Recent content by justinb

Thanks guys. I havent measured pH yet. I will this week and probably harvest this weekend either way.

Seems like my Marquette doesnt want to get past 20. Am I ok to harvest? A few grapes are getting dry? Itasca is at 22. Is that ready?

I'm considering combining my Marquette and Petite Pearl this harvest and making a Rose' with some possibly sparkling. Has anyone done this with these varietals? Any recommendations on yeast and soak times? I was thinking a 12 hour skin contact before pressing.

I will have my 1st Marquette harvest this year. I am also concerned with acid. Would you mind telling me what steps you took from harvest until press. Im considering doing a cold stabilization.

I'm in N. Illinois and am just starting to see it

Thanks all. Ill keep spraying and hope for the best. I did a lot of leaf pulling today to improve air circulation and for better spray penetration. Hopefully, I can salvage some of the clusters

This is my 1st year of being able to harvest grapes, and I noticed dark spots on the grapes today. Im assuming its a fungus. I have been regularly spraying with Rally, and just recently switched to Captan. Is there anything I can do to save this years crop of Marquette and Petite Pearl?

I haven't bottled wine in a few years. The last time I did bottle, I used the AIO pump and it worked great. Unfortunately, I don't have that pump anymore. I do have a Blichman Wine Easy set up with its own vacuum pump. Does anyone know of a way that I can use that pump to fill bottles?

Ok.. Thanks. My vines are 10ft apart. As of now, my cordons are about 10 ft long. I will pinch them off today.

Great video. Do you recommend leaf pulling for a TWC trellis system?

I have Marquette, Petite Pearl, and Itasca in their 3rd year. The cordons are starting to reach the neighboring vines, and are getting close to the center of the neighboring vines. At what point do I pinch off the leading end of the cordons?

Thanks all. I went ahead and started MLF. I will re-test everything after MLF is complete and add sulfite as needed. I have a Vinmetrica 300 with new reagents so I would think my readings are accurate.

I racked it with a vacuum pump so I would think that most of the CO2 was gone, but maybe not. Thanks for the reassurance. I'll start MLF tonight

I recently pressed a 75/25 blend of Cab Sauv/Merlot and racked off gross lees yesterday. Currently, pH-3.9, TA-7.6. Prior to fermentation, pH-4.4, TA-6. pH still seems high to me. Should I add more tartaric acid before I start MLF? Is there a limit to the amount of tartaric acid you can add?

Thanks for all the help and the contact info. Very much appreciated!!