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I don't know if you have touched on wine "nouveau" or "Vin de Primeur"? I think certainly vintage year affects drinkability. Last year in the Midwest, August- September were dry and warm. I picked about 100 lbs of Petite Pearl. They were surprisingly light weight per bunch. I had to pick about...

To answer your question about yeast being present on the grapes. More than likely yes.

I think I will try the petiole testing next year.

I make small batches and have a one gallon press. No need for anything larger.

John Those are good suggestions. I often see soil tests recommended, but I don't think I've seen labs for grape production recommended.

I know many of you are still in the hurry hurry of harvest and crush, etc. Some of us have been done for a month now. I'm done and looking ahead to next year. I have both Verona and Petite pearl. The Petite Pearl harvested at 3.77Ph and T.A. .8. The leaves are showing symptoms of I believe are...

Another reason to use cultivated yeast is to lower high acidity level in musts. There is definitely a place for 71-B, Maurivin-B, Avante etc.

Dennis Griffith I wish I was closer.

If you read the messages in the forums, many of the Italian immigrants mixed whites and reds together.

I'm curious what the numbers are after all the rain?

Also, save the odds and ends of new wine after you fill the three gallon carboys. Put it in wine bottles for instance or half gallon jugs and then airlock them as well. Then when you rack off the lees you can use what you have to top off.

You can do it either way, it's your call. If you do it after the press you need to allow space in the carboy for the volume of honey or sugar, and you risk triggering a powerfull ferment that might overflow the carboy. I would agree with Norcal, chaptalize in the must, and I would use honey...

I know that some people would mix potassium metabisulphite with water and spray the clusters themselves in this situation.

Are you adjusting the Ph as well? What is the Ph when it turns green?

Neem oil tastes terrible, the taste might be a deterrent to the bugs as well. Depending on the days it takes for it to breakdown and the quantity used to spray, the Neem potentially could effect taste in the must as well.

I'm to cheap to buy them on line, and not clever enough to make them myself, so I use these. http://freelabelmaker.com/category/beverages/wine/red/page/2/

I;m in the center of the city on a bluff overlooking John Deere factories and where International Harvester used to be. I'm guessing that with the factories in their day and when most heated with coal maybe it has caused my soil to be acidic, when maybe it shouldn't be. Also I know they used...

JCburg Balatonwine is in a warmer climate than you are, so his winter comes to an end sooner than yours, so he prunes sooner. I'm South of you in Illinois and pruned March 15th this year, it was plenty early. I believe his point is that he doesn't prune in the fall.

I just was involved in the same scenario and added honey to bump up from brix 20 to 1.095 S.G. It didn't take very much. Honey is a much higher quality ingredient than corn sugar, or beet sugar as well.

Quad Cities Illinois side. Your that much farther North from me (150 miles) in a different Micro climate and I'm right on the Mississippi River, growing on the South side of my house, totally blocked from North winds. I'm probably at least two weeks ahead of you. If it wasn't for all the rain...