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Your winery log might look nice out there.

I think it was helped by the high PH of the wines. From 3.75 for the Grenache to 4.0 for the Zin. I'm going light of the SO2 in the future and only in the primary until MLF is complete.

That sure looks like a lot of work but I am sure it will pay off in the long run. Not to add to your plate but you may want to consider sealing your big cuts to help prevent Eutypa ( Dead Arm) from infecting the vine. It looks like you had to make quite a few.

An update to my original post: Ran Chromatography on all the wines and all have finished except the Grenache and it is in the process showing both Malic and Lactic. I think it will eventually finish also. The fruit flavor has returned to all, and I am optimistic about the potential quality of...

I didn't install a deer fence until my third year and the first 2 years I tried every thing. ( 3 dogs, motion lights, spray on deer deterrent etc.) You can't train a vine that is getting eaten. I went with deer fencing with a top wire. I think I'm at 7+ foot in height, why for the effort and...

You sure have been provided a lot of good information, the only thing I would add if your in an area with a deer population you will need a deer fence. They will destroy a young vineyard in no time

I have 1103P rootstock and it has very high vigor with my soil conditions and I now only water to protect the fruit from heat spells after veraison and after harvest so I am almost dry farming it. The 3309C I have is a moderate grower but will need more water than the 1103P. I have 3309C on some...

Missed that your are in Paso, just having my first cup of coffee. I'm also in California. I used Vintage Nurseries ( Now Wonderful) and Novavine. Nova was more expensive at the time but had some clones I wanted. Your in an area where you should be able to get plenty of free advice from...

You should not have a problem getting the vines you want back when I put my vineyard in it was a 50 vine minimum per clone/rootstock combination. What state are you located in? You are about to start a very rewarding and labor intensive hobby.

I've been growing Grenache 2 clones of Grenache for 12 years now and the difference between the color of the clones is striking. 1 is a Tabalas Creek clone the other the Old Vine California clone. If picked to early the tannins will kill you, I've found the brix level of your grapes perfect for...

This is a great read, thanks for all the posts. I keep a fresh batch of EC1118 yeast on hand each year in case a ferment get's stuck. Only had to use it once and it did the job.

I looked at lysozyme and it had a wide range of dosage rates. How much is enough? I plan on taking winemaker81's advice and waiting it out but a little insurance would be nice.

Yes, but above what Malo Bacteria like to operate in.

I thank all for the advise and education. I plan on having a little patience and see where it goes from there but will do a trial with H2O2 on a gallon just to see the difference it would make. Your right about it not being a science, the Grenache has the highest SO2 levels but also has the...

Late April is when I planed on bottling. Will the bound SO2 also diminish over time?

If I just leave it as is wouldn't I have to add something so MLF won't happen after I bottle it?

Thank you for the response did you ever regain any lost fruit flavors? What was the wine like after the H2O2 adjustment?

This is my third year of making from my own grapes and really screwed it up. I copied wine making formals from the Morewine instruction guide on to my wine log to access easily. The problem is I copied the 5 gallon dose of Potassium Met bisulfite down as a 1 gallon for must adjustment. Didn't...

I've enjoyed following your journey this season and to read about the loss of some of the fruits of your labor just hurts. I use the same brutes and dollies as you and will be extra careful from now on.

I have used speidel 110 liter and 220 liter floating lid tanks for 3 seasons now and love them. No problems at all. You just need to check the lid pressure and make sure it is maintained in the recommended range.