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I was tempted to say good luck with that mess...but here are a few pointers to get you started. Remember fruit is only produced off new shoots that originate from last years new growth. The problem in the mess you got there is determining what is last year and what is the last 10 years. In...

So an update....we are stacking them 2 high with no issues... we also find that stacking bottles left to right in the bin is the best way, can get about 710 bottles per cage. Yes if you stack them front to back you can get closer to 800 however you cannot use the front gate as the roll out and...

Hey welcome to my life Hokapsig except I don't do drunkfests....90% DTC is the way to go...

Often hybrids are on top wire cordon at 6 ft and then hang down with the fruit at 6 feet. Since these hybrid vines will be vigorous you can easily let the canopy hang down 6 feet with basically no canopy maintenance. If they reach all the way to the ground and then spread you can just mow them...

Well I am in eastern PA and we saw our first SLF last year and this year we saw 5000....next year promises 50,000.... This will become a multi billion $ problem in the USA. The insects are being called an evasive invasive as they try to hide behind the trunk as you spray one side. If not...

So back to the OP..can you grow Cab Franc in southern IL? I checked the last several years of weather records in St Louis including the very cold winter of 2014-2015. The verdict is I think you can grow it and it will likely ripen as your last spring frost is around April 15 and first fall...

Just fill with water and put a bung in it. Let it sit a few days. Drain and fill with wine.

One guaranteed way to get malolactic fermentation to commence is to bottle your wine....only problem is your wine will taste like crap. So don't do it.

Cabernet Franc might grow in IL but the biggest problem you'll have is cold hardiness..Cab Franc will make it to about -15F but that is just barely. Usually you'll see significant bud damage at -5F and cane damage at -10F. Any lower and you are talking death in increasing amounts...it may not...

In IL you are far better off planting hybrids, Traminette comes to mind maybe Marechal Foch for a red. Very good producers and cold tolerant and most important of all since you are a new grape grower less prone to disease. Please note I did not say disease free...to learn about controlling...

I think you still have some more to go, I'd go another 30 days and test once more. Malic fermentation is usually 60 days or more...I suspect the bubbles you are seeing are still active malic fermentation, you really want to wait until your wine goes still.

Actually I said "operating a traditional vineyard & winery in PA far less viable" but i should add "If you are interested in opening a urban restaurant winery, or just a bottling facility and tasting room...the doors are currently wide open." at least until the state legislature realizes what...

Your initial dosage of SO2 is probably not an issue though a little high. One campden tablet is approximately 13 ppm of SO2, you added 8 after crush or closer to 100 ppm, typical additions at crush is to add 50 ppm. The first bit of good news is that most of that was bound up in fermentation...

The really fun fact and law of unintended consequences is now restaurants who cannot afford or acquire one of the restaurant liquor licenses are trying to create their own wineries within the restaurant. A limited winery license in PA only costs a few hundred bucks compared to 100s of thousands...

I wouldn't worry about the tartrate crystals, I think the bigger worry you are going to have is exploding wine when those SO2 tablets bind up over time allowing fermentation to renew. If you are going to back sweeten a wine you have to sterile filter it or use a mixture of sorbate and SO2. I...

So I was able to answer a small part of the above. Turns out Siduri winery is owned by Jackson Family Wines, Inc. and not only do they produce in Sonoma County, CA they also have production facilities in Oregon. So that is how they are being allowed to use the AVA on the label. Both growing...

A little late but use a cheap cotton bed sheet. Tie a string around the bin to hold the sheet on tighter.

I ferment in 1000L VC tanks and I actually inflate the bladder with the lid completely off and then set it on top of the tank. The inflated bladder keeps it from falling inside and well off the surface of the wine. The whole headspace fills with boatloads of CO2 so no need to worry about O2...

Does anyone know the status of the proposed regulation that TTB made in 2016 and then reopened the comment period in 2017 through early 2018. What I have read from earlier this year was that a decision was going to be coming in a few months...well that was 7 months ago. For those that are not...

Thanks JG for the info, I did not scroll down. I have submitted my attestation...good lord their website is a typical governmental navigation mess.