Training includes class room and hands-on self defense techniques, lunch, snacks and water.
The class is limited to 10 participants.
Cost is $100 for the day.
Participants need to provide mouth guard, MMA style gloves or hand wraps, athletic clothing and shoes. No jewelry.
Please register and pay at www.jndcellars.com
Head instructor: Timothy Harvison, is a current law enforcement officer with 24 years of experience, specializing in Defense Tactics Training for police; Use of Force and Crime Prevention.
No alcohol or drug use is allowed while participating in the training.
The training is intensive and physically demanding. It is strongly recommended that all participants get prior approval from their physician.
Beautiful weather predicted for tomorrow! Please join us for Wine & Music on the Patio tomorrow with Matt Tichon! Again, the Spring House will be providing delicious food for us so we ask that you PLEASE do not bring picnic lunches and snacks, and instead support the local businesses that take their time to come out and provide us a great service. We want our food vendors to keep coming back!
Many of you have asked for us to provide food, so we have been trying to do that. Today we have the Spring House providing delicious food for us so we ask that you PLEASE do not bring picnic lunches and snacks today, and summer Sundays going forward, and instead support the local businesses that take their time to come out and provide us a great service. We want our food vendors to keep coming back!
Grand Opening weekend of the new J&D Tasting Room begins this Thursday, July 7th! We’ll be open from 12-6pm on Thursday, then have our monthly American Wine Society meeting starting at 7pm. Interested in learning more about wine? Join us on Thursday, all are welcome!
Friday, July 8th Happy Hour from 12-8 with acoustic Music in the Barn by Kevin Ryan. Saturday, Music in the Barn by Kevin Ryan from 1-4pm and Sunday, Soulful Sunday with JoLo on the Patio! Food will be available for purchase by the Spring House on Sunday, so we would appreciate it if you would support them rather than packing a picnic lunch this day.
J&D will be open regular Business hours over the Holiday weekend, closed on Monday the 4th. Wine & Music on the Patio with Regular Joes on Sunday! Food will be available for purchase by the Spring House, so we would appreciate it if you would support them rather than packing a picnic lunch this day.
The J&D Annual Spring Open House scheduled for Sunday, April 24th, has been postponed until the opening of the new barn! Sorry for any inconvenience. New date will be posted soon!
Now that the seasons are changing, J&D will be open for regular business hours! Come visit us! Regular Business Hours: Friday: 12 to 8pm, Saturday: 12 to 8pm, Sunday: 12 to 6pm. Call for appointment on weekdays.
Sunday Wine & Music on the Patio will begin May 1st, from 2-5, with Joe Lowe!
The first step in the process is to crush the purple grapes and remove the stems. Red wine grapes are purple and its juice is light clear. By soaking the juice in contact with the skins, the juice gets darker in color and picks up tannins. The stems would give off a bitter taste to the wine. We put the grapes into an open top container so it can get plenty of air during fermentation. The grapes had a white film on the skins that are now mixed with the juice. This is the wild yeast that accumulated in the vineyard during the months of maturing. If left to ferment the wine, it would be unpredictable with its results. It could make a great wine, but it could also stop fermenting at 10% alcohol and leave you with a sweet wine with dark color and high tannins. It may create too much Hydrogen Sulfide and have an undesirable rotten-egg smell, or create too much Sulfur dioxide and not allow your wine go through malolactic fermentation. Your best choice is to add 40 parts per million (quarter teaspoon for six gallons) of Potassium Metabisulfite to stop that wild yeast and add a yeast that is predictable. Yeast needs vitamins to stay healthy. Yeast nutrient will keep your yeast healthy and allow it to create all the desirable aromas and not the undesirable ones. Add a tablespoon at the beginning and another half way through fermentation. The skins, stems and seeds are left behind and everything is transformed into wine with the help of pectic enzyme, so add a tablespoon of pectic enzyme for every six gallons.