It was a hard winter for some. But I find me and most others not too far
from the lake were o.k. There may be a slight reduction in harvest (10-15%)
for some varieties and some of the reds will have high acid but I think
Chardonnay had a good year around here and it should start next week.

How much are you interested in?

Joe

"Charles H" > wrote in message
...
> Joe wrote:
>
> > Hi Charles
> >
> > Sounds like you are also in Niagara.
> >
> > I am planning to pick my Baco soon. They still look healthy and they
look
> > ready. I have been waiting as Bill suggested to pick them as late as
> > possible to help decrease the acid and maybe raise the brix a bit. But
in
> > the end I think they will be similar acid readings to what you have.
> >
> > There have been a lot of good discussions on acid reduction techniques
on
> > this forum. I am thinking of using Potassium carbonate or Potassium
> > bicarbonate. I don't have any experience with either I usually accept
the
> > acid, adjust the brix and blend appropriately later.
> >
> > But I have heard that potassium precipitates easier than calcium
carbonate
> > after cold stabilization.
> >
> > Bill has a wealth of experience with Baco and I think he suggested acid
> > reduction techniques in an earlier post.
>
> I'm actually up in Kitchener, my grapes are from Niagara though. I too
> have never done acid reduction like pre-fermentation but I am going to
> attempt it. I shall let everyone know how it goes
>
> What is the outlook on the chardonnay down your way? I am really
> interested in getting some for a nice barrel fermented chard but I'm not
> sure if this is the year or not.
>