What to do this Winter

In the Winery

Top off barrels/carboys, ensure the stoppers are secure, ensure the airlocks are clean and free of wine or growth. Clean and sterilize the airlocks if necessary.

If hydrogen sulfide has formed, aerate the wine by splashing it in a container before returning to a new container and add potassium metabisulfide back to the container.

Optional: Rack the wine for clarity and off odor removal. Check free SO2 levels and add if necessary.

For stuck wines, add ProRestart encapsulated yeast to finish to dryness.

Check inventory for summer bottling and order as needed; corks, foils, bottles, labels, or any bottling equipment

In the Vineyard

Start pruning the vines – ensure no rain in the forecast to eliminate fungus growth. Spray canopy, trunks, and all ground under the vines after pruning with dormant spray (lime sulfur) to fight off mite infestation. Look for a week with no rain.

Optional: Prepare for final pruning by removing all obvious unwanted canes and suckers, doing any cordon or trunk changes/work and taking the canes down to roughly 5 to 7 buds per can (leaving most all fruiting cans). Once buds starting to push and frost danger is gone make one last pass through the vineyard for final pruning.

Check for missing or old vine ties and replace where necessary.

Weed between the vines. Optionally, spray weed killer.

Ensure that nutrients are getting to the vines. Take the last two months of fireplace ashes and spread approximately two cups on each vine. Potash is the most depleted element in the soil as it is used by the plant to ripen the fruit. Low potash will result in long ripening time or no complete ripening. January is a good month to put it into the vineyards in anticipation of the spring rains to let it absorb into the soil.