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It turns out I don’t have as much choice as I thought. All C and some B clusters ended up rupturing skins or shriveling before surgars got high enough. I guess I’ll just split batch the As and remaining Bs and that will be that.

I assume you're saying a red will be a train wreck because the mold causes most of the damage to the skins?

Thanks for all of the feedback. I have just enough fermenter space to split them any which way. I’m glad to see none of you have had serious flavor impact from using mold damaged grapes, so I’m going to give it a try. I will report back with the results many months from now.

I’m in the California Bay Area. This years heavier than normal rains brought a lot of mold on plants. My gewurstraminer produced well, but got attacked by powdery mildew. This is the first time I’ve encountered it to this degree, so I’m wondering if it’s even worth making wine from the...

Got any pictures to share? 10ft sounds extraordinarily tall for a grape trellis!

I really appreciate your response. Thank you for the tips. Regarding the funny structure, I got it in my head from somewhere online that a 4-arm kniffen would both produce well and look great. I've since changed my opinion on this since apical dominance makes the fruit production inconsistent...

1. One dressing of compost in late spring. 2. Probably over watered. I have a drip line running every other day. This is due to a limitation in my drip line setup where the same line feeds some plants that need water more often. I just recently moved the drip line a foot further from the vines...

It was 2022 growth.

I was doing some reading about viticulture unrelated to my issue here and I came across "apical dominance". It dawned on me that the reason the top half of the vines die is because those buds burst first. Any adverse weather will impact those the most, hence why the lower half appears healthier...

I also have very clayey soil. Good to hear you’re having a similar experience. Hopefully they will improve with more time. And I can shut off the drip line for a bit. Maybe that will help.

I’m in the California Bay Area. Trying to diagnose, although I suspect this is weather related. We’ve had way more rain in spring than any other year in the last decade. The top half of some of my vines appear dead. The lower half is alive but stunted. Pictured is my tempranillo, but I have 2...

I’m primarily active on the sister homebrewtalk forum, but I also grow a few different wine grape vines to make wine from once a year. I’ve currently got 2 pinot noirs, 1 tempranillo, 1 gewerztraminer, 1 merlot, 1 chardonnay, and 2 cab sauv. Looking forward to chatting with you all about wine...