Tag Archive | vineyard

Spraying a Bordeaux Mixture on the vines

This is something I really should have done in late fall after the vines were in full dormancy, but it can be done early spring as well.  So what is a Bordeaux mixture? Its an outstanding fungicide and bactericide that’s been used for decades to control some diseases in the garden, orchard and vineyard.  Great for powdery mildew and black rot.  I went with the traditional 10-10-100 ratio.  The numbers refers 10 lbs. of copper sulfate, 10 lbs. of hydrated lime and 100 gallons of water.  For my size of vineyard, I break that down to 1 lb of copper sulfate, 1 lb of hydrated line, and 10 gallons of water.  Okay, that still a bit more than I need for one spraying and once you mix this all together it does not keep long.  So I mix 1 lb of coper in an old washed out 1 gallon plastic milk jug and fill to the top with water (leave a little air space).  Mix well and set to the side.    Now do the same for the hydrated lime, 1 lb in a milk jug, fill almost to top with water, give it a good shake and set aside.  Here’s the hard part, you really need to wait a couple of hours, or until the next day, to give the mixtures time to incorporate well with the water.  Give it a good shake every time you see it for good measure.  The water will separate over time, but no worries you will mix before use.

Final mixing, if you have a 2 1/2 gallon sprayer, put about a gallon of water in the sprayer, shake the milk jugs with the coper and lime good to incorporate well.  Then pour 1 quart of the lime and 1 quart of the copper into the 2.5 gal sprayer.  Put top on and mix well.  Now take off the top and fill to the 2.5 gal mark put the top back on and shake it up baby.   If you only have a 2 gal sprayer, pour about a gal of water in the sprayer, then measure out 25 oz of copper and 25 oz of lime after you gave them a good shake into the sprayer.  Now fill the rest of the way to the 2 gal mark, put top on and shake shake shake.

Warning: You really need to wear protective gear when mixing the hydrated lime.  It comes in a powder form and is very dusty.  You don’t want to breath it, or get it in your eyes.  Although the copper and lime are both organic, together they are very toxic and corrosive.  Make sure you label both solutions and store them away from children!  Also the this blue mixture will stain anything it touches so be careful how you use and wear protective clothing like I did below.   

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Adding Blanc Dubois grapevines and more Black Spanish

Decided to add a row of Blanc Dubois grapevines to the vineyard.  30 vines to be exact.  Living in the South we are limited to types of vines we can grow due to pierce disease.  After a lot of research I decided on this vine.  Plus I needed some white grapes, I’ve only planted red to date.  I hear some people don’t want or like a red wine.  Don’t understand that, but okay, white will be added.  The Black Spanish did pretty good last year so I decided to add another half row.  I now have about 30 of those vines as well.  They didn’t have issues like the Lomanto did last year.  They also don’t grow near as fast.  With the vigor less, should make it easier to work with.

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My poor wet, tired feet.

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Hiding from you

Shhhh just walk by.  You see nothing….  Found this little guy hiding out in one of the growth tubes around my grapevines.

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Lime application

Put down about a 900lbs of lime today.  PH was a little low.  Trying to get it up to 6.5 from 5.9 – 6.0.

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Video of Norton and Muscadine wine fermenting

This is from my daily punch down.  The CO2 from the yeast makes the skins float to the top.  You need to push them down under the must (juice before its wine) at least twice a day.  Keeps bacteria from setting in and ruining the wine (vinegar), it also helps to form the dark red wine color as this deep red/purple color comes from the skins.  If you didn’t ferment on the skins, you would get a light colored Rose’ instead.

Norton and Muscadine wine making

I found a local vineyard that sells Norton and Muscadine grapes.  Had planned to pick 200-400lbs of Norton, but after several hours of picking and having to pick out the bad grapes from 90% of the bunches, decided to pick muscadines instead.

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Here is a good bunch, not many were like this.

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Here are the Muscadines.

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Ended up with 40 lbs of Norton grape and 60 lbs of muscadine.  It takes about 100 lbs of fruit to make 6 gallons, soooooo that’s right I got lazy and just decided to crush them together.  I know you shouldn’t mix, but dude I was wiped out after picking most of the day.  By the way you pick muscadine, one grape at a time.

So here is what it looks like after yeast and the fermentation working well.

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Time to make Asian Pear wine

Picked what I could.  Check out how tall that pear tree is.  Really need to figure out a way to get the pears at the top of the tree.  Should have enough to make 6 gallons.  Crushed and then pressed.  Got about 7 gallons of juice.

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Lasterday corks arrive just in time

Its official, we have a cork with our name on them!  Just in time for bottling of watermelon wine.

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The watermelon wine is really clear after filtering.

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Japanese beetles are attacking

Well, I leaned a valuable lesson today.  I found beetles on my grapevines last week, so I picked up some beetle bags with attractant.  It works great, just don’t put near your grapevines.  I had bags on each end of the rows and the vines closest to bag were covered with jap beetle and the vines in the middle had few.  Note to self: put bags far away from vines next year.  Checkout the bag of beetles.  I mean what do you do with these things?  Also, after a few days of decaying beetles, those bags stink it up pretty good.

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Watermelon Wine making time

Picked the watermelons and time to make the wine.  First time at making watermelon wine but here goes.

Pressing the watermelon:

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Making a yeast starter so I can get a faster fermentation going.  Watermelon juice spoils quickly so gotta get it bubbling quickly.

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Yeast added to watermelon must.

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The fermentation is going well.

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Almost at the end of primary and the color is changing to a lighter color.

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After racking to carboy I see this wine will be white when done.  Did not know that.  Discovered most vintners put strawberries in the wine to get that pink color you expect.

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