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Try Stylet oil for mildew, it's just mineral oil just like the stuff you get at the pharmacy with a few added proprietary ingredients to justify the price. Mix 2oz per gallon of water. Yes, plain mineral oil will work too.

https://www.goodfruit.com/predicting-cold-hardiness-of-grapes/

Wisconsin and California are two different climate extremes. Where you live the cold that comes out of Canada can go well below 0 degrees F for days at a time. In the last 4 decades, I have experienced only one event here in California's Central Valley where it went below 20F for days at a...

The best way is to use your nose. If you can smell hydrogen sulfide, rotten egg smell, then you haven't added enough. Some of the master wine makers, in and around Lodi, Ca. that I have talked to, recommend 225 to 250ppm in reds and about 2/3rds of that in whites with lower alcohol content.

Temps in the upper teens for a short period won't harm wine grapes.

Yearling groundhog makes good stew, after that not much. You can tell by the color of their fur.

A floating lid with an inert gas to top it off with. FlexTanks makes several sizes.

I make mostly grape wine in California. The wine makers club I belong to, LAVA, the Lodi Amateur Vintners Association, lavawine.org, which has monthly meetings where we have wine makers from a winery, where we hold our meetings that month, give a 1 to 2 hour seminar on any aspect of wine making...

White wines in the 3.25 to 3.45 range. Rose' 3.35 to 3.55, and reds about 3.6 pH. SO2 is added according to the pH, the lower the pH, less is needed. At 3.8 pH, to much is needed to stabilize the wine and if you have a good palate, you can start to taste it.

Red wine is made on the skins and pressed after fermentation. Rose' is made with the juice from fresh red grapes, crushed and then pressed before fermentation. You don't get the dark color because of the limited skin contact. Rose' is made like a white wine, that is a cold fermentation around...

DeltaPacking.com when in season, ships from Lodi, Ca. Don't know if they still have any this late in the season. Contact them.

East of the San Francisco Bay does not have a winter as you know it. Temps get down to around 32F and that's about it. Frost happens about once every 20 years, except on the mountains. I moved from Ohio to California 40 years ago and found what you learned as a grower there does not apply here...

Oak added during fermentation will help in color retention not much else. Get some more cubes or the like and add during the aging process. You can rack the wine off the oak when it gets to your liking.

The difference between the two is the annealing process. The old world glass makers do this, the Mexican do not and the carboys will break for no apparent reason. Annealing (glass) - Wikipedia

What makes you want to grow cool weather grapes in a hot environment that is only going to get hotter as the years go by? There are good grapes, both white and red, that will do well in the heat, Spanish and Italian varietals come to mind. I take care of a 1/3 acre vineyard in...

An early eastern varietal Himrod, from upstate New York. Blooms early and bares fruit about the Forth of July here in the Central Valley of California. .

It's a wand cap, closed on the bottom and open on the top.

I ferment whites and rose' in the 47 to 52F range. I will start fermentation in the lower 60s to get thing going and then drop the temp to help capture those light weight components that hit you in the nose when you smell a wine that normally would be driven off when fermentation starts to heat...

PVPP will take out bitterness.

H2S is usually a problem with lack of Yeast Assimilable Nitrogen (YAN) in the must. If you start with YAN above 250 to 300ppm, you won't have the problem in the first place. I like to use FermAid-O nutrient to add YAN. There are others on the market that do the same thing.