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the right amount of so2 is your choice...i run mine between 8ppm and 50 depending on which wine it is but the weighted average temds to run in the 2-20 ppm range

u can use organic version of jms stylet oil but i hear its the sane as regular...but labeled organic and cost more...manzate/dithane is essentially things like mag and zinc.....you will be HARD PRESSED to do this quote ORGANIC unquote....move to a dry climate if you want that...seriously you...

i knew we were going to like having you around.... here is something for you to check out...if you leave a wine under airlock and not a solid bung for a yr or more, will you also see evaporation of the naturally occurring water that is in one's wine? ...i have empirically found this answer to...

Adimauro...expect enough vigor on your marquette to skip the vsp and top wire UNLESS your site is VERY low quality.....so w four canes ( 2 on each side) or same w cordons....2 cane systems are a disservice to that variety go for foliage first yr...start training in 2nds....some fruit in yr 3...

very sorry to hear that.....tell you something though...that high alcohol will keep that wine around for a long time...much like your wonderful memories of him i am very sure:b

beautiful set up Dan!

Mike...agreed..grape wines are a different ball game...i make and sell 25 wines...from 8% up to the legal limit.....my higher octane wines are among the most popular be patient w that high abv wine.....every few month open one bottle to see if the alc has waned.....if not run thru an...

a couple of points based on what Mike and Turock said Mike..i can give you this next info and probably if i explained myself better there would be little disagreement.....i have a dessert wine that i start at about 1.13...i need to end at 1.08...i can achieve this two ways.....both require...

Mike....sorbate will stop an active fermentation by what i have witnessed....but its risky to get exactly the final sg you want....so i sterile filter at my target sg and then sorbate..this permits a lower abv wine w sweetness and no sugar addition :gn lots of pruning await me this week

ps...by the way, good job w the notes...a lot of folks forget the value in this because it seems so monotonous ...sometimes me guilty of that too!:wy

the Vinmetrica system is a wonderful tool...i use it and highly recommend by your dates you should have added the sorbate prior to the sugar....in fact i would recommend that the sorbate have time to integrate a week or two before adding your sugar you added sugar on 10/23 and then proceeded to...

i feel for the guy...sure glad it wasnt me! :b

i altered the ad to save the winery name etc from needless notoriety ******************************** Looking to purchase a ~6 spout bottle filler. Not mentioning any names but someone crushed ours with a forklift.... The aforementioned damaged filler was a 4 spout GAI that we absolutely...

i previously would have thought i was generous as well, but since this forum has a lot of people from north of the border i wonder... last year i had some canadians come in to the winery...about a dozen women....most of them made their own wine because of the high taxes on alcohol up there...

quite honestly i would say 85%Men and 15% women....it would be interesting if the forum mod could drill down to the membership numbers and see what the ratio is right here

Would love to have you up for a visit and some wine drinking Rich, it may have been a confusion w mlf bacteria..being a new wine maker

well this is all fascinating to me....are you a Tufts Univ man? at the very least at the end of your experimental researh you have wine to drink and you are legally old enough to drink it :) i am available if you have any questions....folks will give you a ton of info on here..and if the need...

please, if you could...explain this : "yeast converts organic molecules like sugar into energy..." energy? are you saying that the pressure is an energy? i can see that...wondering if you mean something else as far as energy goes will you use different yeast strains for your trials?

and old everett boy here....i am curious to know more about this..."as a college Biomaterials engineering student a professor asked me to study the microbial kinetics of it..." what is the science of this and its meanings that may benefit some of us here?

that would be all that would matter...at least you gave it the college try