Recent content by Miško Ajkula

Thank you Neb, If I could get 17-18 Brix than I will not add any sugar. Considering that I can choose when to harvest and that I have no quantity target, I think that should be no problem to achieve. The only thing is that this year is unusually cold and is raining these days, so that will...

Not for complete fermentation, only partially to increase acidity. Those bacterias are active only above 16C, below that they don't do anything, so when moment is good, cool down must and when yeast finish with all sugar, those bacterias have no food and cannot reproduce and spoil the wine...

Thank you Khristyjeff, I like to experiment and to try different things. For me is more important to understand the process of things that I am doing, than just to follow recipes. Neb farmer, I will check with hydrometer and will update here. I am thinking to introduce bacterial culture in...

I have never tried sweet cherry wine, that's why I want to make it, so I can try it. I actually never heard about it before I got idea of making one and researched on Google. It seamed possible to me considering cherries have good amount of sugar and are available to me. I will also make strong...

You covered even things that I would ask in later stage :) I would like to make it natural as possible, with minimum additives. Only additives that I am planning to use are enzymes, yeast, yeast food and preservation E224. Cherry is in my backyard, so if weather allows, I will pick them...

I don't know if this question is on right place, or if it was asked before (I couldn't find it), but I would like to get advices from you guys. I would like to make, as subject says, dry or semi dry wine from those sweet Van cherries. I would prefer to make it as similar as possible to...

That's what I wanted to know. Thank you one more time :b

Actually I started reading that before I posted mine thread. Amazing source of information. Only I was looking for specific advice about making cuttings from this year rooted cuttings.

I received 8 cuttings (3 marquette, 3 La Crescent, 2 Valiant) this March and until now they are all well and alive. I am very happy with my 100% success rate in bringing those cuttings to life. I got them with idea in my mind to make some good wine. Quantities about 30-50l of wine per variety...

I received two cuttings of Valiant, for present, together with others. What they are good for? Are there any benefits to mix Valiant with Marquette for wine? As I understood Marquette is better quality grape, so I would only degrade wine quality.

I guessed so.

When I started this subject already, maybe you can share some more knowledge and experience, that can be useful for people who are willing to grow or are just starting with those varieties. (like me) They are more or less new varieties, so not so much details available on internet. For...

Wow, that is what I call a comprehensive answer. Thank you all, now I will wait few months and then compare with those photos and informations.

Thank you ibglowin, I guessed it is like that. Until now I noticed that Marquette has red veins on its leaves and La Crescent has "normal" green leaves. Also, Marquette has reddish new growth.

Hello everyone. My first post on this forum. First on this topic in my life, to be more specific. I live in Europe, bought on eBay some cuttings of this American grapes, from a Russian seller. Very colorful combination, I know :) My question is if you could give me a favor and tell me if...