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There are a few leaves here and there on two of the Marquette that have something… I’m thinking black rot? I’m so busy with the addition that I haven’t had time to dig into it. I did spray 3 times now with mancozeb and it doesn’t seem to be spreading.

Get yourself some EC1118. It’s a real workhorse for stuck fermentations. Make a starter and introduce must in a few steps then add the starter and aerate the wine well.

There are tables. I would post a link but I don’t know how.

Welcome!

Despite most of my 2-yr old vines being stripped by deer, and 14” of rain in the last two months, the vineyard is looking pretty good. This is year three for the Marquette and Petite Pearl. Most of the former are supporting a limited crop while the latter are still too small. In fact, deer...

That’s what I’ve noticed. There are 20 choices but most of them look identical.

I have been looking at those. Any recommendations on the make and model?

After racking off the sediment I would put it back in a carboy, add k-meta, and let it age for a few more months. It undoubtedly needs to clear yet. After that, if the FG hasn’t hanged you should be good to bottle. Unless you back sweeten. Then definitely add sorbate.

The manner of pressing probably makes a big difference. With a basket press you can press the solids nearly dry. I doubt you could ever get that kind of pressure squeezing a mesh bag by hand.

As a fan of foraging native foods, I look at the two plants and don’t see much resemblance. More so when you have them in-hand. But point taken. With foraging you need to look at the whole plant. I have found the biggest problem is people trying to “force” a plant into an ID because they...

18 varieties? Maybe… but who cares😂. Actually they are all managed pretty much the same. You should learn a lot about disease susceptibility and growth habits for sure. Personally I would pare that down and focus on making the best wine you can from the grapes you have. I have Marquette...

Once you see them they are easily identified. And the berries look nothing alike. I’m hoping for a good wild grape crop this year. Lots of berries are set but disease seems to take a lot of them.

You probably didn’t catch it but It’s a 6-yr old post and the author hasn’t been active since 2019. If you’re looking for a recipe I would start a new thread for Snapple tea wine.

Welcome to WMT. Starting small I see! Personally I seldom make a batch smaller than 5 gallons myself.

😂. Yes indeed! In my defense I have seen both in concert and was sufficiently wrecked both times to not know the difference!

That’s her dad… Steven Tyler, lead singer for The Rolling Stones, not Jewish (to my knowledge).

I have read several articles talking about theoretical possibilities and potential dangers of fermenting various stone fruits and apples on the seeds/pits. None of them have any numbers. One would think that with all the concern, surely food safety regulators would have funded actual studies...

They seem to have edited out the part where he quotes the scientific studies measuring the toxin levels of apple beverages fermented on the seeds 🙄

@DinahtheWolf welcome to WMT. how many non-tree vines do you have growing and where are you in your winemaking hobby/habit/problem?

I was thinking a box elder seedling. They look a lot alike when young.