They have rooted bunch wine grapes. Here's the link. May or may not be what you're looking for.
https://www.isons.com/product-category/bunch-grapes/wine/
Try Isons Nusery in GA.
https://www.isons.com
Try lightly scratching the stem with a fingernail. If it's green - they're alive; if brown - they're dead.
The picture below is of my 2023 muscadine piquette that is refusing to clear.
It was put into bulk storage late in the fall; and spent the winter in cold stabilization. I racked last Friday and dosed with 6 TBS bentonite slurry but is still cloudy today. The other 20 gallons of wine received...
I wouldn't bet the house and camper on this but I doubt that the amount of sorbate in the cider is enough to prevent the yeast from budding since you've added some extra yeast and sugar. I'd suggest that you add sorbate to be on the safe side. 1/8-1/4 tsp for your volume of piquette should be...
What everyone else has said and then some! There are only two redeeming qualities for Bradford:
1- One of the trees on our property "crossed" with an old time Kefir pear years ago with resulting fruit the size of ping-pong balls instead of marble size. I made an acceptable white from them...
Bradford pear is a killer! The trees are beautiful for about a week and then suffer storm damage in the summer which makes for some excellent wood for turning in the fall!!
Try FLONASE nasal spray for those allergies if you haven't already.
Yep, know exactly where Knightdale is. Used to go thru there on the way to Hatteras. We visit Ocracoke now and take the Cedar Island ferry. Used to really enjoy the ride on old 64 b/4 everything changed.
Thanks for the location Bryan.
Since Dave is our resident research specialist, I suggest we all chip in, buy him a lug and let him have a go at it just like the video and then submit a report maybe even send a bottle to Bryan for tasting!:D
I put a couple of tablespoons of water in the bottle. Put the bottle in the microwave on its side and zap it for 1 minute on high. Remove the bottle with a gloved hand, empty the hot water and pick up the corner of the label with a sharp knife point. The label generally peels right off with...
Check on what Winemaker 81 and Jovimaple said. I store my extra hydrometer and thermometer in a section of 3/4” (or whatever diameter fits your instruments) PVC tubing. I cut the sections a little longer than necessary, pad the interior ends with papertowling for cushioning and cap with the...
Thanks, appreciate the varying thoughts. Seems about evenly split between a lag time and immediate bottling. I experienced bottle grenades on one occasion back in my early winemaking career. I learned fast for a boy my age and since then, I've either been good - right amt of fresh sorbate or...
Do you feel a certain length of time should be allowed after K-Meta, sorbate and the sweeting agent (in that order) is added to the wine to ensure no re-fermentation occurs OR do you think the action of the sorbate is basically “immediate” and that bottling may proceed without a “waiting...