Issue link: http://read.dmtmag.com/i/155925
"One of the ways to manage the disease on the cheap is very conservative water use," Hand said. "The standard here is at least 3 acres per foot of water use per season. I had always stayed around that range. Since I've had the HydroChanger (EcoFlow) conditioner, I've reduced that amount significantly. I only used about 2.25 acres per foot this past year, and it was kind of a drought year. It doesn't do a lot for me in terms of fruit size, but at least my trees are still alive." When asked about the technology behind the system, Hand said, "I don't have a complete understanding of (it), I just know what it does for me." "When I first bought and installed the unit," he added, "my chloride levels were measuring around 440 ppm. Avocados are very salt-sensitive. When the plants are becoming stressed, you get tip-burn, which is an effect of salt being taken up by the plant and going to the tips of the leaves. The salt actually burns the leaves. "After nine months of irrigation with the (device), I took a soil sample, and the chlorides had reduced to 320 ppm, with no leaching whatsoever. About a month after that, we had a nice 8-inch rain, and I took another soil sample. My chlorides had been taken down to 100 ppm. It's been two years since that rainfall, and my chlorides haven't come up much past 100 ppm. It pays for itself for me, and allows me to irrigate at a lower rate and keep my trees alive." The science behind this water conditioner may be unclear, but there are scientific and empirical observations that warrant some exploration of what these devices might accomplish in the vineyard, or even in the winery, especially where recaptured water is being used. In a day and age when Biodynamics is being embraced by many winegrowers, perhaps it's time that we admit that there are many things that have not been thoroughly studied, and that empirical observation may lead to better studies. Whether this is akin to Newton's close encounter with an apple remains to be seen, but the best science often begins with a bump on the head. Tim Teichgraeber cut his teeth in retail wine sales before becoming the wine columnist for the Minneapolis Star Tribune. Today he is a contributor to the San Francisco Chronicle, Tasting Panel, Opus Vino and other publications, when he's not working as an entertainment lawyer in San Francisco. Comments? Please e-mail us at feedback@vwmmedia.com. "FROM GRAPE TO GLASS, WE DO IT ALL" Prospero Corporation is a one stop equipment supplier offering turn key solutions from start to finish. PARTS AND TECHNICAL STAFF Prospero offers two fully stocked parts departments, servicing the entire United States and Canada. These parts departments are backed by a staff of highly trained technicians. All designs, equipment service, installations, parts and sales are all provided by Prospero staff. Local representative available for direct information. BOTTLING & PACKAGING CRUSHERS PRESSES TANKS PUMPS REFRIGERATIONS Th e W i n e r y S o l u t i o n FILTERS West Coast AWS/Prospero 7787 Bell Road Windsor, CA 95492 Phone: (707) 838-2812 Fax: (707) 838-3164 westcoast@prosperocorp.biz w w w. v w m media.com Finger Lakes P.E.C. Geneva 2204 Route 14N Geneva, NY 14456 Phone: (315) 719-0480 Fax: (315) 719-0481 geneva@prosperocorp.biz S e p t - O c t 2 0 13 | Main Office Prospero Equipment Corp. 123 Castleton Street Pleasantville, NY10570 Phone: (914) 769-6252 Fax: (914) 769-6786 info@prosperocorp.biz V I N E YA R D & W I N E RY M A N A G E M E N T 51