New Member - Vermont

[user 52938]

Newbie here - one harvest down and working on the 2nd! Too much rain, struggling with black rot -
hoping for some wine!

 

[user 52938]

Newbie here - one harvest down and working on the 2nd! Too much rain, struggling with black rot -
hoping for some wine!

Anybody have any advice on working with 'tainted' grapes - I have picked of the ones with the rot and as they are now beginning to turn, am planning on making wine with the others -
please advise - Shep

 

[BigDaveK]

Country wine maker here so no help from me...but welcome to WMT!

 

[Rice_Guy]

Welcome to WMT

Black Rot; my answer was to pick through to use the ones which were fat enough to yield juice and run them “normal”. With thirty mixed plants that meant I made vineyard run red and white. I am still alive after ten years so I assume they weren’t toxic.
Someone in the vinters club clued me in to that was a disease and that Mancozeb works to control it. This year got two sprays (a drought) and last year three mixed in with sulfur, captan, boudeaux mixture ,,, . Grapes up north are work.

I have looked at how disease prone hybrids are and am moving toward apples (there is as much interesting genetic variation / flavor choices as grape has) and selected older / more foxy varieties as Briana. ,,, Cyser and bouchet are interesting ferments.

Good luck on next year’s crop.

 

[user 52938]

thanks so much for your response. Mancozeb does work but our profuse rains in VT undid its magic -
good luck with apples

Welcome to WMT

Black Rot; my answer was to pick through to use the ones which were fat enough to yield juice and run them “normal”. With thirty mixed plants that meant I made vineyard run red and white. I am still alive after ten years so I assume they weren’t toxic.
Someone in the vinters club clued me in to that was a disease and that Mancozeb works to control it. This year got two sprays (a drought) and last year three mixed in with sulfur, captan, boudeaux mixture ,,, . Grapes up north are work.

I have looked at how disease prone hybrids are and am moving toward apples (there is as much interesting genetic variation / flavor choices as grape has) and selected older / more foxy varieties as Briana. ,,, Cyser and bouchet are interesting ferments.

Good luck on next year’s crop.

.

 

[ChuckD]

Welcome. Tell us more about your vineyard… I just started a hobby vineyard with northern hybrids.

 

[sour_grapes]

Welcome aboard!

 

[David Violante]

Welcome to WMT! I use mancozeb and stylet oil, mixed at first, watch the directions though. mancozeb until fruit set / 66 days before harvest, then just stylet oil.

 

[user 52938]

Welcome to WMT! I use mancozeb and stylet oil, mixed at first, watch the directions though. mancozeb until fruit set / 66 days before harvest, then just stylet oil.

thanks so much - what is stylet oil? like Neem oil? hope this is not a dumb question....

 

[Jovimaple]

Welcome to WMT!

 

[David Violante]

thanks so much - what is stylet oil? like Neem oil? hope this is not a dumb question....

Not a dumb question at all! It’s usually far better to ask beforehand than afterwards. A local vineyard owner where I’ve spent some time has used this combination for many years.

From the JMS Website, Stylet oil is a technical grade mineral oil that works as a fungicide, insecticide and miticide. It helps to prevent virus vectors and is environmentally safe. Somewhere on WMT there was a discussion about grades (technical, food, lab, etc…) and I don’t remember where ‘technical’ landed in relation to ‘food’ but the company indicates it is a food grade quality.

 

[user 52938]

Not a dumb question at all! It’s usually far better to ask beforehand than afterwards. A local vineyard owner where I’ve spent some time has used this combination for many years.

From the JMS Website, Stylet oil is a technical grade mineral oil that works as a fungicide, insecticide and miticide. It helps to prevent virus vectors and is environmentally safe. Somewhere on WMT there was a discussion about grades (technical, food, lab, etc…) and I don’t remember where ‘technical’ landed in relation to ‘food’ but the company indicates it is a food grade quality.

taking notes - very grateful for that information!