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I racked this wine off of the lees last night and it is coming along great. Malolactic fermentation made a huge change and I think will benefit a lot. I have two problems. The first problem is the oak didn't add as much to the wine as I would have liked. Should I add some more oak cubes and...

I have some foch vines that have not been taking off very well and are several years old. I am considering tearing them out and planting something else but I am not sure what yet. I live in Iowa and I am thinking Marquette seems like a really good option. The foch wine I have made is exactly...

Do the shipping labels come off really easy. Obviously easier if for no other reason than they are smaller.

Tonight I added vp41 malolactic culture, optimalo plus, and a handful of med toast french oak cubes. I tasted both the batches and the RC-212 was some what tart but not to bad. The 71b-1122 was actually not tart at all almost to where it was lacking acid, very mellow. Definitely tell a huge...

Picked enough Foch grapes to make 50 gal. of must on Sept 14 ph=3.56 ta=6.6 sg=1.101 Added Rc212 yeast to 40 gallons and 71b-1122 to the other 10 gal the following day. Removed from primary and pressed yesterday September 19. sg=1.021 Put in carboys with airlocks. Also added a...

Foch 3.2 ph 1-1.1 TA. Lacrosse 3.2-3.4 ph 1.1 TA. Current levels. Still hanging.

Thanks for the replies. Glad I had a question worthy enough of an argument. Thanks for all the input!

What if you are growing hybrid grapes that are high in acid and low on sugar. Lacrosse, Foch, Catawba,

What are the disadvantages of letting your grapes get to ripe?

This is exactly what I was getting at.

Does anyone have any experience combining yeasts? I would think there would be benefits to this but i am very inexperienced and didn't know if there could potentially bad results.

Any one come up with a good way to buy MaurivinB without spending 50$. I want to try it but the 50$ minimum order seems crazy to me.

Correct me if this is incorrect. 1. Pick Grapes 2. Press Grapes 3. Add Campden tablets\sulfites 4. Wait 24 hours 5. Rack off of heavy sediment 6. Pitch yeast My biggest question is it necessary to rack the heavy sediment before pitching the yeast? I was told to do this and didn't...

I used Potassium Carbonate to reduce the acid in my wine and it made a huge difference with no negative effects that I can tell. The wine had already been cleared and cold stabilized when I added it. After adding the potassium carbonate a layer of sediment formed at the bottom of the carboy...

Thanks everyone for all the good info. I am going to do some experimenting with the wine i already made by adding carbonate. Next fall I am going to do some experimenting with yeast! I have another question. What is the difference between potassium carbonate and calcium carbonate?

I was actually forced to pick these early. I left a few rows on the vine for a few weeks after these where picked for a friend. They looked and tasted awesome!

That is actually what i was hoping to accomplish.

This is a picture of the foch at harvest.

I used the accuvin TA test strips for testing my acid. Starting TA was in the red so it was +10g/l.

I actually tried the crushed eggshells in a 6 gallon carboy. I used four eggs, cleaned them, removed the membrane, and baked them at 350. Left them in the carboy from Sat. until last night. The wine mellowed out a lot but now it taste like eggs!