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When you indicated that the wine caught a bug, what is the bug? This may help many of us in the future.

My buds are starting to swell. I'm confident that they are all good. However I sent samples to UW Madison for analysis. I keep you updated.

Typically here the vines stop growing in mid September, growing tips fall off and plant stays green until freeze in early to mid October. Last year was typical. A friend has marquette also and his look a nice brown color. My petite pearl and verona look a lot better. I spur prune.

You may have a point, the marquette are planted in a more Rocky soil. I think all will be ok as buds are swelling and vines are bleeding. Also the fall was dry.

The canes are alive for the first 6 inches then brown inside, buds are showing bud swell. It's mostly just the marquette that have this issue.

This is a photo of canes.

Will do. Thanks for your advice

6 years

Had petiole last year, showed slight micro nutritional deficit. , using foliar spray this year. No crown gall seen.

Just finished pruning, I found that the Marquette canes were weak in structure, light in weight, and gray in color. Had about 95% of cane dead. Vines were sprayed every 2 weeks. Local agronomist said not a spraying problem. Is there a lab that test for diseases or soil problems? I'm in...

Looks like my birthday cake.

I would add k-meta and wait 3 months . It will clear with more time. You wine looks very normal and photo shows the top part is starting to clear.

Welcome and enjoy 😉

My feelings exactly.

Late spring frost, stink bugs, and the wine is good. What a hobby!!!

I got mine last year, works great, Steve is great to work with, no regrets. You are making a good decision to get yours.

I haven't used glycerin, I only add sorbate to sweetened wine to prevent further fermentation. On dry wines I only use sulfite.

It's used when you are back-sweetening wine.

I made a 75% marquette and 25% petite pearl in 2017. It turned out nice. I still have 2 cases waiting in storage.

Welcome and enjoy