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  1. R

    Need Help With Cuttings

    Hi v&b in preparation to do many cuttings one things was made clear, they have to be rooted the right direction up. Can you determine from the buds which end is down, and then stimroot it and plant.
  2. R

    Earwigs in Wine

    Great stuff Balaton, thank you very much for the in depth reply, that makes a lot of sense to me. RT
  3. R

    Earwigs in Wine

    Awesome, great advice Balaton. In your experience do the majority of bugs vacate the clusters? Just wondering what makes them leave the grape cluster when picked but they stay on the grapes when in the vineyard? Thanks, RT
  4. R

    Earwigs in Wine

    HI all, in preparing my notes for what I will be doing differently this fall I need a plan for earwigs. My first crush of the season was Pinot Noir, I crushed and fermented, and when transferring to the press it surprised my how many earwigs (lots) were on the surface. I removed what I could and...
  5. R

    Gofermentor.... anyone had experience with them?

    Hi all, wondering if anyone has direct experience or indirect feedback from those who might be using gofermentor especially at a commercial level? Thank you. RT
  6. R

    Pruning to delay harvest

    Hi vinesbines, I am located in the Kootenay’s of bc Canada. I am using a modified vsp . It’s like smart dyson. Train just like vsp but on west side pull out upright vines to droop down thereby shading fruit from late day sun and split canopy to soak as much sun as possible.
  7. R

    Pruning to delay harvest

    Wow incredible advice. I too was planning on pruning to 2 buds in February. Like you I am planting many varieties to understand my location and what will do well before I plant out the acreage. So far 25 gamay, 25 la crescent, and 100 lemberger, this spring I plant 25 Pinot noir, 25 Pinot Gris...
  8. R

    Pruning to delay harvest

    Vinesbines , can you explain why pruning to two buds in your zone was bad idea? My vines are going into second year next year and I plan to prune to 2 buds. I’m zone 5a. Thanks, RT
  9. R

    Pinot Noir & the tricks of the commercial wineries - ie. Meomi

    And there you nailed it Booty Juice. That is the realization I am coming to. The masses like what they like and the commercial wineries have figured that out, I just always assumed it was all natural to get to that point (understanding that term is open for more interpretation). It brought me...
  10. R

    Pinot Noir & the tricks of the commercial wineries - ie. Meomi

    Booty that is what I read too, just the prevalence of this flavour additives is concerning. In my mind I have this romantic idea that one day I will open my winery and sell my wines. I like to try a variety of commercial wines to understand what I like and friends like so that I can i start to...
  11. R

    Pinot Noir & the tricks of the commercial wineries - ie. Meomi

    So Crushday's experience with Pinot Noir was perfect timing for the questions and thoughts I had. While my pinot pressed out deeper color, I still found it very thin tasting in comparison to those commercial wines I have liked. I recently had a bottle of Meomi and thought how can they get that...
  12. R

    Last grapes of the year...

    Hats off Crushday, an incredible gift indeed. You will have an amazing cellar! RT
  13. R

    MLF without any monitoring

    Sorry, not to hijack thread but #NorCal what temp is your wine at to hit those MLF completion times? RT
  14. R

    Last grapes of the year...

    Wow, that must be at least $3k worth of grapes, hope you have found a way to monetize the hobby to recoup some of the costs....
  15. R

    Hydrogen Sulfide

    Hi Tony , before you try copper sulphate there is newish product called reduless that I have used with some success. RT
  16. R

    #BLENDSRULE

    For blending, how does everyone handle oaking, without a barrel. I have 18 Gal cab sav, 6 gal merlot and 6 gal petit Verdot that I plan to blend all together. Would you A. blend them all together and then oak with spirals, cubes etc as you want or B. age and oak each variety separately to get...
  17. R

    Hydrogen sulphide - major frustration- what am I doing wrong

    Ok, long day done. Drove and picked up 400 lbs cab sav and 100lbs Petit Verdot. Cab Sav was 25 brix and 3.52 pH PD was 24.5 brix and 3.19 pH Last sulphur treatment was august 26th. If there is any hydrogen sulfide smells this time it is on me. I will implement the nutrient regiments as above and...
  18. R

    Hydrogen sulphide - major frustration- what am I doing wrong

    Thank you Blue! That is what I will do. Just got word 400lbs of Cab Sav and 100 lbs petit verdot is ready for picking tomorrow. I will put the new nutrition plan into action and let you all know how it goes. RT
  19. R

    Hydrogen sulphide - major frustration- what am I doing wrong

    Wow, 5 weeks before picking, I had no idea it was that long before picking to fully dissipate. Great info to have on hand for the future. For the current batches I have reduless and 1% copper sulphate coming in the mail today. I will try the reduless first and see if I can salvage. I am less...
  20. R

    Hydrogen sulphide - major frustration- what am I doing wrong

    Oops sorry all, meant goferm at hydration, I don’t have Ferm aid o, just Ferm aid k. Is DAP just standard yeast nutrients you see in all brew shops? Thanks all. Ps does anyone wash their grapes? In the merlot especially I noted a slight sulphur smell at picking. I get my grapes from a...
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