Recent content by Greg Corey

Hey all. I’ve got some leaf discoloration on my Regent vines that I’m wondering about. I’ve reached out to my local extension specialist but I’m wondering if those here have experience. As you can see, they are late bloomers. I’m guessing either frost damage or mildew. It’s only on a couple...

Same here in Murray. At my house it was 32.0 at the low this evening (and a little ice on the windshield this morning) but no signs of issue with Apple blossoms or grape buds. I have green tips on my buds but they are healthy as can be it seems. I love that you found that WSU study. It's so so...

Interesting stuff! Also mind you, I’ll have 3 more varieties in 100+lb range. They will be harvested different days most likely but still a lot of work. Maybe a chute or similar would be fun for the tinkerer in me but I’m sure I could get by with manual labor and a couple nephews. Is PVC...

So what you are all saying is “just suck it up and lift” :) I did come up with one idea. As I crush, move the grapes to a brute bin and then slap a lid on and use a dolly to get down the stairs. Sometimes it takes staring the bad idea to get a little clarity. Thanks as usual!

I'm trying to think through this year's wine production already and getting my purchasing/planning out of the way. Historically, I de-stem and crush in my backyard. In the past I've had small enough batches that I could just shuttle containers of must downstairs to my "cellar". I like doing...

Welcome from Salt Lake City, where I hope to do what you're doing in this slightly less than perfect climate for Vinefera grapes. Looking forward to seeing your progress.

I have this problem extensively with 1gal carboys. Pick up some very thin bailing wire or jewelry wire. Do a little wrap around almost like a sparkling wine wire hood. It's a great, reusable way to keep bungs in.

Tannins! That's interesting. That would explain the deepness of the color. I do believe the general consensus is that temperature swings and wine do not mix. I won't worry about further stabilization as this is for home consumption and if I want to try to really force out more tartrates, I can...

I purchased some commercial MLF bacteria to inoculate my Frontenac because it was so acidic. I did 5 gallons with MLF, and 3 gallons I'm leaving alone to see how it behaves (no SO2 up to this point but so far MLF hasn't really occurred naturally, which is surprising because all of my cider...

Yup. The wine tastes great. The beginning TA was 8.1 so it would be reasonable to think that tartrate would precipitate out. I always thought that cold stabilization was needed to precipitate out the crystals. I guess not

Fascinating. I've never seen it in sheets like this. Thanks

I racked my Aromella today, which is it's first racking after primary. As I was rinsing the carboy, I noticed these hard flakes in the bottom. You can see in one photo that it actually molded to the shape of the carboy. I have no idea what this is. I thought maybe it is potassium bitartrate but...

Just to make sure you have a full picture, what was your soil salinity levels? If a little high I would check your irrigation water as well. Saline water can wreak all kinds of havoc on soil makeup and subsequently grape vigor. Since you most likely irrigate regularly and is something you add to...

For my Cider, it was at about 5% total volume, so not very much to add quite a bit of depth. For my grape/apple blend it was even lower at about 1%. Steam juicing makes a really concentrated juice.

Similar to prairie fire, I’ve used plumleaf crabapple. Shake the hell out of the tree over a tarp and harvest that way (from any one of your random neighbors that planted one of these trees for the blossoms). I used a steam juicer to extract the juice since they are so dense and low juice but...