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I have one Brianna with grapes this year. The other 12 were browsed to nubs by deer when flowering. Today I noticed birds had been... -
I'm a big proponent of the "when life gives you lemons..." approach when it comes to winemaking. If I had those grapes to make wine...
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Watering back will both lower the brix and raise the pH. I'm more concerned about the brix, as acid can be adjusted through various...
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Musissa replied to the thread Sebastopol new Pinot Noir home winemaker..Welcome! I am also a new member here and already got a lot of great advises and tips! Love this forum! Good luck to you with harvesting...
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Musissa reacted to SonomaPinotBarrel's post in the thread Sebastopol new Pinot Noir home winemaker. with
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Very happy to find this forum website. I can already see that I will learn and share many things in this lovely wine making journey. I... -
I have been doing a cold soak for the last few years. I have had no issues only better quality wine. I have been insulating the...
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I am significantly behind everyone since I am further north in Upper Peninsula of Michigan, plus we had a cold rainy June which put...
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50% Smaller harvest this year, bummer! One vineyard had lots of moldy clusters—the clusters looked okay-ish on the outside but loads of...
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Deer whipped our butt this year. We will have to get a fence before next year. In the meantime, we took what was left. We forecasted...
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You were lucky. When the cows get out near my vineyard, even with an electric fence, I’m on the phone to the farm manager. Cattle are...
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Another sad day in the vineyard yesterday. The deer seem to be eating the clusters through the netting. I’m seeing lots of half eaten...
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Well, I’ll be picking our Syrah on Friday. Took a sample to our local lab - Brix 25.8, pH 3.28, TA .83. Assuming continued ripening the...
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I checked my Marquette today… tested six grapes and they ranged from 21.0 to 23.8 Brix. The average was 22.1.
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Average Brix is creeping up we are 24-26 range and the berries have softened Sept 8 remains the pick date A couple of days in the...
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Some of my early mentors made wines "naturally". Grapes arrived by train from CA, were crushed and dumped into a barrel. Fermented and...