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you answered the question your self. if you are concerned about other than grapes entering the must crush at home. washing the grapes again is personal choice. you will be washing off wild yeast but that does not seem a concern go ahead crush at home and wash the grapes

if it taste great leave it alone. winemaking is not just numbers

develop a yeast starter. about 100ml of water add some sugar and let yeast start fermenting. might take a couple of hours to get it going. sufficent for starting your 6 gallons. if not desired the 5 grams will start in your must and multiply to desired level.

I believe these are Sickel pear normally used for poaching consequently very hard. will ripen slightly about two weeks from picking but will still have some hardness. I initially chopped the pears and mixed with water something like 7 lbs to gallon added acid and sugar. later once I had a press...

all done by taste I would wait at least 6 months

do a bench trial and see if it helps. I usually use sugar syrup 2 cups sugar to one cup water mix in a blender. take measured sample of wine usually 100ml and use 1/4 tsp of sugar in first sample,, two in second etc. pick out the best and calculate for main batch

ok to harvest both although a ph or acid check should be in order if the acid is not declining for sure should harvest. I would add some sugar to Marquette to get to 22 brix

I would add k-meta dosage is 1/4 tsp per 5 gallons. rack again in three months add same dosage.

Sorry for your lose. I would suggest visiting other vineyards in the area and search for there advice. Possibly making a business arrangement to take care of the vineyard until you feel comfortable managing it. Good Luck

pectic enzyme 1/2 tsp per gallon. yeast nutrient 1.25 grams per gallon. acid blend per ph measurement. acid blend is a combination of tartaric acid, malic acid and citric acid. it is best to add only one of these acids to a must. government guidelines are malic acid for apple it's predominate...

use a hydrometer add sugar until sg=1092 achieved this will result in a abv of 12%

start by assuming that 12-15lbs of grapes will give you one gallon of finished wine. with this gage a 45lb lug will give you three gallons. for yeast dosage one gram per gallon is sufficient. yeast nutrient is 1.25 grams per gallon. your pectin enzyme and k-meta dosages can also be gaged against...

one thought is they are Concord. is the bottom side of the leaf grayish? How long have the grapes been growing? do they smell like grape jelly?

I agree regular corks should be fine

I was sitting in a Spanish restaurant one day and while waiting for my meal, the waiter walked by with two black items on the plate. In response to my query the waiter said since the bull fight that day, the bull supplies the special for this restaurant. the next day while dining the waiter...

nutrients are usually added after fermentation has started. it may be possible that using them at start overwhelmed the yeast. check with the supplier

use go-ferm to hydrate yeast also check water temp start with water at 110F add go ferm cool to 106F add yeast. dosage 20ml water for each gallon of finished wine, 1.25 grams go-ferm per gallon and yeast at 1 gram per gallon

a safer method is a bench trial. make the syrup as suggested two cups sugar to one cup water mix in a blender or boil on stove let cool, take measured samples of wine , 1/4 cup or 100ml. add 1/4 tsp(1.25ml) to first, twice this in second, three times in third etc. do taste test pick winner...

using sorbate on wines that have gone through MLF can cause the off odor of geranium

they add tannins to the wine similar to grape skins they are added to the juice before fermentation starts