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If you add a yeast energizer at 1.000 your wines should end just below .990. Yes there is still sugar at .990 but a hydrometer can't read below that just be past .990. Only a refraction enter can correctly indicate 0 sugar. If you leave wine with some sugar it may continue fermenting during...

You should loosely tie cordons with something that won't hurt the vine. As the vine grows it will naturally grab onto the wire. You should inspect the ties occasionally to be sure they are not broke or too tight. Depending upon your system you could loosen your turnbuckle after harvest so over...

That level is still less than many commercial wines. When you open a bottle high in sulfite just aerate it.

Julie, grab your "Go Bag", I'll pick you up and let's go picking.

You will mask the flavor with that high abv. If you really want that star at about 12-14% then when it's almost finished add more sugar. Repeat until fermentation is stopped. I'm guessing you won't like the end result. I shoot for 10% for fruit wines like that. More enjoyable.

I would tie them in case your wire would break or need to be snugged up. Easier to work with. Just my 3 cents worth (inflation).

Here is my spray program and Grapeman listed important info about black rot. http://www.winemakingtalk.com/forum/f25/black-rot-45645/

I posted a spray program for black rot just a few weeks ago on here. I had lost grapes 3 years before finally getting it under control. Wineries world wide are losing crops it can be so devastating. Got grapes this year but had a few clusters that were affected.

Here's what you can do. Cut plums in half or quarter. Remove pit. Place in a zip lock bag and freeze. Once frozen you can remove and dump in bucket. Give it a few hours to thaw. Keep in a cool area and covered. Add a pinch of sulfite to the juice once it starts to defrost. Once mostly thawed...

Plums make an excellent wine do not add water. You can juice them or ferment them in the bucket and remove the skins after two days. Standard recipe would apply, pectic enzyme, sulfite, yeast nutrient, yeast energizer, perhaps a tad of tannin. You may need to take and acid test first. If the...

It's organic and is helpful. Best thing for a slow septic is a fresh deceased road kill. Old farm tip.

Use Potassium not a Sodium Metabosulfite. Mix up a batch in a spray bottle. Spray everything off prior to using. I rinse after spraying and have had absolutely no problems. Wash with very warm water with a drop of liquid detergent to remove any stuck on sediment. Rinse thoroughly. Allow to...

Time line approx. Ferment 1week Rack and clear 4-6 weeks Rack and age White and fruits 6 months, Reds a year Rack and Back Sweeten, let rest a few weeks. Bottle and allow to rest a week or two You can be quicker but quality comes from quality ingredients and time. Time to start another...

Pectic enzyme breaks down the cell structure of the fruit. Think of a net of meshing with each square holding a drop of juice. Breaking down the fruit structure makes it easier for the yeast to ferment the sugars in the juice. It will also break down the pectin of the fruit which can cause...

You must take a gravity reading prior to fermentation so you are able to determine correct alcohol percentage. Pectic enzyme will not work in an active fermentation. It needs at least 12 hours before the addition of yeast. Leave pulp in for 2 days then remove, there will be juice in it. Had...

You don't need a lot. A few granuals. I use the mix from my spray bottle. Water and pot. sulfite (maybe a teaspoon). You will catch the smell but don't inhale. Change or refresh in. 6 months or as needed.

I seldom use a secondary. However in your case if the wine is thru fermenting rack off the wine to stabilize and clear. If you have 3 gallons or less pour the lees into a container and add an airlock. Add sulfite and allow it to rest a few days. That sediment will separate from the wine giving...

I always add less sugar than commercial wineries. Still get a great carbonation. Goggles, long sleeves, gloves and caution. Always.

Adding potassium meta bisulfide when you juice will help. You can press grapes until they break, add Pectic enzyme for 12 hours then add yeast. Remove skins when you like. The enzyme will break down the cell structure and release the juice similarly to a juicer.

If it's no longer hot you could move them if you are careful with the roots. They will need time to reach deep and recover from the shock. Prep them well for the winter. Other more knowledgable folks on here can shed more light.