnay is a green-skinned grape used to make white wine; Riesling is a white grape that can be used to make white and sparkling white wines.

Chablis is made from chardonnay grapes in the Chablis region of in France; champagne also uses the chardonnay grapes grown in the Champagne region of France. Each variation has a different taste based on the soil is was grown in as well as the method of fermentation.

Yield per acre

Because of the picture that we see of vineyards, we have been led to believe that a vineyard must have a lot of good, land to make it worthwhile. This is not true.

The saying “the worst the soil, the better the wine” is true. Many vineyards are in areas that are unsuitable for other agricultural products. But, this doesn’t mean that there is no or low yield. Vineyards, on average, produce 2 to 10 tons of grapes per acre! Here’s the math – one ton of grapes can produce 60 cases or 720 bottles of wine. So even in the poorest soil, an acre of grape vines can produce about 1,440 bottles of wine!

Winery

winery

A winery is a building or business that produces wine. A winery may be associated and/or be part of a vineyard, but that is not always true. Many wineries want to focus on the production of the wine and not have to worry about growing the grapes.

Wine making locations

In addition to the well-known European winemaking regions, Napa Valley and Sonoma Valley in California, New York’s Finger Lakes, and certain areas in the northern part of Michigan, like Traverse City, are known for their grapes, vineyards, and wineries.

But, a winery doesn’t have to be adjacent to or even near a vineyard. The grapes can be shipped anywhere and some wineries use different fruits and plants to make their wines. Wine can be made out of almost any fruit, select vegetables, and some flowers – like dandelions and lilac blossoms.

Farm, Micro, and Urban wineries

Wineries can be located almost anywhere. Farm wineries use the produce from their farm or other local farmers, micro-wineries are similar to micro-breweries where the amount of wine produced is limited, but often varied. Urban wineries have been sprouting out like micro-breweries in major cities around the country. The ability to make wine anywhere give the public the opportunity to try new and different flavors without having to travel far.

Vintner

vintner_2

A vintner is a winemaker. Being a winemaker can be an occupation for a person, or it can pertain to a winery that produces custom wines for others. There are some “wineries” that do not actually make their own wine, but hire another winery (vintner) to make a select number of flavors and put a label on the wine for that particular winery.

No matter where the fruit is grown, where it’s produced, or where it is consumed, wines have become a very popular drink over the past few years.

KeiLin Farm, a producer of farm fresh beef and eggs, as well as premium hay, is located in Rose Township, Michigan and is in the process of acquiring the required licenses to become a small wine maker.

Waiting!!!


Calf watch is officially on!

Part of our farm dream is to establish a quality herd of cattle. We are well on our way. Our two heifers were impregnated in November and are due at the end of this month. Similar to humans, the gestation period for cattle is about nine months. Like any pregnancy, the due date depends on a lot of factors and first births can be as early as two weeks before the due date.

Pregnant heifers re

Today, both heifers look very pregnant. Callie seems a bit bigger than Cherry. We hope both births go smoothly and the calves are a good weight for a first birth.

The bull, Pedro, is a calm, laid-back Black Angus. Our heifers are Red Angus. Cherry is a Maine-Anjou cross and Callie is part Shorthorn. Based on their genetics and their dispositions, we should have some very nice calves soon.

Just like women who are pregnant, we’ve been watching their feed. Plenty of good hay is always available. They are on pasture, so they can graze if they want. And they get supplemental feed to make sure they don’t lose weight, but not so much that they get fat.

Once the calves are born, we will have a whole, new routine here. But mostly watching the young calves being introduced to their world and just having fun!

KeiLin Farm, a producer of farm fresh beef and eggs, as well as premium hay, is located in Rose Township, Michigan and is in the process of acquiring the required licenses to become a small wine maker.

An egg a day – or there about


Egg_nest

Our customer base for our eggs is like most businesses – our regulars, our occasionals and our drop-ins. Some of our customers understand the egg production process and others are surprised.

No rooster?

We are often asked how we can get eggs from our hens without a rooster. Really? You are really asking that question? Okay, let’s do sex education 101 here. The hen will lay an egg every 26 hours. The reproductive system starts forming the new egg once an egg has been laid. The entire cycle take 26 hours. The hen’s body does not care if a rooster is present or not. The rooster is only necessary to fertilize the egg if we want to hatch more chicks. Want the eggs to eat? No rooster, no need to worry about scrambling a fertilized egg.

No eggs?

Yeah, the hens went on strike this week. No, but their body may have. After about ten months of laying eggs the hens go into a molt season. They lose a lot of their feathers, their bodies take a break, and then, they go back into the business of laying eggs. Of course, all the hens don’t molt at the same time because the all didn’t start laying eggs on the dame day.

We have Rhode Island Red hens. This breed usually starts laying eggs at around five months old. Ad, although we would like to think the entire group of hens that we purchased were born on the same day, they probably weren’t. And just like other mammals, their body cycle may be faster or slower than the norm. So they might start laying eggs a few days earlier than their feathered sisters and may go into molt sooner or even later than the rest of the hens in the coop.

One thing is for sure, I see a drop in the number of eggs that I collect each day. Once the molt is over, normal production is resumed.

More hens?

Every 18 months or so we purchase another set of chicks. Even though we are still getting eggs, with each molt the hens produce less eggs. So, we may get 14 eggs a day from a young group of hens, the number of eggs that we collect each day can drop significantly after the first year and each year thereafter.

We could cull the hens by removing the ones that are not producing or have slowed down, or we could just add more hens. Rhode Island Reds do make good eating hens, but, they need to be culled by the time they are three years old. Otherwise the meat may be stringy but still make good soup!

Other elements

The weather can also affect the ability of the hens to lay. We keep a light on during the winter to simulate longer days. We also keep the temperature in the coop above freezing. This has helped with continued egg production during the winter. We have a fan in the coop for the sticky, hot summer nights as well. But continued storms or high winds also affect the hens and drop egg production.

So, in all, we try to keep our hens happy so they produce almost an egg a day, but weather and their normal body functions will sometimes cause a decrease in production. It’s just the nature of things!

KeiLin Farm, a producer of farm fresh beef and eggs, as well as premium hay, is located in Rose Township, Michigan and is in the process of acquiring the required licenses to become a small wine maker.

 

The Threat of Swallow-wort


Most of the calls that we receive for hay usually ask if we have no alfalfa in our hay. Alfalfa is a concern for many horse owners, as some horses cannot tolerate its richness. But, have you ever wondered what else might be in your hay?

As stewards of the land, we walk our fields every spring and after every cutting to see what is trying to make its home in our fields. We keep current on both toxic and invasive plants and follow the recommendations of Michigan Extension to keep them in check. The latest concern in our area – Rose Township – has been the invasive species – Swallow-wort. There are two variations of this plant – Black Swallow-wort and Pale Swallow-wort.

Black Swallow-wort

black-swallow-wort

The Black Swallow-wort is a perennial vine that can grow up to 7 feet. The purple flowers are star-like and are in clusters of 6 to 10 flowers. The seed pods look like smaller milkweed pods.

 

Pale Swallow-wort

pale-swallow-wort

The Pale Swallow-Wort is also a perennial vine that can grow up to 7 feet – but this vine is twining – which means it can wrap itself around other plants, fences, even trees. The pink flowers are star-like, but narrower than the Black Swallow-wort flowers. They are also in clusters of 6 to 10 flowers and produce seed pods like the milkweed.

 

Impact

In addition to being considered an invasive species, both types of swallow-wort are noxious plants. The roots of these plants are poisonous to livestock. This includes horses as well as cattle. The plants are poisonous to the Monarch butterflies. It’s important to note that most cattle and horses will not eat the roots of a plant unless it has been uncovered or otherwise disturbed. At this time, there is no warning about the flowers, vines, or seed pods being toxic to horses or cattle.

The twining ability of the Pale Swallow-wort gives it the ability to smother other plants in the area, similar to the way wild grape vines have destroyed forests when left unchecked. The Black Swallow-wort spreads through the area chocking out other plants by blanketing the area.

Both plants are spreading throughout the United States.

Black Swallow-wort distribution map

 

Control and removal

The most effective way of controlling this plant is by spraying it twice a year. Once in June when it is flowering, and again in August. According to the study, after two application with glyphosate less than 5% of the plant was present. After two applications with triclopyr less 15% of the plant was present.

If using an herbicide, be sure to add am adjuvant to the solution. The vines and leaves of the swallow-wort are waxy and without the adjuvant, there will be no penetration into the plant.

Clipping and destroying the pods will keep the plant from reseeding itself, but will not keep the plant from growing.

It not advised to cut or mow the plant itself. This will only stimulate the plant to grow denser the following year. Most of the plant growth comes from the crown of the plant or the rhizome. If you want to remove it completely without using a herbicide, you would need to dig the plant up completely. Plowing it under will only divide the crowns or rhizomes and increase its density.

Even a prescribed burn is not an effective means of controlling this plant.

Two leaf-eating moths have been identified as another possible resource, but there hasn’t been enough research or trials run to ensure that this method won’t become a problem once the swallow-wort has been eradicated.

Replanting an area with native grasses or other grasses to thwart the regrowth of swallow-wort is recommended.

State or other agency assistance may be available but they have to be made aware of the problem before they can act. Michigan Invasive Species Information Network (MISIN) (http://www.misin.msu.edu/) is an effort led by researchers with Michigan State University Department of Entomology. When I added my two sightings to their database, I noticed that no one from Rose Township has made an entry since 2012 when the last epidemic of swallow-wort was of concern. Yet, I hear people in our community discussing the threat without taking any steps to remedy the situation.

Prevention

You cannot stop the wind from blowing the swallow-wort seeds into your area, but, you can be a steward of your land by checking the areas where these plants would be most likely to grow. Treat the plant with one of the proven methods to prevent its spread.

Make your neighbors aware of the plant if you see it on their property.

Report any sightings to MISIN (http://www.misin.msu.edu/) or your state agency for invasive plants.

If you hike, ride, or otherwise find yourself in an area where swallow-worts are growing, brush off your clothes, vehicle, or anything else that might be carrying the seeds back to your area. We remove all debris from our farm equipment before it leaves the field to ensure that we are not moving any plants to the next field.

Being vigilant is everyone’s responsibility.

 

Resources

Stewardship Network – http://www.stewardshipnetwork.org/sites/default/files/acwmaforswallowworti_05092012/index.html

Invasive Treatment –https://mnfi.anr.msu.edu/invasive-species/Swallow-wortBCP.pdf

Adjuvants for Enhancing Herbicide Performance – http://extension.psu.edu/pests/weeds/control/adjuvants-for-enhancing-herbicide-performance/extension_publication_file

Michigan Invasive Species Information Network – MISIN – http://www.misin.msu.edu/

KeiLin Farm, a producer of farm fresh beef and eggs, as well as premium hay, is located in Rose Township, Michigan and is in the process of acquiring the required licenses to become a small wine maker.