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Attached is my Roucaneuf mother vine, post harvest. It's laid out across my barrier fence and has turned into a monster of sorts. I am almost finished populating the area where the "daughters" will be growing. My vintner friend in a different part of the county tried to get it to grow in an...

Dawg, We all know there is a turdpot full of wine grapes growing in southern Missouri. Ya'll call it Norton while we prefer Cynthianna: genetically no difference.

I'll get off my duff and post some vineyard shots in near future. Ed

Craig, I am always willing to share my late winter cuttings with folks. Expansion is always a good thing for supporting our hobby and industry in this country. Ed

Rocky, One big change to Jasper from when you were there is that we now have an expanding elk population in the area! Jasper is at the epicenter of it. They were re-introduced about ten years ago by Fish & Game Commission and are doing well. I have actually come across them on this side of the...

I'm replacing the vignoles w/ vidal. My Landot Noir comes to ripeness first in my vineyard and that is the one varietal that the birds get excited about. It's the only one I have to net.

Options: Blend it with something else similar from the package store. If you add a gallon of water your ABV will drop to an undesirable level. With the SG where it is your fermentation cycle is basically finished. Put it in a 3 gallon carboy, if available, and a 1 gal jug. Or 4 gal jugs- not...

I am probably one of the few vintners in Arkansas trying to grow Roucaneuf. The mother vine was awesome this year (4th year). I got 10 pounds off of it and froze the fruit for another year when there is more to work with. I'll have about 15 vines when they are all mature. The starters have been...

Last year I had a fairly pronounced outbreak of leaf phylloxera on the vidal and chardonel varietals. It wasn't severe enough to cause a lot of concern. This year I had hardly any evidence of it and what little I found was on the Vidal. I trimmed it out and destroyed the affected vegetation. Has...

Here in north central Arkansas growing those tight clustered vignoles is a PITA. I don't care how much you spray them. Especially with the summer monsoon season we have been experiencing lately (climate change?). Grape bunch rot (bbr) is really hard to control. I didn't even pick my vignoles...

Is this a red or white? I'm with those who avoid sulfites til after primary ferment & MLF. But I also pitch my yeast very quickly after crush on reds. A low dose of SO2 on a chardonel after crush and before press is OK since it may sit over nite before being pressed. Everyone's mileage may vary...

That actually looks like a 6 gallon carboy you have there. The different carboys can be deceiving capacity wise. Hopefully you have something smaller to transfer it into. I would not dilute it until you are certain you are working with an actual 5 gallon carboy.

I don't think the amount of distilled water is critical but are you supposed to add 10 or 15 ml of H2O to your juice sample? I use NaOH .1 solution in a 15 ml juice sample (no H2O) and divide by 2 to get grams per liter. That process requires around 15 ml of NaOH, give or take depending on the...

Where are you? Rocky, I am probably about 70-80 miles due east as the crow flies from Jasper. About 5 miles from Blanchard Springs Caverns. Do you live around Jasper?

I am presently drinking the vino but if my memory serves me correctly it is normal to see a small jump towards the alkaline side (.4-.5) in pH from pre-ferment to post-ferment.

I thought the nutrient requirements for bacteria were different from what yeasts require?

Howdy Folks, My bio is short and not that impressive: I'm a semi-retired 60 year old living in the backwoods of the north central Arkansas Ozarks on about 55 acres of rural bliss. My small vineyard has around 100 vines: Cynthianna Chambourcin Landot Noir Chardonel Vidal Roucaneuf...