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The OP is in California. From the UC IPM bulletin: Leaf-galling forms of phylloxera that are common in eastern states are extremely rare in California vineyards. Here is the entire article. http://ipm.ucanr.edu/PMG/r302300811.html The long and short, don't bother with rooting V. vinifera...

Pruning is not as simple as 6 out and 3 up. The first year is back to two buds, the second year you train the trunk, third year you decide if you are spur or cane pruning or a combination. The variety determines the best pruning method and each vine is an individual. Proper pruning is crucial...

The truth is when growing grapes you want less vigor. The vines need to struggle. Lush foliage does not result in grapes. At least I hope that is right. My vines did fair and it appears I have live vines after the first year. We'll see when I prune (not before March) and at bud break. My...

Collie Flowers Farm, you might want to take a class at Piedmont Community College in Charlottesville, VA on grafting. It is on Saturday April 11. I took it last year and it was real good...

In the mid-Atlantic, the Omega graft is the most reliable. The graft should be waxed with grafting wax. All vinefra should be grafted. I don’t think you will need a lot of rootstock unless you will be selling rootstock for grafting. I have four vines of rootstock and I think that may be too...

EC 1118 is the Prise de Mousse strain. Premier Blanc is not the same. Premier Cuve'e is the Prise de Mousse strain for Red Star. Your LHBS was confused about the Champagne yeasts and labels on Red Star yeast.

The federal Fair Labor Standards Act (FLSA) prohibits employees from volunteering at a for profit business. So how does all that work in Virginia? It can get complicated. The vineyard on a farm winery may be an agricultural entity that sells grapes to the winery. Depending on the number of...

I’d let it ferment to complete dryness, .990 . It won’t hurt to wait as long as Mrs. B punches down twice a day. She probably will enjoy the punch. I find it gratifying; the beauty and aroma is rewarding.

I learned my lesson with beer judges. All were amateur beer club members who either loved the beer or said it was infected. Infected was apparently all they could think of to say when it was not their favorite style. Wrong characteristics for the style was another catch-all. I metaled a few...

I suggest using a premium kit for the next round. Again lightly press. Then get the cheapest kit you can find and try a third round (cheap so you aren't out much money). I bet you will love all three and will only have a handful of seeds and bits of skins left. I did a third run with a cheap...

I made a gallon of Cab Franc to play with. Actually used the skins two more times, once with a second run of dried currants (my favorite as it ages) and a third run with a Cab Sav cheap kit (water to five gallons). I only pressed with my hands lightly between runs. I had paper thin skins and...

I agree with Scooter68, use Brandy to fortify port style wine. Nothing else is suitable in my opinion.

Not to be flip but if you need carboy space, hit Craig's List and pick up some carboys or beer kegs. Stainless beer kegs work great as secondaries. Austin Brew Supply and Adventures in Home brewing have a Corny Keg fermentation lid that is drilled for an airlock for $12. I have lids for my...

Could it be spray damage? DeChaunac is slightly sensitive to sulfur. It really sounds like some sort of deficiency. Maybe you should try petiole testing. I think it runs about $25 per variety and the first test is done at bloom and later testing at veraison. Several ag schools do the...

Temperature affects SG reading. There are conversion tables included with hydrometers and on the internet.; that probably accounts for the minute changes as well.

Concord can have a strong taste and aging is supposed to help. On your next batch, use the skins for a second run and add white grape juice to enhance. Much milder and less aging required.

I've made two pf the Fontana Cabs. One I jacked up with sugar, oak and Zante currants. The other I dumped on spent Cab Franc skins and dried blackcurrants. I only added water to 5 gallons for each kit. The first is turning out nice and the second is bulk aging but has real promise. I use...

Try meatloaf in the instant pot. Out of this world; moist and full of flavor. One pound of ground meat. Put the trivet in the pot, make a foil nest for the meat loaf on the trivet (to hold the grease), add one cup of water (under the foil); high pressure 25 minutes and let release naturally...

I have back sweetened fruit wine but you need to wait, wait and wait. then be very light with the simple syrup additions. A sweetened wine will get sweeter in the bottle. I've started bottling dry or semi-dry and sweetening to taste after opening (decanting). That works especially well with...

Amazon has the Fontana Chardonnay kit for $40 with free shipping. Joe's Tweaking Cheap Kits is a good resource.