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Thanks, really appreciate the help on this and the link to the MSDS sheet. Will take it out of fridge and store with other supplies. Glad it does not contain formaldehyde too.

I've been doing chromatography for a while and have been wondering about how safe is using the chemical in the house. It is orange in colour. Also wondering if it contains formaldehyde. I've always used a respirator mask and while the chemical develops on the paper it has been hanging in my cold...

Thanks both of you for your help. Agree on how hard it is to stop it mid way like this. Usually a fermentation will stop once the level of alcohol becomes too toxic for the yeast and very little sugar left over. But when making ice wine or ice cider the 'style' is to have lots of sugar left over...

Thanks. Might reconsider trying sorbate and upping the SO2. I pressed frozen apples at 18F and fermented starting at 32 Brix. It took about 3 weeks to get to where I want it now at 14 Brix with TA of 14.7, alcohol estimated around 9.5%. If it goes beyond I would back sweeten, but slowly...

This is the second time I make an 'Ice' version of wine or cider. Last time I found it hard to stop the fermentation once it had reached the desired residual sugar and acidity and after I followed the directions I found in 'Winemaker Magazine'. This time I'm doing an Ice cider with the same...

Great idea, thanks Scooter68. Did the remainder of the apples this morning and this time I was ready and wiped anything that appeared.

I've been using my small stainless steel basket press for pressing apple slices frozen at around 20 degress F to make some ice cider when I started to notice a black oily substance coming out between the post in the middle and the plate that does the pressing. I think it is from the large...

You could try Syfilco, that is where I get my nets. Link is https://www.syfilco.on.ca/bird-netting. They are near Toronto however.

I just checked some of my nets and the good news is looks like they are wide enough for a cordon height of 5 or 6 feet after all. Like the idea of letting the growth all hang down with less maintenance and more sun exposure for the fruit. I'm now sold on the idea.

Ah yes happy to hear that will work and others are doing it that way. I did something similar in the past but was not sure though if would be accurate enough. Thanks for the reassurance. Happy winemaking, Rob

Hi Folks, Have a white going on at the moment now about 1\3 sugar depletion and soon will be even more important that carboy contents ferment anaerobically. I have it in the fridge with heating belt and probe in the juice with temp controller regulating the temp. The probe wire and silicone...

That sounds great and will see how wide my nets are, and if 12' wide will go with 42''. Wish I could do it 6 feet as wxtrendsguy suggest but have invested all I want in all that netting and not keen to change the netting, lol. Thanks everyone, All the best with your winemaking! Rob

I understand the advantage with 5 feet a bit better now given the vines shoots will hang down, but the netting getting over stretched risking birds being able to work their way into the clusters would be another concern, I have seen a bit of this already. Given costs of more wires is not a...

Hi, thanks both of you for the advice. My concern is the netting. In the past the vines were at a 3 foot cordon and some canes were trained higher and lower and I ended up with a maximum height of 6 feet. Any higher my nets will not fit to cover everything properly, and working on the vines any...

Planted more vines last year and want to train them correctly this time so hoping you can suggest the right cordon height to train these new vines. They are Frontenac Blanc, Louise swenson, and Petite Pearl. I'm in zone 4B near Ottawa Ontrio. Thanks, Rob S

Thanks everyone for making me feel so welcome and looking forward to participate. Cheers, Rob S

Hi, Glad to be with this forum. I've been making wine for the last 30 years, and over the last 15 I have mostly been making wine from grapes I've grown on my property and from grapes I've sourced from other parts of the world. I've also been fortunate to have won a few medals from...