A really innovative and completely natural way to control Japanese beetles is to implement a longer-term biological control program utilizing one of the insect’s natural enemies, the ‘milky spore’ bacteria.
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Fermenting Anything & Pectic Enzymes: Wine Wizard
A really innovative and completely natural way to control Japanese beetles is to implement a longer-term biological control program utilizing one of the insect’s natural enemies, the ‘milky spore’ bacteria. Already a member? Log In
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MEMBERS ONLY
Oxygen Ingression, Volatile Acidity Interventions, Sorbate Question, and Malolactic Timing
Sometimes we get several questions that revolve around a similar theme. The Wine Wizard had several questions this go-round on volatile acidity and malolactic fermentation. She provides some specifics for winemakers who have bigger picture problems on their hands.