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Hey, I was wondering if anyone within 60 miles of Pittsburgh is growing Fredonia grapes. If so, could I come grab some cuttings to propagate? I'm looking for around 30 cuttings.. In return I could give ya a bottle or cuttings from Concord, catawba, niagara, or Leon millot. Thanks, p

Hey, you could use demijohns - 15 gallons. Flex tanks, stainless steel variable capacity tanks. Or 50 carboys!

Hey tony! I got my petite pearl vines all growing nicely plus a surplus of 10 more in case some don't make it!

Looks like anthracnose. You can tell because the grape looks like a birds eye, hence birds eye rot or anthracnose.

But then again, you do want to clean up mummies and fallen infected grapes at dormancy

Hey, they say 6 floz. Per acre. I take this as 100 gallons of water. If ya take 6/100 ya get 0.6fl oz. Which turns out to be 17 mls per gallon. (Im pretty sure) As for controlling black rot before bud break, that doesnt make sense. You control when shoots are certain lengths etc. Anyhoo.. good luck

Up for sale is a shurflo wine transfer pump $125 Pittsburgh area. Specs and pic are here: https://morewinemaking.com/products/selfpriming-shurflo-diaphragm-pump.html Thanks!

Don't drive after drinking

The morewine guide to red wine making. Google that and you're sett!

Winexpert™ Vintners Reserve Merlot Wine Recipe Kit Thank you!

Yeah but what about mead makers adding fruit post fermentation? Or dry hopping cider?

hey, I am not a fan of freezing fruit such as pears, but i have them ripening right now, and some will be too ripe by the time i get to use them. So i decided to pull the yellowing ripe ones out and freeze them until the green ones are ready. hey great idea! My question is, how long should i...

Awesome! thanks! they are just sitting in my wine cellar at 62F. Not ideal, but they eventually ripen, and i pull out the bad ones as i go..

I would try that, but i have 300lbs of pears. I dont mind freezing, but i dont if i dont have too.. i freeze raspberries until i have enough for wine, but if i buy the fruit i dont freeze them. I just use enzymes and the yeast do their job well Its crazy, i have like 25 boxes half full of pears...

Cool, il let you know how it goes, thank you! I think the ale yeast and cider yeast batches il keep at about 6% and the cahmpagne yeast will be about 9%. I dunno, i have a week to think about it. My pears are still hard as a rock! I hope they soften up

Mr wolf, how much bentonite per gallon? 1.25 grams? I plan to crush and press I hope to be enough for 3, 5 gallon batches of straight pear cider. I will get 3 gallons of apple cider to make up for any lacking volumes. I plan to ferment each batch with a different yeast. Nottingham ale yeast...

Awesome! You're welcome!

Ha...........

Doesnt seem too shabby. As for the calibration solution, if is one point calibration you use the cali solution closest to what you are testing. If you are doin TA titrations with it, you will also want the 7.0 cali solution. Hopefully folks can chime in on this, but for things like this, you get...

Try to add some wine to isopropyl alcohol, if white stringy things appear, chances are it is a pectin haze. Pectic enzyme would clear that right up! Check out pectin haze on jack kellers site under wine problems for detailed instructions on the test. Hope that helps!