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Google Penn State grape spray schedule.....lists recommended chemicals and when to spray them

Thanks for your reply...going to spray my vines with Mancozeb tomorrow. Hope this takes care of it.

This is a picture from a second year St. Croix vine. I clipped all clusters earlier but left one or two per vine to see how they would do. Hope you can see the black spots on the grapes. At first I thought they might be fly poop but this morning discovered they dont wash off. Any help...

I hope too it's fall setting in...this is 1st year for them and I have no spray program for them yet...doing some digging in forums and have come up with one for next year.....these spots started showing up in september....thanks for your input!

These are St. Croix grapes planted in June in eastern Iowa. We have had 10 inches of rain in September and this is a current picture.

What's wrong with theses grape leaves...is it black rot??

Having trouble uploading image for a post...asks for URL of image... need a little tutoring!

Do titration kits work for country wines?

Me tooooo!

Could you share the Avery Label number to get 6 labels per sheet? Can't seem to figure it out.

Ancient Fire Dandelion Wine Started this wine last April and yesterday I finished it, filtered, campden, sorbate and backsweetened. It is very clear, golden in color, has a good aroma and tastes quite nice already...should improve with aging. I found this to be a good recipe to use if you don't...

could you please share the candy cane wine recipe?? couldn't seem to find it doing a search..thanks

Go to the recipe section of this website and you will find a dandelion wine recipe that was published in Wine Makers magazine that uses the whole flower heads.

I have 15# of cut up rhubarb in the freezer and am thinking about starting some wine with it. I have a Waring juice extractor and was wondering if it would be okay to use it to extract the juice. I am thinking that I would pour the juice in a fermenter lined with a straining bag and if any...

Thanks for your reply. I like the idea of using marbles.......less chance of messing up the mead. I really don't think I'll need too many as there isn't that much sediment in the bottoms of the carboys. Marbles are on my shopping list!! Thanks again.

I have 3 gal each of plain mead and a dandelion mead. They have cleared really well and I'm thinking of racking one more time. There is a small amount of sediment in the bottom of each. I purchased a bottle of "Middle Sister wicked white" wine yesterday. It is a blend of chardonnay, chenin...

somewhere I read that when back sweetening 4 oz. by weight of sugar will raise the SG by .010 per gallon. Is this correct?? Also was wondering what the SG should be for semi sweet wine and at what point SG does it become sweet wine? Thanks to all who post to this site......I have learn ton's...

I have been reading Jack Keller's Finishing Wine (Advanced Wine Making section) He writes that potassium sorbate does impart a taste to the wine which you might want to avoid if you want to enter a competition. Also the slight taste gets stonger over time. Sodium bensoate's action is the same...

I have been reading on Jack Kellers website about finishing you wine. He talks about two different stabilizers, potassium sorbate and sodium bensoate. As a beginner in wine making I'm not sure which to use for fruit wines. Does anybody have an opinion on which would be the best? Thanks.:a1

Just got a gallon of honey (12#) and a mead recipe for my birthday from a friend. Here's the recipe and was wondering if there are any problems with it. For three gallon carboy: 2 gallon distilled water 16 cups honey (1 gallon) 1 pkg Red Star Cote des Blancs yeast 1 handfull of ground up...