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Normal sugars with Brix < 25 we inoculate with 15g/hl rehydrated with a product called Dynastart. Pretty much flawless fermentations always to completion if not too chilly.

I should have said he have tested our soils and they have been found to be slightly Nitrogen deficient. We already have far too much Potassium, Phosphorus is in range as is PH and other trace minerals. The recommendation from our cooperative extension agent is to add nitrogen at 70 units per...

We grow commercially to feed our winery....we add Nitrogen on a yearly basis depending on the vigor we saw in the year prior and or yellowing of the leaves. We have also tried using compost which was also very effective and best of all is time released dosage of nitrogen. Additions are done...

So from someone who makes about 1000 gal a year of whites here are some steps we take. We ferment to a SG of <=0.995, wait 7 days and then add 50 ppm SO2 and then wait another 7 days and then rack. The wine then sits in tank for about 6 months and is chilled to near freezing for several weeks...

Ah Hokapsig remember here in Pennsylvania the Pennsylvania Dept of Ag requires you to also have a permit along with the PLCB and TTB. The PA Dept of Ag has been prompted by the FDA to look at wineries as food facilities. I sat in a very informational meeting a few years ago with the PA Dept Of...

Don't lift carboys,,,take it from someone who has a bad back and owns a winery....use gas CO2 or N2 and push your wine from point A to point B. A few bucks in equipment will make you life so easy trust me.....

To answer the original question, yes you can use alcohol to stabilize a sweetened wine, however its no longer a wine at that point its basically a port. You have to bring the alcohol level up to at least 18% to 20% to ensure that any yeast present are dead and to provide biological stability...

Actually the link above is only partially true. All commercial wineries no matter what size they are must register with the FDA. Then if you are small enough with less than 11 employees with 50% dtc sales you are exempt. However for the exemption you have to file an attestation that says you...

Ok here is the skinny, there are 3 types of grape growers out there. One is the winery/vineyard owner who keeps pretty much everything he/she grows unless the harvest comes in bigger than expected. These grapes are the premium stuff where the crop has been limited purposefully to generate the...

Cellar Rat is a common term in a commercial winery. They are the people who usually do the thankless jobs of climbing in tanks to shovel them out or clean them or other miserable jobs that require a strong back. Aka interns....

A whole bunch of hooey. Production problems last year due to frosts in Europe and let say smoke damage in parts of CA , OR and WA will have been reflected in prices paid last year. Unless you are buying premium and I mean really premium grapes its likely they are originating in the central...

Please if using a vinmetrica get rid of that junky 5 ml turkey baster and get a 100ml graduated burret. Your titrations will be far more accurate and controlled. In any case I have had my vinmetrica for years and it gives me almost 100% of the time a free SO2 within 1 ppm of the lab results...

I use 5 heaping teaspoons of One Step, hot water and let it soak a day or two or more... Pretty much will dissolve and clean anything. Dump it out and a quick rinse and back into the box it goes, top down. When need it next a quick spray with some Kmeta and citric and good to go. I read...

One of the reasons to cut back to pencil thickness is to form strong trunks. If a vine didn't make it to pencil thickness but is say 5 feet tall you can do as you describe by leaving the top buds and rubbing off the lower buds. However, what often happens is the new shoot that originates from...

Ok back to the original post here is todays temperature map as of 6 am EST. Just a great example of the warming influences of the Great Lakes, Finger Lakes and coastal Plain. Yes its temperature in degrees F, not wind chill.

Bingo! Well said Stressbaby...I am not discounting any of the facts that are being brought up by Balatonwine about local influences, soil, exposure, terrain, aspect, slope, precipitation, distribution of precipitation in the growing year and etc. In my region as it is in all other regions its...

Well this discussion has morphed from the OP which was just trying to show using a graphic why most European vinifera varieties cannot grow in many areas of the eastern USA due to winter low temperatures and why certain areas that you'd expect to be cold can grow those varieties. My bad for not...

I was not trying to instigate a spirited discussion about the benefits or faults of hybrids....was just trying to show people why vinifera tends to grow in certain areas of the east and not others. If you know anyone growing vinifera commercially in North Dakota I'd love to meet them...they are...

I too live in the "between" area and yep there are some pretty bad wines in PA, but there are a sprinkling of good ones but you have to go find them. I could list about 6 or 7 in eastern PA and NJ to try. As far as New York or Virginia always having good wine or even California for that matter...

Its actually an output from a weather model. The image is the projected low temperature for a morning in early January of 2018. The source is locked out to the public but I can share an image if its not for commercial gain. In this case I was trying to show everyone how a plume of relatively...