Recent content by Masbustelo

I think I may have the same model as you. I run my basket through the dishwasher to sterilize it. It only gets used a few times a year.

Thank You Daniele Very Interesting. I have 150 linear feet of US Northern hybrid red grapes for home production.

Azor You asked about Winesaps for cider. They are a famous cider apple, some say the best. I pressed three gallons last year, it might have been the best cider I ever had. We drank it fresh.

Madscientist It's more fun to graft your own tree, and you get to pick the rootstock you desire as well. I had no idea what I was doing last spring, and 4 out of 5 grafts took for me. It maybe would be kind of hard to find these varieties on dwarf rootstock.

Thanks to everyone that has participated in this thread and responded. I have one Harrison tree on G-11. This is it's second growing season and it has reached 8-9 feet which is as tall as I want it. If it flowers next year I'm debating on letting it fruit a little. Some say with the dwarfs to...

Hi everyone. Looking forward to next winter and spring, 2020, I would like to source some Graniwinkle and Campfield scions. Can anyone help me out ?

Very pretty picture.

Its not necessarily a load of crap. Sometimes with elderberries for instance which have very high tannins it is said to press lightly so you don't end up with some thing that has to cellar for years to be drinkable. Same thing with certain grape cultivars. I would say its generally good to...

If you don't press you will lose large quantities of liquid.

He means KV1-1116, which is a very good yeast as well. Especially for hot climates.

Jack Keller has a recipe posted where he says 2-3.5 pounds per gallon. He says you need to age it two years afterward. Check the acidity of the must as well.

Montrachet has fallen out of favor. It is known as having high nitrogen needs and producing sulfur related odors and flavors. Any yeast will produce a dry wine. For fruit forward flavor, take a look at Cotes des Blancs. Also Elderberry tends to be high Ph,alkaline, like Ph 4.0. Check your acid...

Then it may never clear.

Bh750 Did you really add Pectin or did you mean to say Pectinase?

I want to say that without the correct ingredients, i.e. the numerous Perry varieties, one can duplicate the process, but the end product won't resemble true perry. Sort of like trying to make good cider using delicious apples, or a variety even more insipid.