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I am definitely NOT a super taster...I wish. Low S02 seems to be the likely thing. For a red with around 3.4 pH what would you say you are bottling at?

I add Tannin Rouge soft as a sacrificial tannin at crush, but I have not added more after that....

I also have been buying up 350mL bottles....LOVE those little things, so handy!

Just a bite it didn't have on day 1...similar to what I taste in a commercial wine that has been on the counter for 4 or 5 days.

I have a '22 Marquette that I just started drinking that came out really nice. I notice, though, that by the very next day after opening it's already considerably more harsh. I can certainly hit with a little argon and that helps, but I'm wondering why it goes off so quickly compared to...

Agree with sour rot, and it's only going to spread from here. Could be the rain burst them, or it's creatures, but either way now little critters will start picking and spreading the bacteria. Harvest. I'm in Ohio and have no choice but to use bee netting the minute I start to see them...

I agree with others, that MLF is likely not quite done and I would defer on adding anything right now to adjust TA. Cold stabilization should bring you closer to .70 and your pH should drop a little. Those little drops in TA are exponential and make a big difference. I too, worried about that...

Yes! Thank you. I found the thread here about the PVC drilled with holes then covered with mesh to put racking wand into as a way of straining what's being racked...but a day too late. Next year!

I have both 5 and 6.5 gallon carboys....

I typically sur lie age my Marquette for about 4 months beginning the stirring process at the end of primary as MLF takes off, then tapering off the stir schedule to once a month when MLF is complete. Question: this year instead of trying to dump heavy buckets through a funnel with screen I...

I asked a pro the same question. His response was "do better at limiting oxygen exposure". So now I keep carboys topped up obsessively AND spray with a little argon each time I open as extra insurance. (Sold in little cans online). A tank would be much more cost effective in the long run...

Harvested the portion not covered by bee nets due to damage showing, went from 25 Brix to 24 Brix after rain, but I’ll take that. The netted half of the vineyard will hang a few extra days since it still holding up.

Ohio Marquette at 25 brix and 3.29 pH yesterday. Planned for Thursday harvest, but then got a surprise storm that dumped over 1/2 inch of rain yesterday (Monday). Light rain and cloudy Tuesday morning then clearing second half of the day. Dry and sunny Wednesday. We will see if I lost some...

At almost 24 brix and pH 3.29. I'd like another week of hang time, but the bees are starting become a problem. I have drape netting, but not enough and no time to order more. I see Orchard Valley Supply sells "side" "fruiting zone" bee netting. In their pictures it's still open at the top...

How well does he work, and for how many years in a row? Would LOVE that alternative!

Brix 21.8 today, need them to hang about 2 more weeks, if they hold up. Saw just 2 yellow jackets today. Wonder how long before they tell all their friends....

They look great!

I shoot for 26 in the field sample which usually winds up around 24 must. We made that last year, but the year before we only made it to 22 due to yellow jacket damage. No bee sightings yet, so keeping fingers crossed! I also have 7 year old vines next to 3 year old vines, so I'll be curious...

Marquette at 18.8 Brix today in Huron, Ohio (up along Lake Erie)