I'm declaring it a success. After installing it a couple of weeks ago, I
began looking closely every morning for freshly munched, naked berry stems.
I never saw any. Saw a couple of wicked deer tracks that made me conclude
the critter got zapped and bolted with a tremendous bound. Still stinks like
skunk out there, where I think Pepe blundered into the electricity. And the
cat came home late one day, looking traumatized. (Poor kitty.) Today I
harvested 112 lbs of Niagara. Processed them at Presque Isle. 15.4 Brix, .55
TA, 3.28 pH. Looks like about 7 gal, though I thought I would get more. I
believe these are good numbers for this year. I did add an oz of acid blend.
Wouldn't have anything if not for Edison.
Ken

Ken,
LOL. I remember reading your tale of woe, and your new electric fence.
Good for you - I'm glad things worked out.
Darlene

"Ken Anderson" > wrote in message
t...
> I'm declaring it a success. After installing it a couple of weeks ago, I
> began looking closely every morning for freshly munched, naked berry
stems.
> I never saw any. Saw a couple of wicked deer tracks that made me conclude
> the critter got zapped and bolted with a tremendous bound. Still stinks
like
> skunk out there, where I think Pepe blundered into the electricity. And
the
> cat came home late one day, looking traumatized. (Poor kitty.) Today I
> harvested 112 lbs of Niagara. Processed them at Presque Isle. 15.4 Brix,
..55
> TA, 3.28 pH. Looks like about 7 gal, though I thought I would get more. I
> believe these are good numbers for this year. I did add an oz of acid
blend.
> Wouldn't have anything if not for Edison.
> Ken
>
>

> Looks like about 7 gal, though I thought I would get more.

Ken, you might be able to "ameliorate" that to ten gallons. Talk to
Doug Moorhead about it.

I haven't made Delaware for some years, but I recall Doug recommended
starting with four gallons of juice and adding a gallon of water.

And I believe Doug told me, about 30 years ago so but my memory may
be inaccurate, that the PA state law permits commercial wineries to
ameliorate wines up to 33%.

vince norris