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Prospero Grapes Pleasantville,NY https://www.prosperowinery.com/

This year we switched from using BM4X4, to BDX.

This year I measured 26 Brix. Blend of Cab Sauv, Cab Franc, Merlot and Petit Syrah. Leaving it alone, Ph was 3.47. TA not sure, forgot to order new batch of chemicals to test so reading I got was low at only 5.1 g/l. Will test/adjust post MLF. Definitely the highest starting Brix I have had.

i know how to go about using Ph meter for TA results. What I’m curious is how long others take to run this particular test? I see a very slow rise in Ph and have gone nearly an hour to reach 8.2, am I going too slow with each addition? Thanks, Steve

It’s been with my friends family for at least 25-30 yrs. I’ll get the information on legs later this week. Steve

Only have a few, @JohnT glad you are in it this year! Steve

I like the photo editing! Steve

Coinoclated MLF 2 weeks for MLF. Refresh my memory, how is this doing so far? Thanks, Steve

Ok that’s what I’ll try using strainer! Steve

This is our 3rd yr using grapes and I still do not have a good grasp on how to test the s.g. while in primary. Is using a refractometer and adjusting for alcohol accurate? Or best to use hygrometer, but then how to you get accurate reading with all of the co2 bubbles and everything else floating...

Yes forgot to mention field blended, will pitch BM4X4 tomorrow. Added Lallzyme EX, Opti Red will also be added tomorrow. Steve

Picked up our grapes this morning down at Corrado’s. Went with; 10 Petit Syrah 5 OVZ 2 Cabernet Sauvignon 1Merlot. After crushing sorted out as many stems as we could. ( finally convinced my group to get a crusher/Debye) Numbers are; Ph 3.75 TA 6G/L Brix 23 As for TA and Ph like to lower it...

Plan is blend of Cabernet Sauvignon, Petit Syrah maybe Merlot and or Petit Verdot. We may make the trip down to Corrados in Clifton, NJ or local at Prospero in Pleasantville, NY this weekend. Steve

According to instructions for CH-16, inoculate directly no rehydration not necessary. That said, is it harmful to rehydrate first? Steve

When time for MLF, and you have more than one carboy, demijohn or barrel, how do you make sure that you get enough into each vessel? Thanks, Steve

If you could, would you wait a week or two for crushing just because of the temperatures outside? In other words if you could crush this weekend and ambient temperature is in the mid-70s maybe hitting high 70s knowing that that is going to affect your fermentation temperatures would you wait...

Look what happens when one stays away from this group too long! @JohnT retire’s, and takes a year away from winemaking! John, First and foremost congratulations on retirement excellent. You are young enough healthy enough to be able to do everything in life that we are supposed to do. Secondly I...

Jim, Thanks that’s what I was hoping for. Would be nice to allow wine as much time in barrels as we can get! As for oak at least on the 23L, going to try the Xoakers Med+ French Oak. Thanks, Steve

i have both a Vadai 50L and 23L The 23L is two years in use, would assume neutral on oak. The 50L has just the one year in use. What I’ve been doing, is rotate wine about every 4 months. Can I go say 6 months on the 23L? How long would you go with the 50L? Thanks, Steve

Thoughts on the following for this years grape selection; Cabernet Sauvignon 54% Merlot 40% Petit Verdot 3% Cabernet Franc 3% What if anything would you change or switch in/out?