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Planting 100 more vines- Marquettes and LaCrescents- in the vineyard we are now referring to as Middle Earth, It sits halfway between the Lower Vineyard and Upper Vineyard. Beautiful Mother's Day up here for planting. 72 degrees and bright blue. Hummingbirds have arrived- and the black flies...

Flex Tank transfers You can indeed transfer from flex tank to flex tank. I've done it several times with the 30 gal. tanks. The walls will cave in if you run the AIO continuously, but if you run the pump intermittently, you can do it. Even with cycling the pump that way, it's a fast transfer.

The bentonite will work much better if you dissolve it completely in boiling water, let it sit overnight then stir up the slurry before you add it to the must- and mix it well after adding it to the primary. 1 tsp./gallon is fine in the primary.

Broke sod for another 100 vines. 4-18-2014. Unbelievably rocky. This was forest 8 years ago and was cleared with a D-9 and rock rake, but most of the 200 lb. or less rocks were just ground in with the tracks. Planted it up with prairie grasses and wildflowers. Marquettes and LaCrescents are...

Speaking of spraying, what is the spray of choice among you growers for black rot and the mildews?

Just pruned my 1st year Louise down to 2 buds yesterday, Nice green wood despite the wicked winter. I have many vines to go though.

I'd take a TA reading after fermentation. If it's 9 or higher I'd consider running an MLF on it.

Nothing like a gravity feed to get that stuff unrolled

Are you going to be out there with your #8 Felco's and hip boots Rich?

Just fired up the AllInOne for the first time tonight. Initially tried it out with 2- 6 gal. carboys and StarSan to sanitize the tubing and carboys- nice!!! Then racked/degassed 6 gal. of Chilean Merlot prior to an MLF. The AllInOne wine pump is a very nice rig. I really can't recommend it...

33" of snow on the ground here. Won't be pruning anytime real soon.:ft

Recommended reading For Whites: http://www.morewinemaking.com/public/pdf/wwhiw.pdf For Reds: http://www.morewinemaking.com/public/pdf/wredw.pdf I found these guides to be very accurate and concise.

Last week's data [email protected] 2014-03-18...28......-3...........-3..........0.00......0.0.......25 2014-03-19...36......-3............8..........0.00......0.0.......25 2014-03-20...37.......8...........27.........1.44......14.0......38...

That would be very low or no resistance in the belt Steve. The heating element in the belt is shorted. Edit- sorry, that's correct Steve- what produces heat is resistance in the heating element of the belt, but his problem is no resistance.

16" of new Spring! Yeah- winter is dragging out way too long up here in the White Mountains. Might be pruning with snowshoes.

They are still actively fermenting. When that's done we'll rack, put in the skins and inert gas and seal them.

I have 30 gal. each of Amarone and Montepulciano going now in 30 gal FlexTanks. We bought the floating skins for long term maturation. I'll let you all know early fall what I think of them, but I sure like them so far. Using French barrel staves in each.

Sorry to hear that Rich. Shellfish allergies are no fun. Nothing quite like lobster, mussels, scallops and crabs on linguini with a chilled bottle of dry white.:hug

Portland Maine waterfront James.

About 10.50 for live 1.25 lb.