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I think the video was published 2/2020. So this might be fairly new information available for a few home winemakers. I use Chitosan as a clearing agent, good to know that it adds some spoilage protection. Also, interesting is the bacteria SO2 resistance mentioned in the video.

I came across this webinar while searching for alternatives to Lysozyme and Malolactic Fermentation. Link to the video presentation that speaks to the antimicrobial ability of Chitosan 60-minute informational webinar that will include the following topics: Microbial control Alternatives to SO2...

I harvested about 20lbs of Petite Pearl last Sunday at 22 brix. The PH was near 3.0 I will harvest much more this Sunday. Lots of sunny weather this week, I am hoping for a couple more points higher with the Brix and a PH nearer 3.2. Good luck with your grapes

After The stem-in Petite Pearl punch down this morning, Friday, I sanitized a teaspoon to taste test, as I do every day. The vegetal nuances are starting to fade. It left my mouth very dry, and the dry feeling lingered well after. I think in a good way. I also have well over 100 pounds of...

I crushed Monday 9/21 about 20 lbs of Petite Pearl and did not remove the stems (green stems like in your pic) This as an experiment. I hope to get a gallon of finished wine out of it. The grape-must does have a vegetal character to it and quickly dries the palate. I kind of like the...

Nice looking grapes. Good luck with your plans.

I guess it depends on the drinker of the wine. I personally like a more tannic, stringent wine stems and grapes crush and ferment. Most women that drink my wine ( family and friends) prefer a wine less dry and very little tannin.

It's called a sugar wash. Distillers make it, then distill it.

Wow that's great, making furniture. A few of the people that took some of the black locust wood were going to use it for furniture. I read that some farmers will grow a row along their property line and once they reach a certain size will cut/top them for posts. They grow like weeds. I've...

Your wine press looks great. My area is full of black locust trees. I cut a very large black locust tree down and placed an ad in the local craigslist listing free black locust wood. It was gone in about a week.

The only time I had H2S issues (twice) is when I fermented at too high a temperature, must, and air-temp in the high 80s and low 90s. So I don't start fermentation unless I can control those two temperature variables simultaneously.

I had a similar issue pertaining to the smell/taste that you are describing. It was two 1 gallon batches last July 2019, using EC1118. Both were the result of too high a Must Temperature 80+ degrees, along with Air Temp that unexpectedly shot up from low 70s into the mid-80s. The yeast went...

The banana wine I made is almost 9 months old. I have 3 one-gallon jugs. and one-half gallon jug left. I had also made 3 sample bottles that I have since drunk. The banana wine is not back sweetened. The last sample bottle I drunk, about a 2 weeks ago was better than the first two sample...

I've had that sulfur smell in my wine twice that you've described after fermentation. Guessing most likely you didn't take any readings, except SG. The sulfur smell happened to me because of three reasons. 1.) Yeast not fed 2.) ferment reached too high a temperature 3.) wine still young...

May isn't too late. Purchase Vines

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Money to be made when a person dies of coronavirus. No one dying of anything else these days. Previous deaths re-classified as coronavirus deaths, can't be going on. Is it possible to die twice of coronavirus? It makes one wonder one wonder.

I think the USA/world will continue some type of mitigation mode longer than we can see into the future. We are dealing with the SARS-CoV-2 a virus that is 5 - 10x more virulent than earlier SARS. Earlier SARS-2005 was contained because the infection/virus was transmitted after a person...