Search results

I get it now. Made in China, broke **** in America. Sent from my iPhone using Wine Making

There must be something wrong with me crooning. I have to admit it but I love spur pruning. It might be the cool fresh air, the hobbit looking vines or the excitement of a new grape year? A branch snip and a vine snap but seldom a cutter's mishap. The early morning is glooming the closer...

Red wine should always be oaked. Agree or disagree? Sent from my iPhone using Wine Making

I have a year old Catawba and will be making a sparkling wine using bidules for the first time. Does anyone have a unique experience or a tip they may want to share. Thanks! Lawrence

Just saw a report on CNN stating there is a global wine shortage. Yes also known as the GWS conspiracy if you ask my wife. My question for you is there a shortage or is it possible that people like us are just making it ourselves rather than buying it in droves from retailers effecting the...

Working seems to get in the way of pressing, picking, and general timing to making the holy grail of all wines. I am caught between a rock and a hard place. My question for you is would it be better to press early or extend the maceration? I am working with a wonderful Norton grape that had a...

Do you do anything with your pomace? I know you can make second run wines, brandy, etc.

This is the labor of love, the front yard Cabernet Sauvignon.

My Cab Sauvignon grapes have gone from 14-15 brix in three days to a 17-18 brix. I leave on Sunday for two weeks, should I pick and on Saturday and destem-crush?

What Brix should I expect at veraison?

I put my blackberry wine in my cellar when it was showing a hydrometer reading of 1.030 and two weeks later it is at 1.011. My cellar stays a cool constant 65 degrees Fahrenheit. There are still signs of yeast activity as I can visual see co2 escaping through the airlock. Move or Patience?

It's 125 lbs of fresh blackberries.

Can anyone offer an alternative to using Specta/por 4 product 132700. It's seems a costly $210.

How much of a haze will I experience?

The Fermenting

I've noticed some black rot occurring on a few clusters. I going to spray fungicide again. My last last spray was between one and two weeks ago. I think the black rot must have inoculated over winter since we haven't had any moisture since I sprayed. Should I remove the whole cluster or remove...

I have read anywhere between 44 clusters and 9 clusters per vine. This is dependent upon my vine spacing and density. I am growing Cabernet Sauvignon, can anyone give me a recommendation on a good formula to estimate the amount of clusters per vine to keep.

Fungacide- I am growing Cab Sauvignon in NE Oklahoma. Good ahead and laugh, the grower is thicker skinned than the tannin. I am using a 3 in one fungicide and I just got my initial first spray in today. Is there a rule of thumb on frequency and coverage on this grape? In this microclimate? The