Ithaca/Tompkins County

Commercial Energy Now III

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3 A silky cabernet, an unoaked pinot grigio, a fruity IPA, and a bittersweet cider are sitting at the bar. To bring these drinks to life, farmers need lots of energy. How much energy is used to turn those delicious fruits and flowers into mouthwatering libations? How much of that energy can we save? e farm-based beverage industry plays a large and growing role in our Finger Lakes and New York state economy. Creating delicious wines, beers, juices, ciders, and spirits requires specialized equipment and lots of energy to run it. On-site retail shops, cafes, and tasting rooms also need energy for heating, cooling, and lighting. Many operators are committed to sustainable farming and business practices. Assessing energy use and options for on-site generation is becoming a best practice of many Finger Lakes growers. State and federal programs can provide technical and financial support for these efforts. KEEPING YOUR COOL Refrigeration is key to making and storing wine, beer, and cider with distinctive flavors, aromas, and textures. Fruits are harvested and need immediate refrigeration. roughout production, tanks require careful tem- perature control. Finished beverages need cold storage. Options to optimize energy efficiency for refrigeration equipment include: • insulating refrigeration lines; • adding controls for compressors; • upgrading motors on evaporator fans; and • optimizing outdoor condensers. IT'S GOTTA BE HOT Hot water is vital for both production processes and sanitation. Electricity is used to heat thousands of gallons of water for fermentation tanks, for cleaning barrels and equipment, and for washing glasses in the tasting room. (continued on page 7) Harvesting Energy on the Farm Tips for Wineries, Breweries, Cideries and Distilleries by Sara Culotta, Project Manager, Taitem Engineering Part of the Solution Montezuma Winery will start harvesting the sun this summer with a 104 kW solar system being installed by Taitem Engineering. Bill Martin said "Our wines are made from the bounty of fertile land, abundant water, and clean air. My family and I want to do everything we can to keep that environment healthy and we're always seeking to become more efficient. Adding solar is a natural fit for our winery. We are located next to the Montezuma National Wildlife Refuge, and going solar helps connect us with nature even further. " e Martin family decided to use SunPower modules (the highest-efficiency commercially available modules) for their roof-top system — a system that will offset over 90 percent of the energy used on site annually. For updates on their solar installation and more news from the Montezuma Winery, like Montezuma and Taitem on Facebook. Bill Martin and Ed Martin of Montezuma Winery and Hidden Marsh Distillery

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