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What's the best way to get maximum tannin extraction from Baco? What's your opinion on the tannin content associated with the ripened stems of this varietal?

The title says it all. I tried making some recently and even though it didn't turn out bad, but I'm not impressed. Any idea's on east selection, proper pH and acid adjustments?

I have NEVER had so much loss from coulure as I have this year. I grow 12 bearing vines this year and all but 2 of them had there clusters wiped by coulure. Was it just me or did anyone else have an exacerbated episode of this?

Hi all, I did this painting that I want to turn it into my wine label but I'm having some difficulty finding scanning capability. The bad part is that it's an oil on framed canvas and large enough that it complicates things. Any ideas? Thank you

Hi all, Here in Indiana, we've been seeing strange die-back on chardonnel. It's been theorized that because of chardonnel's genetic make-up (75% vinifera?) that it's susceptible to phylloxera but a few wineries here have dug up dead vines and found no such damage. Cold damage has been rules...

Hi All I don't know if this is the best way to do this but I figure it can't hurt. I'm giving serious consideration to moving to Washington state and I'd really like to get involved at a winery or vineyard. Most of my experience is vineyard but I've started making wine and I've done a great...

Hi all, I live in an area that makes growing these more cold hardy vinifera very tempting. Any thoughts about these varietals and marginal climate?

Hi All Please take note of the blueish film on the right side where its topped off. I hope this isn't what I think it is. I hope its just yeast or mlb. I just added sulfite a week ago.

Hi all, This isn't my first time with fermenting but it is my first time with a complete set-up. I added sulfite and my MLF bacteria (I kept the sulfite low to not interfere with MLF) and now I've got some major bubbling in the airlock. Is it the sulfite or bacteria? Thank you

Hi All, I'm trying to track down a source for Greek varietals here in the U.S. I've read some old post on other forums and I know they get grown here but I can't seems to find a commercial source for them. I anybody could help me out I'd definitely make it worth their time. Thank you

Is there a general principle when it comes to tannin development in grapes or is it varietal specific?

Hi all, So about boiling or heating juice. This would sound like a good idea but I suspect it's not. Anybody care to share their thoughts?

Hi all, I'm getting my first harvest from Baco and I really want to oak it. What's the proper way to oak from chips? Thank you in advance

I'm thinking about plating some cab franc/reisling but I'm hesitant because of season length. Cab Franc/reisling is a late season grape but how does it compare in harvest time to other varietals? i.e Chambourcin, Norton, or other late varietals

Hi all, Has anyone ever blended Norton, Baco, and Marquette? Please discuss your results.

Since we're on the subject of sources, has anyone got vines from Ripley county farms, in MO?

Hi everyone, I'm making my first wine in approximately a week or two. I will be fermenting the hybrid grape Marquette. I just want to create a very basic sweet wine to be drunk immediately after fermentation. I don't even want to put it through MLF. Having said that Marquette is a low tannin...

Hello everyone, I'm Matt. I'm making my first wine in a week!