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Keep corks as clean as possible. I always keep a little glass of cheapest vodka I can find next to corker and just give cork quick dip in vodka before inserting into corker. This has always worked well for me

Ok - I agree pretty much with Scooter68 that it's probably best to make pH adjustments before fermentation if possible but they can be made right up to bottling time. You're not indicating whether you need to raise or lower pH - the latter being a lot easier. If you need to lower I would use...

I got my Chromatic test kit from Presque Isle several years ago and has done the job consistently every year to let me know where MLF stands with my french hybrid grapes.

you might want to look into Rubbermaid Brute food-safe containers. Lowes is now carrying them in their stores (at least the one close to us) and they are available in two readily handle-able sizes

good job. I may have to try that on my next batch of labels. thanks for sharing

I've been fermenting for years with fermenter lid just laying on top of fermenter with no problems - no air lock

so i've tried about most everything to remove commercial labels. have pretty much relied on putting bottle in oven on bake at 250 for ten minutes. this works pretty well. then recently I saw on one thread that someone put couple tablespoons of water and nuked bottles for 2-3 minutes. I...

Well that's certainly a bummer

yeah i guess but couple tiers of training wires is really all you need

wow and I thought that my vineyard was steep! I had TWC on my Marquettes and Frontencs but after 5 years decided to go instead with VSP. for a small vineyard, I think it's easier to maintain and once grapes are ripe, it's definitely better at keeping birds from picking vines clean (of course...

until you get a real hand on your situation I'd suggest you keep a close watch on the vines. Tendrils at the end of shoots will let you know when the plants start to get stressed from lack of water. The tendrils should look healthy and extend a couple of inches from the growing tip to indicate...

I have been using sheetlabels.com for some time, i order 100 sheets at a time and cost is $0.6593 per sheet or $0.16 per label. here's what i use: Blank Sheet Labels 3.75" x 4.75" (SL571) Removable White Polyester Weatherproof (for laser printers) (RXW) 4 labels per sheet 8.5" x 11"...

my standard go-to are Aquamarc corks

kielselsol/chitosan has been my go to fining agent for several years - I use it on all my wines

Last year raised my Frontenac to 18% ABV and back sweetened without adding sorbate. No secondary fermentation and the wine was delicious

You might want to try use of bentonite to bind with the proteins. There's been some research done on merits of this at Cornell

my vineyard is fairly small - 120 vines. I have switched all of my vines to VSP because i find it easier to maintain (no long shoots hanging over into aisles) and definitely easier to keep birds from decimating TWC vines even when covered in bird netting.

use of lysozyme should not have adverse impact on your wine and is a sure fire way to prevent MLF

I agree with Vinesnbines

nice