Recent content by bob1

O my gosh. That is what mine looked like last year. Its a nice trellis. It sets hard on you after all that work and mother nature treats you like that. I did lose two small vines last year but we froze for two days in a row. I saw a bit of frost but this blackberry winter was much more...

Its time to move on its ready

helps keep the wine from spoiling

You get more tannin using fresh whole fruit.

If the PH is at 4.0 it is going to need some acid. If already fermented just add some citric acid to bring in line.

My cabs did the same thing. I thought it was because strong storms we had damaged the tips causing them to split out and get "bushy"

I love peach wine and also peach/grape wine

Agree with bob just do the cuttings it will still be the same vine.

I have a chest freezer that is only large enough fro two 6 gallon carboys that I have for just the same thing. Check wally world they are pretty cheap and dont weigh hardly anything

Japanese beetle is going to come in cycles they did seem to like the grape leave more the muscadime. This year I put some raspberry plants out around the grapes the deer and rabbits seem to like them more than the grape vines. From what I can see I will never have raspberries.

I had some wines I wanted more time on pulp. In order to get a good 10 days before going dry I fermented at 60 degree. This was for 6 gallon batch which if fermented in mid to upper 70 will finish in less than 5 days.

I have never really needed a hop bag. I give it a big stir and let is set for 10 min then use the auto siphon to transfer wort to carboy. Hops will just settle to bottom when the wort is cooled. I use one of the strainers also to help aireate it during filling the carboy. I just see the bag as...

I agree with Deezil on 2 lb not being enough. I used 4 lb and 2 lb raisin for wine. Also used the 71b and high sg like that . It settled out at `1.008. I really liked it. I have to dig up my notes but seems the SG was closer to 1.130. I set the sg for 1.100 and didnt count the sugar from the...

I know your right but even this experiment is missing a few things for finishing a wine. A starter will not have much alcohol at all for one. But I like the point.

I made the same question on another post. I have cab growing and want to make sure I have this down by the time gets here. I thought cab was pressed just after they pass 1.040 and the MLF started before the ABV gets to high.