Search results

I have around 50 gallons of Cabernet that has been in stainless steel since last year. This year I am making around 30 gallons of Zinfandel and 30 gallons of merlot. Right now the cab has a little bit too it which I am assuming is a result of no micro oxidation in the steel. I have a 70...

I am planning on spraying mustang max this year for help controlling SWD flies. What type of residual coverage, if any, does this chemical provide? Thank you

What is everyone’s thoughts on acid addition. I have always thought acid should be added well after fermentation is done because cold stabilization and mlf can reduce ta. I know others try to plan ahead and increase acid at fermentation knowing the acid will drop. What do you practice? Is one...

We recently had hail come through and damage about 10% of each cluster. Some berries bruised, some broken open. I have since sprayed for rot to protect against anything spreading. The grapes are still hard and at least a week or two from verasion. Will these berries just dry up and fall off...

Last year we had a little sour rot in our vineyard. We had a large amount of rain fall, over 20”, in late august that I feel may have contributed to it. This year we have tried to really open up the canopy in our hybrids to allow for drying. What other steps do fellow growers recommend? I...

I have sweetened smaller batches of wine, under 10 gallons. I have a 72 gallon batch of wine that I want to sweeten from .992 to 1.05. It calls for 90 lbs of sugar. What recommendations do you have. I’m thinking of racking wine into a carbon. Mixing in sugar. Transferring back. And keep...

I know that you additional way of making part is arresting fermentation with I alcohol at desired sweetness. Can a person make a port by fermenting a wine to dry and then backsweetenint to desired flavor and then adding Brandy?

I have a white wine that went through malo. It is still too acidic. I don’t have many options for sweetening the wine, but at this point it is undrinkable. Can honey be added without the need for sorbate or will the sugars in the honey cause it to referment.

I will be doing a crush next month. I’m wondering if anyone has ever mounted their crusher right over the macrobin. My thought was attaching the crusher to 8 ft 2x4’s mounted on edge. Anyone ever tried this? I know I’d need to find a way to remove the stems which I’ll have to figure out.

Is a ratchet press strong enough to press ice wine?

I am planning to make a Marquette Rose this year. I am wondering if anyone has tried it and how it turned out? The research I have done it looks like the Grapes should be harvested in the low 20s for the rose. Any suggestions on ph? Yeast recommendations? I plan to make it a sweet rose as...

This fall I am doing my first large batch of grapes with 1000 pounds of Cabernet from Washington. I have made 70 gallon batches before but that was strictly with juice alone. Being this is my first large batch with grapes, I’m wondering if there is anything specific to watch for. I have a punch...

This fall I plan on doing a red wine and putting it through MLF. After MLF I want to put it into a neutral barrel. Is it safe to put the wine in a foodgrade 60 gallon blue barrel for MLF to complete and then rack it into the neutral barrel?

I have a friend that sent me a picture of this cluster from a foch vine. No other issues evident on the vine. Canopy looks healthy. Any thoughts?

I am looking at purchasing an 85 gallon basket plus with the bladder. Just wondering if anybody has any thoughts on it. Below is a picture of the press. It’s the same on gw Kent sells

We are looking forward to the new season and started to plan for harvest. I am wondering what you do/pay for harvest help. Family and friends only go so far. We have reached out to some non profits but they seem non committed and the amount they are asking for is irrational. Do you pay by hour...

I have a white wine that is at .994 sg. The wine went through malo. I want to add a touch of sugar to sweeten. I know I can’t add sorbate since I did malo. Is there any way to calculate how much sugar I can add to prevent yeast from refermenting in the bottle?

I have three different Blancs currently resting. 42 gallons of seyval blanc (ta 1.3), 24 gallons Chenin blanc (ta .5), and 24 gallons Sauvignon Blanc (ta .5). I am currently cold stabilizing seyval blanc and I can see its dropping acid. I have a feeling I may have to do some blending to make the...

I have ready about people having issues with the marble lock type air stoppers. I modified mine and added a regular stopper and s lock on my marchisio tank. Has anyone tried this setup? Success? Thanks

I picked up 72 gallons of cab merlot blend juice on Wednesday evening that was chilled. I put it in my basement that runs a constant 60 degrees and much to my surprise, the next evening the buckets were already fermenting. Has anyone had experience with native yeast being that strong to start...