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The cancer took my wife this summer, just before harvest. Friends convinced me to continue and not lose a year, and also to commerate her with a wine. So, this is the result for the label. The back label explains the name, I hope anyway.

I’m with @salcoco, except I don’t use herbicide, just mow and string trim. They do look like cab, well except for the white one, Kind looks like Chardonnay but I can’t really see the leaf. Of course, not knowing where you are, there could be lots of possibilities. Unlikely it is a mutation more...

My net “bag” is really a cylinder. Could you suspend it lower, Lettie wrap words the bladder, creating a bit of a cup? If yours is like mine, it would be short at the top by 3-4 inches but maybe the lesser of two evils.

There are some unique ones grown on the “wet side”. How old is the vine, house, neighborhood? What color do they get once really ripe? As in did you leave any till they rotted to see? Color reminds me of Gwertraminer, almost but the leaf doesn’t look right. Have you tried sending a pic to...

I have the same press and never had the problem. I only have done vinifera and apples tho. Are you getting the basket well seated and the top screw down good? If so, the gap at the bottom is really small. I would think something must deform to let must out. Juice squirt yes! I too use the mesh...

I forgot to paste quotes. Regarding fatalities in the nets, As long as you overlap the net at seams and completely wrap the cordons, leaving no spot a bird can get in, it works. Only casualties I’ve had are ones that fly straight into the net, but that is in an open vineyard. In a backyard I...

I’m with @Johnd. I always just put them in. Of course, I keep a clean winery and live in a dry climate. Anything you soak them in will leach out some of the oak stuff you are wanting for the wine.

Nice list. I question the refractometer, the vineyard should tell you what they have. Once you’ve picked, rely on the hydrometer. I like two, standard and a short range for less than 5 Brix. They are spendy though. I can’t comment on yeast or chemicals as I haven’t done those grapes. For mlb...

How long has it been in the bottle? Could it just be bottle shock? I’ve never heard of a filter stripping the benefit of oak. Since most oak is from a barrel and filtering is after aging, if it is done, I can’t see that being the issue.

I use a 9X9. Seems to just work for me. More space on the crowded counter. My notes ar3 much more free form than you or @Scooter68 has. I’ll have to work on that.

Hope you have a good harvest! I haven’t measured yet. I did get an email from a local grower. They are showing 17-19 Brix on early whites. We’ve had tons of smoke and cooler weather, so seems we may up on a normal schedule after all.

What did you harvest already?

@salcoco has it right. I’d add, buy the best pH meter you can afford. If you don’t have the three bills for a good one, the simple ones for $50 or so on Amazon will do in a pinch, but promise yourself to get a good one when you can. A good pH meter and sulphite test setup, thus the vinimetrica...

@Ajmassa5983 has it right, but match the quality of wine you add to what you think you have. If you got Paisano, then go that route. If you use water two things happen. You dilute the flavors, but more importantly you raise the pH which can be a very bad thing. Last idea is buy a bunch of the...

Irish, Scottish or Iceland?

Looking at published ton prices in Washington, it isn’t the growers getting it! Still just about a buck a pound for home winemakers, gotta pick them up though. My guess it is supply and demand back east, hey we do have great grapes, or perhaps labor shortage issues. It is tough to find pickers...

As @Johnd says, you are on the right track. Rack it off the lees after primary is done, and relax. If you want the big butter, get some mlf, be squeaky clean don’t sulphate and pray. Mlf isn’t hard, but it is pH, temperature and sulphite sensitive. So, read the directions carefully and don’t add...

Toss em and buy synthetic? Seriously, are you sure that it isn’t dead and you are seeing the leftovers? You hit it pretty hard. I guess the next thing would be to boil them, 20 minutes at 100C is supposed to kill most anything. The problems with molds is they grow from spores that can be...

I’m just chicken enough I’d toss them. I’d be fearful of a bug getting lose in my winery. Now if you clean and sanitize elsewhere maybe, but a case of bottles is only $12 bucks or so.....just my fears taking over. Those black helicopters are hovering overhead again too!

Im with @Johnd on the fining. You are looking at three years likely to be good and drinkable. Let time do the hard work. Also, why the abscorbic acid? You might make sure you have a source for tartaric in case you need it. Don’t know where your grapes will come from but might meet an acid...