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We have several vacuvin corks and when we are done bottling a batch(we usually do several batches at once), we cork them with the vacuvin. They we drink them that day/night anyways

Would it matter if I plant them BS-Nor-BS or should the two BS be next to each other? Because of the property layout the line will be E-W. Should one of the two be at the West end for the long sunlight or will it matter?

Should I use grow tubes the first year? Would allow me to add the deer fence later.

What spacing would you use? 8 feet?

Thank you all for the info. I am hoping to start the hole digging this weekend.

I have a friend who has decided to grow vines here in Central Texas and he surprised me with three of my very own. I've contemplated it before but not seriously so I'm not certain what to do. I very much want these to have the best chance of making it this year. I have a Norton stock about 12"...

I too think it is a personal choice. My wife loves the OC and I like the CR.

10-12 of each (seeds and skins).

Yes, it's warm here so fermentation is fast (highest temp of mustwas low 80's at day 4). I added the MLF culture at an SG of 1.002. I will mix it slightly, do I need to get out the seeds and bits of skin?Edited by: Coaster

The dry wine is going through MLF but the carboy has a handful of seeds (10-12) and skins in it from racking. Do I leave it alone, stir up the lees and rack, or just rack?

I add raisins to my "homemade" wine (Vintners Harvest Black Currant, etc). I'd have no problem VOIDING THE WARRENTY on the 10l or smaller kits and adding raisins. On the bigger kits, especially one with a grape pack, I wouldn't add them. Just me.

I'm not certain why, I was going to press with a fine mesh bag but they were kinda down on the idea. From 12.5 gals of must, I got about 7.5 gals of free run and another 1.5 from the hand crush. I know I left some behind but it is what it is. I upped the sg from 1.002 to 1.012 for the 6...

I have, my LHBS has a fruit press and they don't want me to use it for grapes. Given the short time I haven't really expended into the local wineries but I'll be thinking about it for next year for sure.

I received a reply from the local winery and they stated that a TA of 1.8% was quite normal for the grapes.

Yeah My LHBS has a fruit press but they dont want me using it for grapes. George is three hours away, but I'd have to move the must in the wifes van 8O).

I'll need more time for a better description but I'll start with "grapy". It's bursting with flavor but my limited palate can only compare it to really heavy grape juice for now. The juice is dark dark red when crushed. Of course, I didn't think it was high in acid either . I am going to...

The first TA test was an Accuvin test, but it was over a year old. The SG tonite is 1.020 and now I can taste the cranberry tartness. So it's high, I guess the sweetness masked it ealier. I also emailed a local winery with a port from Black Spanish grapes and hope they reply. The more...

I think that simplified formula assumes you have 0.1N solution and I have 0.2N but I am not certain on that. I don't think it's cranberry tart but I do like sweetarts 8O). OK, not sure if I am going to split the batch, depends on the amount of juice I get from the 12 gals of must. This...

Assuming I want to split part of the batch for a port base, if I feed it sugar during fermentation the eventual alcohol will be high enough to prevent MLF in that small batch? I'll want to sweeten and sorbate it, will I be at risk for the bad geranium smell (spontaneous MLF) in the bottle?

Thanks Appleman. I don't have a kit so just thepieces from a store. The solution is new and the formula is off the net. If I add 1 gal of water my back of the envelop calcs say add 2 pounds of sugar to offset, sound about right? I've read a little about MLF, but is there a thread I...