Wines I'm Making: Grapes Netted (August 24, 2011)

I got the nets on the grapes today. The berries started to take color about a week or so ago (both the Sangiovese and the Cabernet Sauvignon)--maybe a trifle earlier. As the grapes take on color and begin to gain a little sweetness, they become attractive to raccoons and other animals. I've noticed that a sugar level of around 14 brix is enough to please a raccoon, although to make wine that will please a human, the sugar  needs to be at around 24 brix. I think this is the first year I've succeeded in getting up a physical barrier before losing any grapes. The sulfur I used this year seemed to mix better in the sprayer and create a heavier layer on the grapes, so they are virtually mildew-free as well. I'm very much hoping to lose almost none of the grapes on the vines at the moment, but harvest is still about six weeks away.