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I will be sure you get a taste of the LaCrosse while you are up here Al...... and St Pepin and Petite Amie, ES 6-16-30, LaCrescent,Cayuga and Chardonel. Then there is Marquette and St.Croix and Frontenac. Oh and Leon Millot. Maybe you will need to find a room and spend the night or else I will need to just send most of the samples home with you so you can drive!
 
That sounds great Al. If we sample all these, I'm thinking we may not get many grapes picked!
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How are all you wines doing Al? Do you have a bunch of small batches going with the small quantities for many grapes? I have to laugh every time I see my little 2 gallon batch of St Croix fermenting away. The cap does rise like the bigger batches, just smaller. It sits among several 32 gallon Brute primaries and a few 20 gallon ones.
 
hahaha...yes i agree it does look funny to see these small batches.....i am ready to secondary my lacrosse and will give the others one more week before doing the same


Mytanks are full and gas is high...i am waiting for my air locks for them to arrive....make sure you get yours *with* the tanks....i am letting the gas stay on them to keep protected


(about5 gallons) was down to 1.05 from an original sg of 1.13...its been about ten days and going slow due to temps which i dont mind because it really leaches the color out of the grape pack.


I did see a small amount of mold on one cap from my own vines..


Just remember to take pictures of the small batches...in the ensuing years you may want to look back on them as you will be doing much larger batches....is this a hobby or a job??? :)


did you decide to spray anything?
 
We are not spraying anything at this point. There isn't really anything to spray. You can never really eliminate all spores from the air, so even if you spray, there is always a certain amount of innoculum in the environment. Now if you see an outbreak of a disease in actively growing vines, that is another matter that needs attention.


That is a really high SG on the Amarone! No wonder it is progressing slowly.


How cold did it get there? It was at 32 degrees here this AM with frost on roofs and the truck windshield. I saw one very vigorous vine end was wilted and that was all. We are in for a week of warmer days and nights now. My harvest is progressing well for my own wine and I have a few folks coming this weekend for grapes.
 
Rich...thanks for the info on the spraying...nothing is growing vigorous right now..like you we have had some teeny bit of frost on certain low areas on teh grass...nothing hard at all..and we had a nice day today and scheduled for the next few as well..into the 70's...


i have to tell my mom not to get sick next year so i can check you guys out :) and bring you some wine
 
Gonna hook another huh Al? Good for you, oh and us. Just tell him to register now!
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ok..i have a question for everyone....aside from some kits..i have NEVER used any preservatives and i have fared well...for example last year we made a bit over 300 bottles and all turned out great and are still aging well..we are down to about 80 or so bottles left, so it goes fast enough...here is the issue.....now that we are making much more wine in bigger batches, i want to make sure that the wine is protected while in my fermentation tanksand consistent on thru storage and bottling..... i am a rookie at using preservatives and debating whether to even start using them


the kits call for potassium sorbate and kms as well ......could you use only potassium metabisulphate and if so at what rates....what do all of you do? Thank you!Edited by: Al Fulchino
 
If you are not sweetening any wine then you can get away with just the kmeta and that is used at the rate of 1/4 tsp per 6 gallon and typically added once fermentation is done and then again about every 3 months of bulk aging
 
thanks (as usual) Wade!


new questions....i am assuming this is the procedure you are using....


have you noticed any affect on the wine's taste at all


secondly, what do you suspect professional wineries use as a rate per six gallons?
 
Commercial wines are bottled between 50 and 100 ppm free S02. The government usually sets legal limits at about 350 but it may be detected at those levels, so the lower levels are usually used. There are calculators you can use to figure out how much to add depending on starting levels, type of source and the pH of the wine.


This link shows you an example of one available.
http://so2calculator.jslepub.com/
 
At that ratio you will not taste it, it would take quite a bit more to taste it.
 
Al check out the article in WineMaker Magazine for October/November. It covers the uses of S02 as a preservative/anti-oxidant. It is part of a two part article. Let us know if you don't get it. When folks renew, they get an offer of giving someone a free subscription.
 
thanks to both of you...i will check out the calculator...my grandfather never used anything but i also know he drank his wine within the year....my longest held wines range between 1 and3 years without issue


also,i do not get that magazine...if that is a freebie and you dont have another person on your list, please do consider me


lastly...you two are always at the readt to assist me...please pm me w your mailing address, i would like to thank you by sending you some wine
 
No need for that buddy as this is why we are here and this is where some of us were helped by others including me! If you really feel that obliged then PM me as I would be flattered to try 1 of your wines.
 
i have something that I think will be appreciated by all in the wine community and especially the folks here...i was reading todays edition of the Financial Times ( because i get it for free, not because i am a rich chap
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).....and in there second section they do some expose's on various countries...today they had a section on Slovenia.....and a very small article in this section discuseed that they posessed the world's oldest vine ...at 400+ years...it has been registered w the Guiness World Record Book.
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<DIV =ft-story-er>
<H2>Ancient vine nursed back to life</H2>


By Kester Eddy


Published: December 10 2008 02:00 | Last updated: December 10 2008 02:00
<DIV =ft-story->


In late September, Tone Zafosnik, at 81 years of age and an otherwise-retired vintner, collected his basket and began harvesting the grapes of his favourite vine.


Nothing unusual, one might think, except that the crowd in attendance - about 500 people, including the press, gathered just a stone's throw from the river Drava, in Maribor, Slovenia's second city - indicated that this was no ordinary grape harvest from no ordinary vine.



"I've spent thousands of hours tending stara trta - "the old vine" in Slovenian - and driven thousands of miles for it. People jokingly call it my mistress," says Mr Zafosnik. Stara trta, now a strong, healthy growth, is in the Guinness Book of Records, recognised as the world's oldest vine at over 400 years of age. Spreading itself some 25 metres along the wall of an even older house in Lent, Maribor's trendiest district, it is a tourist attraction of growing importance.


But it was not always so. "When I first went to examine the vine in 1980, it was dying. Nobody had looked after it for a decade or more. The area then was very run down and inhabited by gypsies." However, the vine did have guardians, even if they used unorthodox methods.


"A big group of Roma came out of the basement, shouting, and stopped me," Mr Zafosnik recalls. In spite of the lack of official interest, a local police officer who knew the vine was very old, had made a deal with the residents: if they protected the vine, they could stay in their home. "I must give them credit - the Roma did their job with zeal," he says.


Given clearance to proceed, Mr Zafosnik, then a researcher at the Ljubljana Institute of Agriculture, began to revive the stricken plant, and in 1986 the harvest was sufficient to make the first wine. An earlier microscopic examination of the grain by a forestry expert had dated the vine between 350-400 years old.


Mr Zafosnik's efforts began to attract some official attention, but it was only a chance meeting with the new mayor of Maribor in 1990 that precipitated the next big step - the application to the Guinness Book of Records for the oldest vine in the world.


"In London, they did not know where Slovenia was back then. And they demanded so many documents, which all had to be translated and certified. They said they would investigate, then we heard nothing for ages," he says.


At the same time, Mr Zafosnik began offering saplings to other cities.


"We went to Tours, in France. There was a big ceremony arranged for the planting, but the French could hardly believe that little Slovenia . . . could possibly be the home of the world's oldest vine."


Official recognition for the vine came from London in 1998, though it was still some years before an entry appeared in the Guinness Book of Records. "That was a big step," he says.


Today, saplings from stara trta, a regional variety of grape known as modra kavcina , which grows mainly in Croatia and south-eastern Slovenia, are sprouting at a hundred sites from Japan to Argentina. Wine from the grapes has been given to Bill Clinton, Emperor Akihito of Japan and Pope John Paul II. Franc Kangler, the current mayor of Maribor, says the city and the country is "very grateful" to Tone Zafosnik. "Many years ago he saved it by making sure it survived its worst times, and he is still nurturing it and loving it with all his care," he says.


At his home, on the outskirts of Maribor, Mr Zafosnik displays an official certificate as "the keeper of the vine". He has never been paid for his work, but says that is of no matter.


"I'm just pleased we've saved stara trta," he says.
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