<div dir="auto">Rain during harvest is very common in Germany so I’m familiar with the struggle. </div><div dir="auto">Besides the mere nuisance of picking while the ground and the grapes are wet, there are a couple of things to consider. </div><div dir="auto">If your brix are low both the water the vine takes up from the ground and the water sticking to the grapes can lower your sugar concentration further. Either pick before the rain, plan for additional hang time after the rain, or consider a lighter wine style. </div><div dir="auto">The water from a short shower can be blown off with a leaf blower or an air blast sprayer. </div><div dir="auto">The sudden influx of water - and with it nitrogen - can make grapes prone to botrytis. The moisture on the grapes can also lead to rot on berries which had been damaged by birds, insects or mechanical causes. In that case a treatment against botrytis can be advisable. Products based on bicarbonate or silicate have some effect and have only short wait periods. </div><div dir="auto">Low percentages of “clean” botrytis infections aren’t necessarily a problem when it comes to white grapes. You all know about nobel rot Rieslings - well it isn’t limited to this variety, and it doesn’t mean you have to make it a sweet wine either. However, there are some caveats to be regarded when you make a wine from grapes affected by botrytis: rule of thumb is 1g/hL activated charcoal per percentage of botrytis grapes on the juice. Very thorough clarification of the juice either with enzymes, bentonite, filtration or a combination of these methods. Keep an eye on your pH and add acid if necessary. Use a strong yeast strain, potentially with killer factor or jumpstart the fermentation with some lees from another clean fermentation. </div><div dir="auto"><br></div><div dir="auto">Botrytis in red grapes is problematic since the laccase enzyme of the fungus leads to premature browning of the wine. Unfortunately laccase is mostly unaffected by SO2 and can’t be deactivated this way. Must pasteurization is effective but few wineries have the equipment and it affects the wine style negatively. Bentonite does help, but isn’t practical in the must stage. In the wine stage it does strip out a lot of color and should be used with caution. </div><div dir="auto">Best bet is to meticulously select and sort your grapes at harvest. In bad cases it may make sense to have a crew go through the vineyard and cut all rotten fruit to the ground before harvesting the good grapes. A second sorting through a sorting table can be very useful. </div><div dir="auto">If you feel a botrytis infection is already in your vineyard, treatments with carbonate (not bicarbonate) may help. Carbonate is caustic and burns the fungual spores and hyphens by its high pH. But be careful it can also damage the leaves, your eyes, metal and even glass on your tractor, same is true for silicate based products. </div><div dir="auto"><br></div><div dir="auto">I have still two vineyards hanging. I hope it will go well. </div><div dir="auto">Good luck everyone!</div><div dir="auto"><br></div><div dir="auto">Jonathan </div><div dir="auto"><br></div><div dir="auto"><br></div><div><br><div class="gmail_quote"><div dir="ltr" class="gmail_attr">On Fri, Oct 22, 2021 at 14:55 GREGORY F piszczatowski <<a href="mailto:soqueltax@msn.com">soqueltax@msn.com</a>> wrote:<br></div><blockquote class="gmail_quote" style="margin:0 0 0 .8ex;border-left:1px #ccc solid;padding-left:1ex">
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<p class="MsoNormal">I use a leaf blower after a rain.</p>
<p class="MsoNormal">I’m fermenting separately then deciding if I can: (1) blend lowering overall alcohol level by the level of that 20%, (2) bottling a “rose” (I’ve heard it is good on ice on hot summer days), or (3) dumping it. Anyone know how to preserve
when bottling grape juice? </p>
<p class="MsoNormal">At April 15 this year my shoots were 2” tall. Greg P Soixante Vineyard Soquel.
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<p class="MsoNormal" style="border:none;padding:0in"><b>From: </b><a href="mailto:vascm@lists.kkn.net" target="_blank">TONY PIAZZA via VASCM</a><br>
<b>Sent: </b>Friday, October 22, 2021 2:41 PM<br>
<b>To: </b><a href="mailto:ironrosevineyards@gmail.com" target="_blank">Kenneth Challenger</a><br>
<b>Cc: </b><a href="mailto:vascm@lists.kkn.net" target="_blank">Vascm</a><br>
<b>Subject: </b>Re: VASCM: Harvest Advice Please</p>
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<p class="MsoNormal" style="margin-bottom:12.0pt">There are probably a number of us who haven’t harvested yet who would be interested in hearing the thoughts of the experienced experts in our group about maneuvering around this rain. Thanks for putting the
question out there. <u></u><u></u></p>
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<p class="MsoNormal">Sent from my iPhone<u></u><u></u></p>
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<p class="MsoNormal" style="margin-bottom:12.0pt">On Oct 22, 2021, at 1:39 PM, Kenneth Challenger <<a href="mailto:ironrosevineyards@gmail.com" target="_blank">ironrosevineyards@gmail.com</a>> wrote:<u></u><u></u></p>
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<p class="MsoNormal">Sent from my iPhone<u></u><u></u></p>
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<p class="MsoNormal" style="margin-bottom:12.0pt"><b>To:</b> Vascm <<a href="mailto:vascm@lists.kkn.net" target="_blank">vascm@lists.kkn.net</a>><br>
<b>Subject:</b> <b>Harvest Advice Please</b><u></u><u></u></p>
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<p class="MsoNormal">Hi all,<br>
<br>
I have about 20% of our Chardonnay still on the vines. This section of the vineyard is always 2-3 weeks behind the majority of the vineyard. The first harvest was on 8 October at 23.4 Brix. The remaining 20% is up to 22 Brix. I sprayed Rally last Monday anticipating
the rain. The question is, should I pick now or run the risk of infection while waiting until I get close to 23 Brix?<br>
<br>
Any advice is appreciated since I haven’t faced this weather situation before.<br>
<br>
Kenneth Challenger<br>
Iron Rose Vineyards<br>
<br>
<br>
Sent from my iPhone<u></u><u></u></p>
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