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what??? No GRAVY ?

Looking good! I am nowhere near the level of winemaking that you are doing. I just started my riesling ( 19 brix 3,1 ph ) , picked yesterday and spending the next day waiting on the lalizyme c-Max to slear it out some. Yield from this year is a whopping 4 gallons. lol....not quite the...

I use Lalizyme C-Max to help clarify my Riesling. It settles out the pectin and other haze-inducing particulates. I have not used bentonite for ages, only Lalizyme C-Max and cold crashing to clear my riesling.

I guess flying gators have to land SOMEWHERE !

As Ron White once said ( about hurricanes ).... It's not that the wind is blowin;, it's WHAT is in the wind...

A Winchester 1200 might help keep those birds away.

My thought is since you've put in the time and effort so far, scoop off the crud on the top the best you can and go ahead and press. Definitely add the K Meta in the pressed juice, add your yeast and nutrients, and see where it leads you. If you are fortunate, the infection is mainly on the top...

Those grapes look like they've suffered a bad bout of powdery mildew, which WILL ****** ther growth and petrify the fruit. Nasty stuff that will ruin your crop, for sure.

I have a Kitchen Aid lift-bowl , bought new 10-12 years ago...and one year into owning it I had to replace a broken gear. it jammed up, ran hard, made noise. New gear and repack the gearbox area with food-grade grease did the trick. wasn't very difficult to do, and didn't cost much at all. Worth...

Harvest for me probably won't be until a few weeks into October. ( SW Washington )

I have heard/read the same thing...once verasion begins there is less chance of powdery mildew affecting the berries. That has seemed to prove true for me in my small little 45 vine-vineyard. BUT...the vines can still be infected, which can carry over into the following year. So it isn't just...

Time for a new car! Maybe something like this...

I keep my Riesling in the carboy for at least 1 year, and a lot of the time for two. It tends to have fairly high acid here, so that helps a bit. I make the riesling with approx.12-14 percent alcohol, so that doesn't hurt, either. Dry, by the way