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Hello everyone, I am just saying hello and this is what I have going on. I live within two miles of Lake Michigan in North Western Michigan, and just started 40 vines - Merlot, Frontenac and Marquette. Looking forward to making wine from these grapes and gaining more info from this message...

I used the Titrets test which doesn't seem to work because of the tannins in my Pinot Noir turning clear at 70 ppm. Doesn't have a sulfer taste but maybe it's right, but I don't think it is. What is the best way to test a red wine for sulfites over the bulk age process?

Can anyone name the best resource - book or DVD, that they feel is a "must have", for a beginner wine maker?

Wine still gassy but clarifier was added, will stirring it up kill the effect? Should I just let it sit for a few weeks and then rack it? Would bulk aging the carboy clear it and degas it but how do I test it to make sure it doesn't spoil?

Very nice forum with a lot of good info! Just started my first wine project but have been doing the math for about two years. So far it's coming along good, I'm in to the secondary fermitation stage. Doing a Pinot Noir which can be kinda tricky from what I've read. Live close to Lake...

Anyone have a good link to vine chemicals, pesticides, herbicides used in growing grapes? Or how about a spraying routine or program?