Search results

I'm amazed at how you keep it from pouring out of the carboy!

I do the primary in buckets in my kitchen, then carry the buckets downstairs to the basement and vacuum pump into carboys. Kitchen temperature is from 68 to 77 depending on season and the basement temperature is 64 to 68. If I want cooler I set the carboy directly on the concrete basement floor...

If you think the grapes are good, I'd stick a shoot in the ground and layer a new vine. Or whatever you are able to do like cuttings. I'd be afraid that vine's days are numbered.

No destemming needed with muscadines! But I have been told the wine sometimes tastes like stems were included. Hah! Now the software is turning the pics upside down. Gotta love it.

I have made 2 wines that I sorbated twice. I had it documented and overlooked the entry in my records. Now I circle the entry in my records. So far I haven't neglected to sorbate a sweet wine.

Six or eight times it wouldn't post, but that's it.

It's a .jpg file.

Scroll down and there's a forum on Grape Growing and Vineyards. My opinion is that you might get answers and a lot of questions there.

I get damage every late spring/early summer, too. Usually, I get deformed leaves and stunted growth for 2 or 3 weeks, then the vines (muscadines) come out of it and start growing again. Last year I think the delay caused the vines to be unable to ripen the majority of the grapes. So, in...

I used those tilted back, wired to an earth anchor with a ratchet strainer. So far, so good. I'm 5'6" and I wanted the wires above my head. They are, barely.

Oh, I forgot to mention, there is a section on growing grapes farther down entitled Grape Growing and Vineyard Forum.

It's a shoot. A tendril is the little thread like thing that wraps around stuff and supports the vine, enabling it to climb. If this is the first year, I think you just let everything grow like a bush. What you're doing is allowing the root system to develop. Then late this winter you will cut...

For $20 you could take the metal parts and completely re-do it. I would consider replacing most of the wood with metal. The threaded rod and the mantle and leg rods would be worth $20.

I have a Seville rack. They work best with bordeaux bottles. For insurance, you can use rubberized shelf liner between the rows of glass to make sure the second or third row doesn't slide.

Where in SEMo?

Probably not relevant to this plant problem, but 2, 4-D is a broadleaf weed killer. It doesn't kill everything. That's why you can spray it on your lawn and it kills the dandelions and plantain, etc, but not the grass. It can also be sprayed on wheat (wheat is a grass) to kill broadleaf weeds...

I always use an Allinone and I've never seen that much foam. A couple of times, maybe 3 or 4 inches, but not a foot.

It's better to add k-meta and not rack if you don't have time and it's been 3 or more months than it is to rack and not add k-meta.

I think the stale beer smell is the smell of yeast. I think you should have racked your wine off the dead yeast. I think the only mistake you made was thinking there was something wrong with it. But I wasn't there.

All I can add is to ask more questions. I see you're in Tennessee, where you might be seeing some muscadines. That's what I use for most of my winemaking. What I make that is not muscadine, is elderberry, blackberry, and aronia. In other words, all this research on vinifera and labrusca and...