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I used a 16 penny nail with the tip bent over and pulled the bung out

I did a cool ferment and used Vivace yeast by Renaissance, it’s pretty tart now, before I stick it outside this winter I’ll do a paper chromatography which will show a relative amount of tartaric vs malic, if it has a ton of malic I might put it thru MLF in the spring.

I also use piwine.com and bosagrape

I would toss everything but the acid blend and tannin.

This year I used Bio Diva yeast along with Bravo yeast in my Marquette wine. At harvest I calculated I would end up at about 13.5% alcohol, but the lab result came back at 11.5%. Turns out Bio Diva yeast does not convert sugar to alcohol as efficiently as regular yeast therefore lowering the...

Is something living nbyour carboy?

How do you get the oak cubes out of the barrel?

In Wisconsin it goes for $3-4 a pound.

How was the weather the last three weeks befor harvest? Warmer weather usually lowers malic acid. After fermentation and mlf your ph must be at least 3.6 or higher, if not maybe your grapes are high in tartaric acid, then cold stabilizing or aging should drop more acid. i got 4 gallons of wine...

End of season shot. I raked all the leaves today, all set for the snow.

Is there a lot of tannin in the wine?

My local farm store has syringes that go up to 35 ml. Makes things easier.

The older my hybrid grapes get the higher the PH at harvest. Then again the last two years have been really good weather wise.

I’m currently fermenting almost the same must. I added 14 grams of potassium bicarbonate and raised the ph from 3.01 to 3.45.

Good to know

Sounds like a nice aromatic rose.

Lucky you! I’m still deciding between crimson pearl and petite pearl. I want late bud break and higher levels of tannin. I’ve tasted petite pearl and it was ok, but haven’t tried crimson pearl.

My local winery makes a nice sabrrvois, it has good body and kind of earthy. It’s grown on heavier clay soils which I think adds to its flavor.

My 2023 Marquette, still a little young but very good. Tannins need more time to soften but are offset by good fruit, smooth acid.

This year i used BIODIVA yeast in my Marquette to try and get a little more flavor and aroma, so far it seems to have worked. I also used Renaissance wine yeast Bravo for more mouthfeel. I also added about 4 oz of tannin to 600 lbs of grape must. I used VP41 MLB to deacidify. Now three weeks...