I made two wines last Fall from some CA Cabernet and Syrah grapes. I added some DAP and Fermaid to both musts at the outset, and again about 3 days into the fermentation. I kept the buckets in my cellar which was about 55F at the time. The fermentations of both wines were extremely robust, to...
I used 71B on some very acid Marquette and Frontenac last year, and it knocked the heck out of the acid, resulting in a pH of 4.0 after starting at around 3.2. It was VERY effective at reducing acid levels. I felt like the only guy that has ever added acid to Frontenac. I have been making...
I am curious where you are located that you have already picked PP. I am wiating for some PP around Madison Wisconsin to ripen, and they look like they won't be ready for another 2 weeks.
I also used Lalvin 71B followed by MLF. Like most northern grapes, it started out more acidic than I would like, but finished at a pH of 3.8. I used medium toast french oak cubes that I drill a small hole through and string them with small glass beads between them to maximize the surface area...
I dumpster dive on Sunday morning behind restaurants that serve a lot of wine. I have a wine store near me which hold wine tastings. They have a good dumpster.
I was planning on making some Petite Pearl this Fall, but I am still looking for a source of grapes. I was wondering if you live anywhere near northern Illinois and where you source your grapes from?