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Those of you who use a vacuum pump to rack and bottle your wine, do you think your wine loses aromas as it’s being moved around by vacuum?

here the flowers are stilling growing but not open yet. after getting 4 inches of rain yesterday i was able to spray mancozeb and tebuconazole today. Very little signs of any fungus or mildew so far.

The stems are pretty big , they could be three years old.

We’ve had really wet and cool weather this spring which really helped what I believe is phomopsis, when it was wet it was like a black mold. I wanted to spray lime sulfur before the buds swelled up, but I had a sore back and it seemed to rain every day. So, I sprayed mancozeb, captan and...

I’m working on a talk/demonstration about acids in wine making for my wine making club. I’m not a chemist so I hope I don’t mislead anyone.

I add at crush and then after 2nd racking, so about a month after fermentation is done. If you don’t do MLF maybe the malic acid is coming thru.

I add a lot of tannin to my Marquette and it stays fine and gets better after a day or two. Maybe add tannin to your Marquette

Bosagrape sells smaller packages, they are in Canada so it takes a little longer to get it mailed to you. The manufacturer says to not freeze the yeast.

A bit of tannin and glycerin

Acid titration is really easy with a ph meter. Put 15 ml of wine in a small container so you can get a ph reading. Then add the sodium hydroxide cc by cc until your ph meter reads 8.2., depending on the strength of your sodium hydroxide do the math. If you use a solution of .067? your TA is...

I bottled the cranberry today. The haze settled out real nice. The wine is a bit tart at ph 3.51 and TA at 9.88, I think it has good flavor and aroma , sure to get better with a little age.

I used a large propane weed burning torch to retoast.

I made a holder for the staves so I could put them together, I also numbered them so they went together easy. I haven’t tested the barrel yet but every contact point looks tight and it held air when I lightly pressurized it.

Guess I don’t have to worry about bud break for a while.

Take it down in 5 gallon buckets

After reading this post I’ll appreciate sake a little more.

Natural black oak is what people call it here, it’s a type of red oak. I harvested all the old trees as oak wilt was killing so many I figured I might as get them before the fungus does.

What do you mean by veneer plaster?

Here’s what I’ve been doing lately. Making a table and chairs for my cabin. YouTube even taught me how to do uphostlery. All the wood is from logs on my property.

No offense taken, I’ve had two a long time ago, but one is enough now.