Recent content by semenn

Today I processed 105kg of Muscat Citron. I did according to the white scheme: crushing, applying metabisulphite 120 mg / kg, pressing metabisulphite into juice 80 mg / l. It turned out 60L juice. In a barrel of juice threw a plastic bottle of ice and put it in the cellar. Tomorrow I'll take the...

I can not argue because I do not live in the US, but we have the most affordable way to buy a 12V DC power supply. These are the units that are used for LED lighting fixtures and there are a large assortment in any electric goods store.

People came up with the money to evaluate the work. Why do you need to complicate your life so much? Are you doing so much wine that you do not have enough money and you need investors? Leave one investor - yourself. If you need money, you can help (take money - return money). If you need...

Hmm, I can only rejoice at your success. Congratulations! I hope I will sooner or later have a bush or two of this grapes and I can make Prtite Pearl wine.

Tell me what was the result?

Native, wild yeast is always a lottery. Are these risks necessary? It is better to experiment with other yeasts, for example, Lalvine ICV 254

Judging by what is written, Lallzyme should be added to the wort, before the fermentation begins. * And can you add a day before you bring in yeast?

Are there any specific features of using Lallzyme EX, or is it all written in the instructions? I also plan this year to use this drug.

Marquette has a high growth force and will grow well on the pergola. Seedling is planted at a standard depth of about 1 - 1.5 feet.

Was not there a better recipe on Youtube? The best thing you can do now is put in a cool place + 16 + 18C and leave it for another 2-3 weeks, you should end up fermenting and appear a real sediment. Do it better in one common container, rather than in different bottles. After the fermentation...

I hope that the storm will end and the terrible flood will remain as a memory of a terrible dream. God grant you strength and patience to survive all the problems. Welcome to the WMT!

Why do you need a replacement? Maybe the best option is just to land and Marquette! Of all these varieties, you can get quite a decent wine. The only thing I did so it increased the number of vines well until at least six.

Yes, I grow different varieties and try to find the most suitable for our region and the weather, especially so that you can grow grapes in a non-sheltered culture. Today measured sugar Marquette showed 19-22 Brix

For a better aging, I remove the extra leaf next to the clusters of grapes and do the normalization if it is necessary then leave just one cluster on the shoot. This method allows you to get the best conditions of grapes.

Today I cut off an extra leaf around the grapes and made measurements. Marquett and Mukuzani matured the most. 19-22Brix. The rest of the grapes are not yet ready. I do not plan to harvest until the end of September.