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I think these guys just decided for me: harvest is tomorrow (maybe tonight).

Wow, those are nice numbers. Have you not noticed any difference in the ripening parameters between when they were young and first producing to now or have they been consistent from the beginning?

I had another question for you: I exchanged some messages with a winery in Virginia that grows Marquette and they were saying that in their vines’ early years the fruit ripened early though the chemistry was often screwy but as the vines got older they started ripening later in the summer/fall...

I hope it works out. What are your usual harvest parameters?

Concerned it’s too soon?

Thanks, I was hesitating as to whether I should harvest this weekend or hold out until my pH readings are closer to 3.3 but I’m a little worried about Brix getting away from me. The juice, skins, and seeds all taste good and not too acidic or bitter like the few clusters I let ripen last year...

Any update on your grapes? My Marquette is getting close in Virginia and I think yours is about three weeks ahead of mine.

I’m a little confused as to where I am with mine. I took a sample on 7/23 and was at 21.5 Brix and 3.02pH. I checked again today and was at 24 Brix and 3.12 pH but the pH meter’s batteries were fading so I replaced them, recalibrated and the juice was at 3.02. Guess I’ll check again this weekend...

A few weeks ago I found an assassin bug on my patio table and took him over to my vineyard and laid him on a leaf next to a few Japanese beetles that were mating. Came by a few minutes later and was well satisfied to see he wasted no time turning one of them into lunch. As you said, I just need...

Sorry if this is answered elsewhere but how much OxiClean/water do y’all use for removing labels?

Thanks, Fred - I hope so! It’s always interesting how quickly things start progressing after veraison begins. Glad you finally made it out!

They are for the reds for sure. I’m not sure about the Itasca yet. They left it alone last year when I only let about a half dozen experimental clusters ripen, but I’ve seen a little damage this year. I might get some nets on it just to make sure it doesn’t get worse as it ripens further.

Quick update: I was able to borrow @mainshipfred ’s chromatography kit on 7/5/21 and it looks like MLF has completed in the 3 carboys I tested. Still no additions or extra rackings since the first couple of weeks. The wine still tastes fine, no off flavors, though it’s nothing super exciting...

Here’s a quick update from Northern Virginia. Marquette and Itasca began veraison around June 28 and it is mostly complete. I took readings on 7/17: Marquette 17 Brix 2.82pH Itasca 17 Brix 2.94 pH The hybrids have bounced back from the spring frost but it makes me wonder what might have been had...

Unfortunately I haven’t traveled in the Languedoc so can’t recommend a town, however in addition to the winery I posted before, all the wines I’ve had from Faugères have been very good. In the Loire I had excellent wines from Olga Raffault in Chinon. I guess by that I meant winemakers with...

Welcome to WMT, @Jeroen ! I’ve lived in France a few times (my wife is from there) and would put my vote in for the Languedoc region as representing some of the best value wines. I think the more dynamic winemakers there are making fantastic wines at a better price than the more famous regions...

Very cool! What kind of numbers do you get at harvest: Brix, pH, TA, etc?

Welcome to WMT! I’m always interested when folks grow hybrids on the west coast and would love to hear more about your experience: how you chose Marquette and Baco Noir, what your spray schedule is, winemaking approach, etc. I replaced a lot of my vinifera vines here in Virginia with Marquette...

My brother does all his own welding and said he’s been happy with this Eastwood for home use: MIG Welder 110VAC/ 135A Output. Said he’s never welded flux core with it but mig is going to outperform flux and the tanks are reasonably inexpensive. I was visiting last week and was really impressed...

Sorry your Marquette isn’t doing well. It’s hard to say but it looks like frost damage to me. When did you notice it?