Search results

So true. I know many well educated, intelligent people who have absolutely no concept of money management. They will ask for advice, but never change their habits.

So true.

I made mine 12 x 16 with a double sink, 8 ' counter top and cabinets above, room. For a desk and file cabinet for keeping notes. Also racking to store carboys and empty bottles. Hopefully this will help you.

Good to hear from you, get well soon.

A great idea.

Being a former concrete contractor, I used 3/8 rebar. You can get about 800 pieces 6'6" in length Per ton. Cost is approximate $1.50 per piece. Last forever.

When I started making wine and adjustments to must , I made the same mistakes. Now when making any adjustments I start with 25% of recommendations and retest to verify results.

I too bought a buon vino and now only use the AIO. Much easier and works great especially with the new one hand filler. Thinking of selling the buon vino.

I agree, Marquette and a good steak is very good. The reason I asked about the TA is because this year my Marquette, Petite and Verona had a TA of only .7, which in my opinion is low. Added acid to lower the pH to 3.55. Ta was now .8.

Do you remember what the TA was prior to fermentation and what the TA is now?

Thanks for your compliment.

I press at 7 days, never had off flavors.

I did spray calcium this year, however all applications were after berries were 1/4" as recommended by a vegetable expert . However the 4" rain still caused splitting on the Verona and very little on the Marquette and Petite. Next season I will apply sooner and at a 10 day intervals...

Still a lot of malic, retest In 2 weeks. For my grapes is usually takes 5 to 6 weeks to finish

Look up Tom Plotcher grapes and he has a description. Hope this helps.

I really enjoyed your company. Thanks so much for your help.

Checked a 10 berry sample today. Brix 22. PH. 3.35. Picking tomorrow.

I am also in Southern WI. I will check mine and post Tuesday

Picked my Verona grapes today, they are at 21 brix, the berries were splitting and dropping. To make things worse the fruit Flys were out by the thousands, many berries were sucked dry.

I use brix and pH for picking. I test and adjust acid if necessary after field blending prior to fermentation.