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In red wine, we typically use medium toast French oak dust (powder) at 1/4 cup per 5 gallons of must. Added directly into the must prior to inoculating with yeast.

I use this pump (available from Morewine and others) and the same household filter that Cuz shows in his OP. Filter goes between pump and “final wine destination”. So you are pushing the wine through with positive pressure instead of “sucking” which tends to draw air into the smallest possible...

There is a lot to caring for and using barrels. You might want to google ”Morewine barrel care manual” for excellent advise for barrel usage.

Cuz, for clarification, the “pros“ usually add oak powder during fermentation added right to the must prior to inoculating with yeast. The powder adds body and tanin structure as others noted, but does not add oak flavor. At the completion of fermentation and while aging, oak can be added for...

Cuz and others, on another matter, your Picture looks to me like you have air / vacum leaks on the vac side of your filter allowing the introduction of a lot of air / oxygenation of the wine. You can see the air entrainment in the lines from the filter to your end carboy. We also had this...

Sour Grapes, Correct May 2019, planted about 13 months ago from Double A vineyards 1x plants. Big H, I don’t plan to anchor the end posts unless I see them begin to angle in. So far, they are perfectly straight. My rows are about 80 feet long, so not too long And there are two intermediate...

Double A says Marquette are sensitive to sulfur. I use it on my other vines but haven’t on the Marquette. It sure would be a lot easier if I could spray them the same as the other vines. Interesting that you folks aren’t having a problem with it - good news.

They are really doing well. This is what they look like now. Planted last May.

Double A vineyard (where I purchased my vines) recommends covering the graft via mounding soil over the graft joint during winter, and then removing the mound in the spring, for the first two years. Reason is to protect the graft from extreme cold during a harsh winter. If you leave the graft...

grapeman, thank you very much. We have gone ahead and “shoot pruned” and have now removed all pf the grape clusters (except one vine, left 2 clusters per shoot - couldn’t resist🙂). It was “ hard to do“ since it’s so tempting to let it fruit (for us new growers) bit we did it! Thanks for the...

Skash, THANK YOU VERY MUCH. That is all extremely helpful and sincerely appreciated. We‘re in northeast Connecticut (zone 6a). Yes, the vines are growing incredibly well. Many Deer in the area, so far I have been able to keep them out with motion lights and deer spray! Appreciate your...

Hello Folks, These are Marquette vines that we planted 1year ago. They are from Double A and were classified as 1x. As you can see, they are doing great and are loaded with grapes. question is what to do about shoot pruning and grape removal. Since we are new to growing grape, we really...

We’re in NorthEast Ct. Planted our vines last year, so this is our first year as well. All vines are showing good buds. Marquette buds are looking like they will be opening in about a week. Other vines are Chardonnel and St. Vincent. Looking good but a little behind the Marquette.

We were all "brand new" at wine making, so no notes. It was just clear that we all liked the BDX better. In fact, at the end of the bootcamp, it was decided that we would mix the two batches before splitting up the wine to take home, other wise we would have all been fighting for the BDX...

Hello MJD, Two year ago, we made 80 gallons of South African Pinotage as part of the Musto Wine Grape Co., boot camp (where we learned to make wine). We split the batch into two 40 gallon batches to allow us to try two different yeasts, BDX and D254. The overall process was "standard" but we...

Was this a kit? If not, and was made from grapes, you my be experiencing CO2 due to malolactic fermentation in the bottles. Solution would have been to let it age longer in the carbon under airlock, or deliberately put it through Malo prior to bottling.

If you have the ability to cold stabilize (chill close to 32 deg f for 2-3 weeks), the acid fallout will compact the bentonite for less loss at racking. Will also help to clear.

Here’s what we did. It’s a variety of old cases and crates from flea markets etc. We just brushed them off (cleaned) and then coated them with a couple of coats of plain old amber shellac.

Awesome, great job!

I didn’t realize that this particular issue was a kit wine. Thought it was grapes, thus my comment about not using bentonite for reds. Agree that it can be used with red grape made wine for very specific situations, just not for what I would consider “routine” clearing.