Recent content by salcoco

I would recommend racking now. add kmeta at 1/4 tsp for 5 gallons

I am not aware of any visual indicators to verfy age of cuttings. without grafts I doubt the grape planats will last a few years.

check with hydromter could be done

I has the same problem. I made a chute with 4 inch PVC pipe some elbows and a large funnel. elbow used bottom and top to get things vertical. chute was at a 45 degree angle down the cellar steps. fermenter at the bottom. used a bucket of santizer down the chute at begining worked great. used it...

I disagree. granted it is useful to determine the brix of grapes and to determiine harvest. it flexibility in having to use only one drop to determine brixc make it a handy tool in fermentation as well. used duriing fermentation it determine the must is fermeting and thje sg is reducing once it...

I used to fertilize witih a balaanced fertilizer just after harvest a cup a plant . why? over half of root grwth is post harvest. the I would also fertilize at bud break. Why? nutrition would reach grape c;lsusters by the time they bloomed and set. also one cup per plant.

We have finally been able top recover from the pandemic lockdowns and isolation to reestablish our wine classic. Our 22nd and will be held on Jan 27, 2024. Entries are $12 limit 6. Entries are due Jan 2-11 2024. More details available in the attached wine packet and flyer. Note that wine kits...

onlinelabels.com

one method that should work using EC1118 develops a yeast started once fermenting well add one liter of wine. once this volume is fermenting well add two liters of wine. continue in this manner doubling the added volume as soon as previous volume is fermenting

rack immediately. add Kmeta 1/4 tsp for 5 gallons/ check ph adjust as necessary insure air lock is good fit.

wine on skins should be mixed at least twice per day. final removal is once fermentation is complete and wine is racked skins are pressed.

for the tannins I have had good luck adding 4 oz. dried elderberries to the juice.

I would suggest fermenting separately then blend. More control over aromatic etc. I would also suggest 71B to retain aromatics.

buy 71B on Amazon

leaf phylloxera can be controlled with Seven