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What do you do with 200 cases of wine/year if you're not commercial? 😂

Ok, good to know. I also have Verona & Petite Pearl planted, so I will definitely try this!

I'm growing Marquette, but am still a year or two away from harvest. I drank a couple of local commercially produced Marquettes this week, and really wasn't super impressed. Both didn't have a whole lot of aroma, tannins were very low and had a short finish. One was ~13% alcohol, the other only...

Check out the link I included in the first post, it deals exactly with that question. "One of the most relevant finding was that protein removal from must prior to alcoholic fermentation, using bentonite addition or heat treatment, did not significantly improve tannin retention in CHIG...

So I took Rice_Guy's advice and emailed Tom. Here's his response: "The narrative about tannin behavior in hybrids does not apply to my varieties. Cold soaking and extended maceration is actually the way to go. They are very much like vinifera for tannin extraction."

I've been reading some research into hybrid wine tannins and found it interesting that the lack of tannins in many hybrid wines stems not from the lack of tannins in the grapes themselves (thought it can contribute), but from the poor extraction of the tannins. It seems that contact with the...

Viticulture A&M (Viticulture A & M – Home) might have them. They generally carry more winter hardy hybrids than Baco, but it's worth reaching out to them.

I made a traditional mead last year, and I'm happy with how it turned out. I used d47 yeast as well, and is quite light in alcohol for a mead, just under 12% and fermented dry. It has citric notes (lemon mostly) & flowers. The finish is decently long. I didn't use much nutrients, actually none...

@Boatboy24 What are your thoughts on The Prisoner? I recently had a bottle without knowing much about it and ended up deep diving into its history which I found very interesting! For me it was a gift, and probably something I wouldn't have bought for myself, but was glad that I had be exposed...

Hey bud, I'm just north of Lake Ontario, welcome to the forum!

Anyone here ever made Piquette?

77.6 cents per litre here in Ontario

Covers my local region (Prince Edward County) which is the coldest designated viticulture region in Canada https://www.winealign.com/articles/2020/02/18/special-report-prince-edward-county

First Gewurzt I tried from Alsace, it's great!

One of my local favourites

Any thoughts on using Umbrella Kniffin? I planted a bunch of hybrids last year (and more to come this year) and was planning to use Umbrella Kniffin based on some Northern Grapes Project trials (http://northerngrapesproject.org/wp-content/uploads/2015/02/Marquette-Training-Trials.pdf &...

I just used it for the PH, I measured TA with an indicator solution. Anyways the meter won’t calibrate for some reason, it’s about a year old so perhaps it’s past it’s best before date

Update: the PH tester refuses to calibrate and is measuring the ph 6.86 buffer solution at 5.9, and the 4.0 buffet solution @3.3 so I’m guessing that 2.53 reading I got earlier is likely around 3.0-3.2 in reality Today I learned that ph meters need calibration

Grapes were picked on October 1st, primary fermentation completed in mid-October. I was expecting the acidity to be on the high side since the grapes were picked a bit earlier than usual due to heavy rain forecast. I used one of these...

Hi, I'm making Chardonnay for the first time, and am looking for options on malolactic fermentation. I know it's commonly done in California Chards, but I'm in a cool climate and a lot of locals I know like to retain acidity. The question is, how much acid is too much? Here's some numbers ...