Preparing for Early Spring (2)
“Air fertilizer pack?”
“Yes. You can think of it as a type of inoculant, to put it simply.”
What I was currently trying to create was an inoculant—or a starter—with the long name of Biological Nitrogen Fixation (BNF) Microbial Consortium 2.0.
“An inoculant... you mean a starter, right?”
It was rewarding to see that Dad had been studying so hard lately.
“That’s right. Simply put, as you know, Dad, the most important nutrient for plants is nitrogen in the air, but plants can’t use atmospheric nitrogen directly. There are microorganisms that can make it usable, and if we mix those microorganisms well and supply them to the grapevines’ roots, we can use significantly less chemical fertilizer.”
At this, Mom asked, “What exactly is an inoculant?”
“Ah, well, there are microorganisms beneficial to crop growth that perform functions like nutrient supply, nitrogen fixation, and suppressing harmful bacteria. It refers to products or materials made focusing on these microorganisms. If you compare it to a game, it’s like getting those five free draws when you first start... or like when someone sets up all the various seasonings Mom needs when she’s cooking. Should I say it feels exactly like that?”
“Oh, I see what you mean. So it’s a kind of nutrient supplement?”
“Ex-actly.”
“But what about that charcoal? The Biochar. How is this different from that?”
I clapped my hands and grinned.
“Great question! If you think of the soil as a... ah! A piggy bank, biochar compound fertilizer is the work of making that piggy bank sturdy. But the air fertilizer pack is like giving the piggy bank pocket money every day.”
“Then the effect must be incredible, right?”
It was more than incredible. There were research results showing that this method reduced nitrogen fertilizer usage by 30–40% in cornfields in the American Midwest while actually increasing yields. But I couldn’t just blurt that out.
“Of course~”
That was all I could say for now.
“That’s amazing. So, are we making it now?”
At Mom’s question, I confidently pointed to the plastic container I had prepared.
“That’s why I prepared it in advance when I went out with Dad. In this container, I’ve mixed microorganisms like Azospirillum, Bacillus, and Pseudomonas. I got them specially from the lab at the school’s Agricultural Science Department.”
Dad looked at the container with a skeptical gaze.
“Will this... really work? It just looks like water.”
“It looks like water now, but if we incubate it for about 48 hours, an enormous number of microorganisms will grow. Now, watch closely.”
I opened the container and showed them a bottle of molasses.
“We add about 1% molasses here, and once we mix the water and the microbial culture well, the incubation begins. And the important part is aeration—supplying oxygen.”
I inserted the small aquarium pump I had prepared into the plastic container. As bubbles began to bubble up, Mom smiled and said. I had gone downtown to buy this aquarium pump used and cheap.
“What is this, it looks just like an aquarium? Does this make the microorganisms come alive?”
“Exactly. To be precise, it makes the microorganisms multiply actively. If we maintain 28 degrees Celsius for about 48 hours, they grow enough to supply nitrogen to the grapevines.”
Dad asked while diligently filming with his camera.
“Hmm, then do we just spray this on the vineyard now?”
“No. First, it needs to be mixed with compost or irrigation water. If mixing with compost, it’s best to use it after letting it age in the shade for about 12 hours. This way, nutrients are supplied directly to the roots without initial nitrogen deficiency.”
Mom nodded, seemingly lost in deep thought.
“Then how often do we have to spray these microorganisms?”
“Twice a year is plenty. The first time is when we turn the soil after the grapevines’ dormancy period ends, and the second time is when the new shoots have grown about 5cm, supplied via drip irrigation. Since it’s early spring, now is exactly the time for the first application.”
“Our son is the best!”
“I learned it at school, but I checked, and they say none of the surrounding vineyards are using this technique yet. So, just like with the biochar compound fertilizer, please don’t go around telling anyone about this.”
Dad nodded while holding the camera.
“Of course, of course. You shouldn’t just go around sharing trade secrets. But why don’t other farms use it?”
“They stick to their methods because existing pesticides are enough. It’s also a hassle to try something else, and they aren’t sure about the efficacy.”
“But are we sure it’ll work if we try it?”
“Of course. How did the pest control go when you followed my advice before?”
Mom gestured broadly toward the vast vineyard.
“Don’t even ask. It was completely cured. It’s never been this good since we started doing what our son said.”
“Hahaha! Exactly. Let’s leave this here for now and go check on the really important thing.”
“Wooseok~ My heart is already pounding~”
“Oh, it must have turned out well. Why are you so nervous already?”
“Dad’s nervous too.”
Dad, holding his phone, also looked quite tense. I chuckled and headed toward the warehouse with them.
As we passed the vineyard and reached the winery building connected to the warehouse, Mom stood nervously, clasping her hands together.
“Wooseok, it’ll be okay, right?”
“Of course. There won’t be any problems.”
I nodded to reassure my parents and opened the warehouse door. As the door opened, the sour and deep scent characteristic of aged grapes flowed softly out of the warehouse.
“Oh my, it smells good!”
Mom smiled brightly, already full of anticipation. I walked quietly and stood in front of the large stainless steel fermentation tank. I recalled the memories of consistently checking the air vent on top of the tank over the past few months to ensure the acetic acid fermentation proceeded smoothly.
When I carefully opened the small air cap on top of the tank, the thick, sharp scent characteristic of grape vinegar rose instantly above the sediment and deep purple liquid settled below.
“Wow... the smell is intense!”
Dad sniffed and said in an admiring voice. Mom also peered into the tank with a face full of expectation.
I calmly inserted a long stainless steel spoon deep into the tank. I stirred it calmly, scooped up some vinegar, and poured it into a glass. The sunlight passed through the transparent glass, illuminating the clear and vivid color of the vinegar. The deep ruby color of the grapes and the hue deepened by long aging were truly impressive.
First, I carefully brought the glass to my nose and inhaled. Amidst the sharp, sour scent of acetic acid, I could feel the subtly spreading, sweet, and complex aroma of grapes.
'This is excellent.'
My heart started pounding, but I didn’t show it and held the vinegar on my lips. As soon as it touched the tip of my tongue, a clear and clean acidity seemed to prick my tongue slightly. However, the deep grape scent and the soft sweetness of the fruit that followed spread throughout my mouth.
I closed my eyes without realizing it and savored the taste of the vinegar.
“Wooseok, how is it? Is it okay?”
At Dad’s urgent question, I slowly opened my eyes. As I smiled brightly, my parents let out a sigh of relief at the same time.
“It’s delicious. No, it’s much better than I thought. I didn’t know such high quality would come out even though we used grapes with lower marketability.”
At my words, Dad lifted his camera excitedly and said,
“Really? Let me have a taste too.”
Mom immediately picked up two other glasses, and I laughed and poured the vinegar for my parents to sample. The two of them tasted the vinegar in the glasses with tense faces and immediately widened their eyes.
“Oh my, it’s much tastier than I thought. I thought it would just be very sour, but the aroma is so good.”
“Our son really did it! This is really good!”
I felt proud at my family’s joyful expressions, but at the same time, I gave a slightly awkward smile. Of course, I had been confident myself, but I hadn’t expected the finished vinegar to show such outstanding quality.
“I’m relieved. Actually, I was lucky. It wasn’t easy to properly manage the temperature and air contact during the acetic acid fermentation process, but I’m really glad the results turned out this well.”
“You were so meticulous, Wooseok, it had to turn out well. You came and checked every single day for months without missing a day.”
Mom praised me, patting my shoulder contentedly, and I turned my head slightly, feeling embarrassed.
“I’m a farmer, so of course I have to keep checking what I’ve worked on. Dad, Mom did the pruning and vine cleanup, and reinforced the supports and wires, so how could I just play around?”
“Look at how our son talks. So, are we going to sell this now?”
“It’s good now, but I’ll age it for just two more months. Then the flavor will deepen and the taste will become smoother.”
“Even more than now?”
“Yes. And until then, we need to think about the bottle design and make a label. I’ll handle that at school, so don’t worry. Once everything is decided, Dad and I can approach the department stores together.”
Dad, with an excited expression, turned off the camera, brought the sour vinegar to his lips once more, and said with a thrilled look,
“Tasting this again, it’s breathtaking. Simply breathtaking.”
Seeing Dad so happy, I wondered what I had been doing before my regression. They had been so happy with such small successes, and they hadn’t rested all winter long...
“Soon, many people will be able to taste it.”
Saying that, as I closed the winery door and came out, I sent a message to Chloe.
- Do you think you’ll beat your brother?
I calculated that if I bottled the finished vinegar, thoroughly cleaned the winery, and made cherry wine once, I could run the winery for the five months until the grape harvest.
That is, assuming Chloe wins. Well... wouldn’t she win, obviously?
However,
Vrrr-
The message that arrived with a vibration strong enough to make my hip muscles tremble made me tighten my complacent heart.
- I was just about to contact you. Can you come to the farm urgently? A strange pest is spreading!