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It's been an odd year in SLC. I wonder if the heat has stunted some varieties. My Itasca is hard as a rock still. Frontenac, Marquette, and Aromella are mostly doing what I'd expect.

I would say start now. Sounds like bird pressure may be high. They start to get a taste for the grapes shortly after veraison so now is a good time to do a final leaf pull/thin to open up the harvest zone and then net. You could always try a bird deterrent kite or Owls as others suggested but...

Brix is a great measure, and I think it's telling you that they are underripe. Along with what @Hazelemere and others have said, I would taste some berries now and try to remember that flavor. Then, in 4-6 weeks (or more) taste again, with another Brix reading and compare the flavors. I think...

What is FJB?

You can always encourage the kind of "weed" that you want as a ground cover. Clover is a pretty good ground cover, as are legumes like flowering peas and such. Plant them as a way to outcompete bad weeds (my definition of those is anything prickly or with roots that strangle i.e. field...

And I you. My Aromella turned out very well and I’d like some other pallets palates 😼 on my Frontenac. And @willowhomestead if only there were an easy way to send bottles to each other.

I had some spectacular Leon Millot in Michigan last year. It had a bit more deep dark fruit and a little less tannins than the Foch I have had. It was better than the Foch I had on that trip but it was a different winery, so hard to compare. However, the wine was so good, I’m growing 3 vines of...

I think I know the class you are speaking of and I was feeling a bit disappointed that I couldn’t attend - but now I’m not so sad. 900lbs is a great yield. Is it enough of a yield to try different styles for the same variety? Maybe put some different harvest times/ph to the test? One thing I...

Been there, done that with the frozen buckets in spring. I really enjoy making wine from those frozen buckets. Anyway, as others have said, it’s done with alcohol fermentation. However, you may be used to MLF kicking off immediately and causing more airlock activity but perhaps it has not kicked...

I have not heard of PET corny kegs and will research them for sure. I’ve done sparkling dandelion wine in 12oz crown caps with the LD Carlson priming sugar drops, which worked really well. I’m not going for monster sparkle and will be more of a pet nat style. I’ll have to look at more options...

Perfect! Thank you so much. I didn't even considered the pressure build up. Exactly what I was looking for and thanks for the link!

As a hobbyist, I like to not go too overboard with gear. I think my Aromella wine would be well suited to some carbonation via bottle conditioning. I could just use my crown cap beer bottles but I don't want to buy a champagne corker just yet and I'd prefer to use the stockpile of 750ml I have...

Hey all. I’ve got some leaf discoloration on my Regent vines that I’m wondering about. I’ve reached out to my local extension specialist but I’m wondering if those here have experience. As you can see, they are late bloomers. I’m guessing either frost damage or mildew. It’s only on a couple...

Same here in Murray. At my house it was 32.0 at the low this evening (and a little ice on the windshield this morning) but no signs of issue with Apple blossoms or grape buds. I have green tips on my buds but they are healthy as can be it seems. I love that you found that WSU study. It's so so...

Interesting stuff! Also mind you, I’ll have 3 more varieties in 100+lb range. They will be harvested different days most likely but still a lot of work. Maybe a chute or similar would be fun for the tinkerer in me but I’m sure I could get by with manual labor and a couple nephews. Is PVC...

So what you are all saying is “just suck it up and lift” :) I did come up with one idea. As I crush, move the grapes to a brute bin and then slap a lid on and use a dolly to get down the stairs. Sometimes it takes staring the bad idea to get a little clarity. Thanks as usual!

I'm trying to think through this year's wine production already and getting my purchasing/planning out of the way. Historically, I de-stem and crush in my backyard. In the past I've had small enough batches that I could just shuttle containers of must downstairs to my "cellar". I like doing...

Welcome from Salt Lake City, where I hope to do what you're doing in this slightly less than perfect climate for Vinefera grapes. Looking forward to seeing your progress.

I have this problem extensively with 1gal carboys. Pick up some very thin bailing wire or jewelry wire. Do a little wrap around almost like a sparkling wine wire hood. It's a great, reusable way to keep bungs in.

Tannins! That's interesting. That would explain the deepness of the color. I do believe the general consensus is that temperature swings and wine do not mix. I won't worry about further stabilization as this is for home consumption and if I want to try to really force out more tartrates, I can...