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Yes, sorry. I find US-specific measurements a little weird and never use them, personally. It's snowing now! Very odd start to a Southern CA April....

Just got this forecast for today/tonight ... Pretty worried about this and right after bud break.

great catch! These typically (not sure if always) have a good amount of methanol (CH3OH), a big no no to consume.

Welcome! Looking forward to seeing you around.

Interesting, I thought SO4 was average, at best, in dry soils. edit: https://www.winegrowers.info/rootstocks/SO4.htm

SO4 is the rootstock for you, then! It should be ok in soggy soil. If you don't have to water it, even better.

💯 Just had a community ferment and experienced that with 20g of zin must. https://www.winemakingtalk.com/threads/zinfandel-grapes-wine-a-new-members-introduction-via-a-75l-of-red-deliciousness.78794/

Need to till this year, but we're pretty soggy also. These are the 2 year old Zinfandel, swollen buds but no green just yet.

Exactly why I wanted to get them in ASAP. They are also bare root, so always good to move quick. But yeah, we're getting soaked right now, again! Loving it

Just finished planting 350 Sauvignon Blanc (1103p rootstock )last night... I'm very sore! 😔 But worth it! Gotta get more white grapes out there.

I've never used that rootstock. A rootstock that occasionally doesn't produce at all is a little scary. We have a loam with excellent nutrition and low rocks, very neutral pH. I wonder how it'd do here.

I spur prune on a 4 line VSP system as often as I can. But I think it's important to be flexible based on what the vine may benefit from most. Sometimes I'll cane prune a vine if the cordon is getting out of shape, shows signs of any issues, or is being outright defiant in the way I want it to...

Just means the vine isn't dormant when pruned. Only real risk is drowning new buds, like @Snafflebit said

You all are making me nervous. I haven't seen bud break here in SoCal on any of our vines yet (Zin, Sauv Blanc, Malbec, Sangiovese) :oops:

I love these things so much. Only way to really stir a barrel if needed imo

Oh, welcome to WMT! Good catch @Jovimaple

The very best thing is more wine! But if I have to, I follow this guide Barrels are a real pain

If you've back sweetened, you need to stabilize to prevent fermentation in bottle by using about 1/2 teaspoon of potassium sorbate per gallon of wine. Sodium sorbate, sodium metabisulfite, or potassium metabisulfite can also do the job if that's all you have. Be sure to mix it thoroughly and you...

The problem is 2-fold: 1. Surface area to volume ratio: I don't want to make this too mathy, which I've been guilty of in the past. But to put it simply, each time you double the volume a barrel, you decrease the amount of surface area each gallon comes in contact with by about half. In smaller...

Press is done. Really wish I did this in the winery, not the house 😂 Result is good. Added 20.5g of potassium metabisulfite. Filled up completely an SS Brewtech 14 gallon brew bucket. Some notes on what you're seeing. The left vessel is 14g and is being placed under an air vacuum from the top...