Adventurer, dilettante, and reluctant web analytics heroine. I tweet about costumes, art, gardening, sci-fi/fantasy & music. Sometimes about data and analytics.
Music City, Tennessee, USA
Joined January 2009
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April Moore retweeted
Do you know what's in your whiskey? Well, we know exactly what goes into ours. The farm's corn, the farm's springwater and Middle Tennessee-grown wheat and barley. And, in just over three more years, you'll be able to taste that difference too!
April Moore retweeted
There's wild beauty to appreciate everywhere #downonthefarm so, when we need a break from our work, we just step a few feet away to enjoy it. This patch of native Goldenrod and Helenium is just below the orchard and right beside our springhouse.
April Moore retweeted
We've let the pectin do its work on our persimmon fruit and juice, what winemakers refer to as "must", for the last 24 hours. Now, we're ready to see how much alcohol potential it has before we add our yeast.
April Moore retweeted
A few years ago, we harvested native elderflowers and elderberries #downonthefarm. After those first experiments, we were eager to use them again, but we need to plant a whole lot more if we're going to harvest enough for wine! We'll grow these on for a year before planting them.
ALT Dark purple elderberries are wonderful for making wine, but we're going to need to grow a whole lot more of them!
ALT Every year we plant a few more Elderberries at the farm. These three will be potted up and grown on for a year before we plant them near those we planted last year.
April Moore retweeted
Our highest priority has always been to use the farm's limestone spring water as the main ingredient for our products. We've been waiting for weeks and, finally, we've received the latest water test results. But we still haven’t heard if the State will let us use it or not!
April Moore retweeted
Roses can turn an archway into a beautiful entrance, framing the path with colour and fragrance.
Find out how to choose and grow the right roses for your arch: davidaustinroses.co.uk/blogs…
#RoseWednesday #DavidAustinRoses
April Moore retweeted
October is the time to get new plants in before winter – here are some of our top tips for autumn planting success: bit.ly/4ixdwKw
April Moore retweeted
This statuesque #wildflower is native Helianthus maximiliani, Maximilian's Sunflower, which loves full sun and thrives in prairies with infertile soils. This clump will expand in time, filling the limestone outcrops beside the distillery with golden flowers each October.
April Moore retweeted
Pectin has proven to be extremely useful when making wine from these fibrous persimmons. We want to get as much sugar out of them as possible to make the best quality wine. Then, after we've left it for 24 hours to work its magic, we'll add our yeast.
April Moore retweeted
We've found that using pectin helps us make better wine, in the same way it helps you make better jams or jellies. But we have to use it at just the right temperature if we want it to be effective.
April Moore retweeted
Our third batch of homemade, native persimmon wine this year commences! But no matter how many times we do this, we never fail to learn something new! And that's why we practice. Each attempt helps us hone our craft.
April Moore retweeted
Here in the U.S., most of the ingredients used in gin are imported from other continents. We plan to make our gin from more locally sourced ingredients. One of those are these Aronia berries, produced by the Red Chokeberry, a small native tree that grows throughout Tennessee.
ALT Red Chokeberries are one of a number of interesting native botanicals we hope to use in our distillery's gin products.
April Moore retweeted
As it turns out, saying this native persimmon pulp was going to need more squeezing was a MASSIVE understatement!
April Moore retweeted
Chip added quite a lot of pectin to this year’s second batch of persimmon wine to make sure we got out every last bit of sugar. But there was one unintended consequence -- the pulp this time was a whole LOT finer, so removing it so we could rack our wine took even longer!
April Moore retweeted
It only takes a few weeks of warm weather for every empty spot to turn into a jungle #downonthefarm. You wouldn't know it to look at it, but this autumnal display of Late Boneset, Goldenrod and bare Poke Salad branches is just beyond the edge of the distillery's building site!
ALT Late Boneset, Goldenrod and bare Poke Salad branches combine for an autumnal display in the area along the edges of our building site.
April Moore retweeted
We've been so busy #downonthefarm, we almost forgot to celebrate an important landmark that occurred just over one year ago. Late last September we barreled the first seven barrels of our inaugural #JimmyRed corn whiskey at Prichard's Distillery. One year down, three more to go!
April Moore retweeted
We don’t want the invasive Hardy Orange trees (Citrus trifoliata) we have #downonthefarm, but when life gives you lemons, you make lemonade, or, in this case, a highly concentrated orange flavoring. Every fruit we harvest is one less to drop hundreds of seeds on the forest floor!
ALT We brave the thick barbs of invasive Hardy Orange (Citrus trifoliata) in order to harvest a few oranges to make a highly concentrated, acidic orange juice to use in experiments.
April Moore retweeted
October’s here, and there are plenty of jobs to be getting on with this week...
✅ Plant spring bulbs.
✅ Plant evergreen shrubs.
✅ Empty spent summer pots and hanging baskets.
For the full October gardening checklist, read our guide here: bit.ly/4gXzjd1
April Moore retweeted
After months of planning, we're finally completing phase two of our water testing at the springhouse #downonthefarm. We have to compete this test to get the state's approval for our plan to use the farm’s water for proofing our spirits. Luckily, we have a chemist in the family!