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
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.