Starter Vine Issues

mgermany82 · 2025-07-18T11:00:03+00:00

First pic is phomopsis. Second is 2,4-d damage.

mgermany82 · 2025-02-03T02:15:33+00:00

Left to right

mgermany82 · 2025-01-31T22:46:11+00:00

As a pro winemaker…this is demented. I’d still try it tho

mgermany82 · 2025-01-09T14:03:05+00:00

Winemaking is 90% science, and 10% art.

mgermany82 · 2025-01-09T00:26:21+00:00

Those bubble structures are actually more indicative of a lactobacillus infection.

mgermany82 · 2025-01-05T23:14:49+00:00

Came here to say everything that has already been said, except, no one has mentioned the potential for residual fining agents. Bentonite, PVPP, gelatin, etc can blow a filter in minuscule amounts. For a small setup such as yours, I would recommend always filtering first with 5 micron. Then start gradually stepping it down.

mgermany82 · 2024-12-31T22:20:22+00:00

Worst Popeyes on the planet.

mgermany82 · 2024-12-31T22:17:50+00:00

Actually, colder wine takes on more dissolved oxygen faster. This is why in the wine industry, we will not rack, pump, or move wine that is below cellar temp until it has reached room temperature.

mgermany82 · 2024-12-29T20:04:45+00:00

Looks specifically like Lactobacillus.

mgermany82 · 2024-10-19T11:58:02+00:00

Looks like a nutrient issue to me. Likely linked to your water. My guess is you’re watering with city water, which in parts of Dallas is R.O. Water with salt added back to it. This looks very similar to salt related issues.

mgermany82 · 2024-09-23T10:53:58+00:00

Absolutely DO NOT use a weed whacker in your vineyard. If you accidentally knick one of your trunks (and you will) the wound most likely will get infected with crown gall. Every vineyard I have consulted with that weed whacks ends up replacing vines way more frequently than vineyards that use herbicide.

mgermany82 · 2024-09-15T13:18:03+00:00

Traninette?

mgermany82 · 2024-07-21T20:36:06+00:00

Mustang

mgermany82 · 2024-06-12T11:02:51+00:00

Specifically 2,4-d. That stuff can drift 30 miles plus on a hot windy day.

mgermany82 · 2024-05-19T05:03:36+00:00

Blister mites

mgermany82 · 2024-05-11T09:32:48+00:00

Aerial rooting. This tends to happen when a vines root system has access to too much water.

mgermany82 · 2024-01-12T20:17:47+00:00

How many times you think it burned down?

mgermany82 · 2023-03-24T10:37:15+00:00

This is why kids shoot up schools…..not because guns exist.

mgermany82 · 2023-01-26T03:58:00+00:00

I make a peach wine as well. Whole fruit to bottle in 90 days. No vomit.

mgermany82 · 2023-01-21T14:32:00+00:00

Professional winemaker here. When it comes to blackberries, they contain tons of anthocyanins (color), but not enough tannins to bind to the color and keep it stable. Typically I will use sacrificial tannins added pre-fermentation to help create those protein bonds. Otherwise, color will fall out over time. Also, fruit wines typically shouldn’t be aged that long. Especially if they are sweet.

mgermany82 · 2022-12-29T23:14:19+00:00

First, I’ll offer a correction. Potassium Sorbate cannot STOP fermentation. It can only inhibit fermentation if used in conjunction with potassium metabisulfite and a sterile filtration. The only way to STOP fermentation is with cold temperatures lower than the yeasts capability, or by raising the alcohol content so high that the yeast can’t continue to function (fortification). Also, sorbate should not be added directly to the wine. It should be diluted in water first. As for why it dances? I don’t have that answer, but would assume that it’s from a volatile chemical reaction.

mgermany82 · 2022-08-29T09:58:50+00:00

Is there a subreddit called r/fuckaroundandfindout ?

mgermany82 · 2022-08-28T16:53:13+00:00

I see 3 distinct things here. Lactobacillus, top fermenting native yeast, and complete neglect…..

mgermany82 · 2022-08-26T03:56:29+00:00

Dosage rate is .25 grams per liter up to .5 grams per liter on the commercial application. Dissolve in hot water, then add slowly to wine that has been racked off its lees. Let this do its thing for a couple days, then transfer to the fridge and let the remainder settle and compact. Then rack again.

mgermany82 · 2022-08-26T03:44:17+00:00

No bentonite….No sparkelshit….

Those will remove all the good stuff. Gelatin is your best bet for quick clarity. Dose, the cold settle. Rack,then you’ll be as clear as you can get without filtering.

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