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my vineyard supply store sold me five gals of lime sulfer for powdery mildew…. The literature is sorely lacking on this, can I use this safely during the season in place of sulfer to prevent powdery mildew? In southern oregon, the Applegate valley. Thx.

Do you use a tilt hydrometer? I know snafflebit does from his beautiful graphs..anyway, how do you suspend your tilt in the must so as to have it float unhindered? I have mine in a ss hop basket, but the cap keeps pushing it up and the tilt then does not float.

My +2 -2 hydrometer reads .996, my clinitest tablets say I have at least 10 g/liter sugar left. What does 10g/l equate to in terms of sg? Why are some ferments done at .996, some at .994, have even seen .992?

My Syrah is turning pink and shriveling…anyone know what it is? Thx.

What would be beat to clean a new crusher destemmer of any possible oil residue from manufacturing?

I am this year, and wondering if I should pull basal leaves aroun bunches to compensate for shading. I’m in southern oregon, and we’ll have some days in the 100s.

For those who have a motorized crusher destemmer, have you adjusted the Roller width or left it as is?

Is it ok to spray sulfer while flowering is going on?

think my Pinot Gris may be stuck at101.8, started at 1.11, ba11 yeast, ferm temp 65….maybe raise temp to 70? Or just wait?

If my white wine juice is left open after pitching but fermentation is not active because it’s coming up to ferm temp, is the juice suffering from oxidation?

Can anyone tell me how long to let polycacel work before adding bentonite, in Pinot Gris juice

Due to some severe wildfire smoke in our southern oregon area, and because I don’t think I’ll have enough Pinot noir to fill my 50l barrel, I’m going to try making Pinot noir blanc…but I’m going away for three days next weekend, and need to take it down next Thursday…do you think the juice would...

What is your favorite for Syrah and why?

Due to various factors I don’t think I’ll harvest enough Pinot noir to fill my 15 gallon barrel, thus I’m considering making a blanc from it…anyone ever do this?

Maybe I’ve been doing this wrong….I’ve been removing all the laterals, is that correct? Or just in the fruit zone? On Syrah, Pinot Gris, and Pinot noir.

How much do you add for five gallons? Orig recipe seems to take it to 100 ppm….

Can anyone tell me how to degass my skeeter pee using my enolmatic bottler? Thx

Trying my first one in a flex tank…when should it get covered and airlock? Thx

I’m about to mix 8 gallons of my Syrah, which has been thru mlf, with eight gallons of another Syrah, which has not been thru mlf…it’s all going in a barrel which has held post mlf wines before..assuming low meta levels and 60 degree temp, what are the chances that mlf occurs again, without mlb...

I’m short of filling a 15 gallon flex tank, don’t like the idea of the floating skin on top. My idea is to fill a few bottles with topping wine of a different varietal, cork them, and insert them in the tank to take up whatever room is necessary, probably about five gallons. Do you see any...