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Learning so much today! Thank you! I love this forum. :D

OK, good info here. Thanks! I'll have to pick up some Captan/Immunox. I have a half sprayer tank full of Mancozeb+Neem Oil, but I feel like just dumping it so I can mix Mancozeb and Sulfur. How would you dispose of it?

@Chuck E @Rice_Guy Ah, that's awesome to hear about the numbers. Glad I have so much room with TA, I had no idea. Thanks! Great technique with the rolling, @Scooter68 I'll definitely try that. @winemanden Ah, too bad. This tree I picked from was no secret at all- it is next to a side walk on...

Good to know. It sure requires more often spraying than I expected, so I'm glad I asked. I have some sulfer too. Should I mix mancozeb, neem oil, and sulfur, rotate them, or choose one over the others?

10.5 gallons of must. It tastes amazing- sweet and sour, but not too sour. After I added 1.5 gallons of water and 15lbs of sugar, the PH is 3.42 with a TA of 10g/L. The PH seems good, but is the TA too high and I should do something about it? I heard in another thread that PH is important for...

Ah, sorry, I understand where the confusion is stemming from. Blanket is a bad term because the top of the "blanket" is not defined. I was always thinking the top of the blanket was at the bung, but you were thinking I was inferring the blanket was only taking up 50% of the air volume. I figured...

Ah, very interesting! Thanks for the knowledge. So is what this guy doing in this video BS or is bottle sparging a different concept? (This is where I got the notion above) Advanced Winemaking Techniques: Bottle Sparging The Home Winemaking Channel Here is a simple trick to extend the shelf life...

Wish I had a spare bathroom to use! My carboys are in a bathtub sized plastic container in the hallway. My wife is probably not thrilled LOL

I learned that the difference in price for Argon and Nitrogen when talking about low quantities is not that substantial for a home vintner and Argon is much heavier than Nitrogen, so it should theoretically lessen the mixing effect that sour_grapes mentioned and not blow off as easily. That's...

Very cool! We had a plum tree down the street that we took a ladder to. I think it was also Shiro plums! Maybe we can trade a bottle once we're finished. I am also making a kit pinot noir and a strawberry wine at the moment.

Thanks so much! I will remove the damaged leaves/stems+all fruit as you suggested. Thankfully this vine is on the complete other side of the property so I don't think it will infect the rest of my newly planted vines unless I accidentally bring material over there. I'll spray it earlier next season.

Hey, I'm im it to win it as well. Go big or go home. 10lbs per gallon sounds good to me. I think right now I have an empty 5 gallon and 2 three gallon carboys but might go pick up a couple more 5 or 6 gallon carboys for this tomorrow. My 6 gal and other 5 gal are in use right now.

I don't know if this is what other people on this site recommend (I am a newb), but I picked up a tank of Argon with a regulator from AirGas. If you had it too and you were worried about oxidation, you could simply apply a blanket of Argon on it and rest easy. (I am also not experienced to know...

Hello! I am new as well and also starting a batch of plum wine tomorrow! What type of wine are you shooting for? I picked 100lbs of wild plums today. I am from Novato, CA. Planted a small 50 vine vineyard in my backyard last month and decided to get into wine making about 2 months ago, but am...

Free wine = happy wine. Came up on 100lbs+ of wild plums. Figured I would make wine out of it, naturally. Any words of wisdom before I set forth into the ferm? I only have EC1118 yeast right now. Saw another thread with a link to some recipes. Might do the first or second recipe.

Have any of you had problems with gofers eating your vines? I just planted my vineyard on a hillside and saw a bunch of pushed out dirt under one of my plants from what must be a gofer burrow today. How worried should I be? What effective methods have you heard of for vacating these pesky...

I am in the process of making a Master Vintner Pinot Noir (my first time making wine). My must fermented really quickly due to hot room conditions 80+ degrees the first couple days. Switched to using a plastic tub filled with water + bottle of ice to keep it at 65 right now after fermentation...

This was an incredibly inspiring thread. I am going to try to build my own and will post a picture once it's done. Great job, NorCal.

What an incredibly inspiring thread! I think this is what I shall do. Thanks!

Hi Johnd, that's a great idea- I hadn't thought of that. Putting an old fridge I get for cheap on a temp control circuit so it shuts off when it gets below a certain temp. That sounds a lot cheaper than a brand new wine fridge.