we have quite a few varieties.
riesling
resling 239
NY70
merlot181
Baco
GR7
Vignoles
Cab Franc
Cayuga White
Frontenac
Gewurztraminer
Shiraz
De Chaunac
also seedless table... i'm not sure what variety (good for eating)
I think the ones in the picture of the row is Frontenac.
The Vineyard is about 2 miles from the lake. Between Ludington and Muskegon. I live in Whitehall which is just south of there. So far It's been a great year for grape growing in this climate zone. Dry and hot :D
Hi everyone,
I have been working full time at my uncles vineyard since spring. Hands down the most chill and rewarding job I have had the pleasure of doing so far. I'm pretty good in the botany realm but am pretty new to wine making which is why I have arrived here. Any way.. I'm hoping to pick...
Ahh thanks..
Everything is going well as to say that my anxiety was premature :D
The next morning after doing the air pumps and a little more yeast nutrient both batches were very active.
SG yesterday was .80 for both batches.
Thanks for the responses.
I wasn't able to see them before I went back to work but here is what i did.
I took some racking canes and hooked them up to some air pumps i had. I let them bubble with the lids off for about 6 hours in hopes that it would dissipate some of the kmeta.
I did set the...
What the Heck...
The recipe says what i said before, but now I'm reading that you should never use more than a quarter teaspoon per 5 gallon batch.
I put in a tsp. that doesn't sound good.
Well The 5g was on the recipe that I used. 0.18 oz. (5 g) potassium metabisulfite
(approximately 150 ppm SO2)
I'l recheck the SG when I get back to work.
If the Pot.M was to much is there any solution for getting the ferm. going?
Hi everyone
New to the forum here and I already got an issue.
Started 2 batches of blueberry wine a little over 5gallons each.
For each batch i ran 4 full gallon bags of blueberry's through a crusher and added with fruit and juice to the fermenting buckets. Mixed the sugar water which was...