Well, this was a first. In years past I've had to add sugar to get the brix to 22, and this year, with no significant signs of raisins on the vine, I got a brix of 23.5! It seems to me to be a combination of better trellis management and the vines getting a little more mature.
Inoculated once again with Assmanshausen yeast (its done very well in years past). I think I will be adding something to keep ML from getting stuck like it has every other year, but we shall see.
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