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I would think that the vines will survive alright. I have dug up some nebbiolo vines before and transplanted them, and they did very well. I transplanted them early in the spring while things were still dormant a bt, and then they took root during the growing season , making sure they had water...

My thought is to make the wine seperate, and when the wine is done, blend them according to how they finished out.

A nice pint of Guinness . Slainte!

As long as i can see the light...CCR

Tonight the beverage of choice is* Cascade Cliffs 2018 Columbia Valley Nebbiolo Reserve 100% Nebbiolo ( 70% from McKinleySprings , 30 % from Cascade Cliffs vineyard ) pH 3.74 TA 0.58g/100 ml Alc. 15.8 % by volume Aged 20 months in American Oak Cases Produced : 312 It is rather nice!

The nebbiolo I grow here in SW Washington state tend to be low in Brix and acidic. My Brix levels are low, so I have to 'bump up' the sugar level a few Brix levels. The pH for my grapes is almost always around 2.9 to 3.1 . Nebbiolo grown in the warmer,drier Eastern Washington areas typically...

I crush and destem , then ferment. Once fermentation is complete, I press I rack-off from the lees within a day or two after pressing, and put the wine into an appropriate container with an airlock. I add malolactic culture at this point and let nature do its' thing! I'll use Opti-Malo at...

Dinner for the last two nights....starting to run low on corn dogs!

Oh. Welcome to Wine Making Talk , BoaG

Remember when 'geek' mean't biting the head off of an animal? ha! I need more coffee

Yep

Just for reference , I have a 30 foot row of 10 Riesling vines....slightly crowded but it works okay. My yield is always about 3.5 gallons. I also have a 30 foot row of 10 Sangiovese vines that produce 6 gallons . My vines are what many consider to be 'crowded' , planted close together...

Why do we need to go to Mars when we have this right here at home?

Hanks for the memories !

Happy Thanksgiving !

Who doesn't like gummy bears? That was nice of the guy to do the right thing, but why should he get a reward ? Just do the right thing and move on.

The last couple of nights I went simple on the dinner....opened a can of Progresso soup, something creamy, heated it up and dumped it over the top of a few pieces of white bread. Made me sleep like a baby!

SW Washington....my 12 year old vines made it through the dry spell we had , watered during the 100 degree period we had, and now I'm going to be harvesting. we have light rain today, so everything is ' coming in '. The Riesling was picked,destemmed,crushed and pressed yesterday, getting up to...

I wouldn't be too concerned about the 27 brix level as long as you have a yeast that will ferment it. ( assuming you are going to let it ferment to 'dry' ) Some of my favorite wines are made with brix levels higher than the textbook level of 24 brix.

My small backyard vineyard Riesling usually produces around 60 pounds of grapes each year. I crush and destem them immediately after harvesting, and then run them through the bladder press at a low pressure, ( around 1.5 psi ...trying not to go over 2 psi ) I tend to get 2 or 3 gallons of...