Recent content by JackH

Just received this from my state extension disease clinic (Penn State): "No pathogens were found on the grapes. The small brown spots on the fruit are the lenticels. Some grape cultivars have darker lenticels and this is just a normal characteristic of the fruit" Happy to get this news to say...

I just submitted samples to my state ag extension (Penn State). Will report their findings.

Thanks for the input. I've made contact with my county extension and hope to hear back soon. Cheers!

Thanks, will do.

Hi all, Hoping to get a little help identifying small brown spots on my grapes. Background: 20 vine backyard vineyard in southeast Pennsylvania, Second year for the vines which are all Vidal Blanc sourced from Double A vineyards Have had vigorous growth both seasons and have kept a few...

Hi all, I am in year one of a 20-vine backyard vineyard (all are Vidal Blanc) planted April 1 of this year. I'm in southeast Pennsylvania. One of my vines has daylighted out of the blue-x Tube. I have not yet run my permanent trellis wires, figuring I'd wait and see if it would be necessary...

Thanks for the feed back. Quick follow up: what are the pros/cons of 'heavy' crush (a con you mentioned being crushed seeds) and 'light' crush? My focus will be on white grapes in general and Vidal blanc in particular (started a 20 vine backyard vineyard this year, and while it matures, will...

Hi all. I am transitioning to grapes this fall and am prepping some gear. I purchased a stainless steel paddle wheel crusher with adjustable aperture. What is the ideal width of the aperture for crushing? Guessing it would be a percentage of average grape diameter (i.e. 1/2 D, or 2/3 D)? I'm...

Absolutely!

Good to hear. That is the approach I will take. Thanks for the input!

This is what I am after If the SO2 is above MLB tolerance prior to yeast pitch, I assume the SO2 will attenuate once AF starts in earnest. I can test SO2 again and make sure it's in the tolerance range of the MLB before pitching it. Many thanks for the input.

Yes, that's basically what I'm asking about (sorry not expressed too clearly). I am expecting the possibility that the juice buckets may be sulfited for transit, and waiting a few days into AF makes sense since the SO2 will attenuate during AF.

Thanks for the reply. In your experience, would it be worth re-checking total and free sulfites at the half-sugar point, prior to pitching MLB? and are the stated sulfite tolerances on the MLB packaging realistic?

Very interesting read as I am about to get Chilean juice buckets of Cab Sauv, Merlot, and PS. Sorry if I missed it in this thread, but for those who co-inoculate juice buckets, did you measure total and free SO2 prior to pitching MLB? That's the only part that makes me nervous about...