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Hello, Maybe someone could suggest what yeast to use. Variety is called Varduva, it's Lithuanian variety, so i'm sure that nobody will know it here, but it has a muscat aroma, and labrusca genes: flesh is a gel-like ball. What yeast could let the muscat aromas shine beautifully?..

Hi, i have a question about disinfection of cuttings prior to rooting. Soaking in variuos solutions and disinfectants help to reduce a risk of various diseases, bacteria and viruses of vines. I would be very thankful if those, who do this kind of treatment to cuttings, could share their method...

Thank you for reply. Yes, i have read about that poor fruit set problem in this variety. In one source, there was a possible explanation on why it is happening, and what should be done to prevent it: Excessive shoot vigor prior to and during bloom. Very vigorously growing shoot tips divert...

I plan maybe 10 vines, approximately. I live in Lithuania. Swenson varieties are quite new here, so i try to find info in this forum- guess those varieties are already well known in USA :)

Yes i found info that is good for blending. But for me it would be interesting to make varietal wine from it. "Wonderful nose"- wow- that's good news! But maybe it was blended with other variety?

Hello, I am trying to choose between those two varieties bred by Elemer Swenson. Never tasted a wine made from them. I would make a dry white wine. Both are said to be "neutral, full body, long finish". Problem is, that wine descriptions of those two varieties are similar. But maybe there are...

I guess the only way to know for sure, if MLF happened, and if it can be considered truly finished, is to measure amount of malic acid before, and after MLF? If MLF is stuck for some reason, it can restart someday, for example, in the bottle, maybe even after some years, if sulphite level will...

I am very grateful for the answers. Thank You- mainshipfred and jgmillr1. I really do not know my real sulfite levels. I have read that measuring red wine with iodic solution can not provide precise results, because other elements in wine, like tannins, are taken for sulphites also. Thus the...

Thanks for replies. Now i see, that Malocid is not the best option, i will have to find another strain. The wine is from Cascade grapes. It was my first time trying to make wines. Yes, i should have made MLF right after fermentation, next time i'll know. Now TA is 9g/l. pH 3,30. Sulphur...

Hello, I made a dry red wine, now its been aging for three months. It has TA of appr. 9g/l. I think it would benefit from malolactic fermentation, it should soften acidity a little bit. I have doubts about making MLF. I would add special bacteria for that, called "Malocid". The temperature...

I use manual temperature control 😅 When i crushed the grapes, i got 1014 oz of must. I use a bucket type plastic fermenters, with thermometers attached to them, so i can easily put them into cellar or cooler room, if temperature starts to rise a little bit during fermentation. In this time of a...

Yes, there are many different ways to do it. Sad, but i did not meet (virtually, on internet) not even one person, who tried to do not semi-carbonic maceration, but carbonic one- without adding fermenting must to the bottom of the vessel. So i know only theoretically, how it should be done. On...

This time i strained off the sample to get more homogenous liquid, and degassed it carefully. I got TA 8 g/l. Still, more than before fermentation. Could it be, that after some time when fermentation will be absolutely over, TA level will drop considerably? Or is this higher TA a result of some...

Yes, i punched down the cap, mixed everything, and then took a sample. Maybe i will measure once again soon, just to be sure.

Checked the Brix in fermenting must. The fermentation is almost finished, due to results. Also, i measured TA, and it really makes me upset. Before fermentation TA was 7,1 g/l. Now TA is 9,5 g/l. 😟 I would really want to know, what is happening there. The taste is sour, but not aggressively sour.

Carbonic maceration process could be divided into two parts, 1)- Letting whole intact clusters stay at C02 atmosphere. It can be done in different ways, one is to simply add C02 gas, other is to put some fermenting must to the bottom of the vessel, and it will produce C02 in a fermentation...

If some fermenting must, or juice/crushed grapes inoculated with yeast is added to the bottom of the tank, it is then called a semi-carbonic maceration. I did not add anything to the bottom of the tank, trying to keep the clusters dry. There was some juice from occasionally crushed grapes, but...

Hello, i hope for advice. I'm not sure if fermentation is going well. I made carbonic whole cluster maceration in plastic 43 liter fermenter. Before filling CO2 gas, i filled the fermenter with warm water, with 200ppm sulfur dioxide added, and pH adjusted to 3,5; to make sure grapes will not be...