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Ode to "let's talk about" ll
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(09-24-2021, 08:43 PM)Jags Wrote:(09-24-2021, 08:30 PM)Senor Fantastico Wrote: No worries man. I'll always make time to talk about this stuff; I think it's important for people to know more about how their food is made. And sold maybe too. The sugar and maturity component I'll know dead on. I can pretty easily test for that in the field. What causes problems is sometimes you can't get the vine to build sugar quickly enough and you have to lay them down at 19 brix instead of 21. Then you're hoping to just squeek through. The dryness, the USDA office has a tester available, but I think it's less reliable than me just grabbing a handful of raisins these days. TBH, I overwhelmingly have an over-drying problem. Save for this current situation with the giant smoke cloud. The mold can be tougher, because it's a pretty low threshold, but there are definite warning signs that'll make you worry a little there. If you see specks of white in the bins or something. |
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