General Details

Cayuga white growers in Schuylkill

3

out of 12 participants across PA

Years Grown

10 to 15 years

most common response   more details

10 to 15 years
33.3% (1)
More than 20 years
33.3% (1)
5 to 9 years
33.3% (1)

Acres Grown in this County

2.4 acres

total for Cayuga white in Schuylkill County

Acres Grown in this County

0.80 acres

average per participant   more details

1
66.7% (2)
0.4
33.3% (1)

Acres Grown in PA

19.9 acres

total

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
66.7% (2)
10 ft
33.3% (1)

Spacing between vines

6 ft

most common response   more details

6 ft
33.3% (1)
8 ft
33.3% (1)
5 ft
33.3% (1)

Pruning Method

Cane pruning

most common response   more details

Cane pruning
60.0% (3)
Spur pruning
40.0% (2)

Trellis System(s)

High Wire

most common response   more details

High Wire
66.7% (2)
Vertical shoot positioning (VSP)
33.3% (1)

Growth Habit

Semi-upright

most common response   more details

Semi-upright
33.3% (1)
Upright
33.3% (1)
Procumbent/trailing
33.3% (1)

Growth Vigor

High

most common response   more details

High
100.0% (3)

Crop Yield

Average Crop Yield In This County

5.50 tons/acre

without aggressive shoot/cluster thinning   more details

4
33.3% (1)
6
33.3% (1)
6.5
33.3% (1)

Average Crop Yield Across Pennsylvania

4.75 tons/acre

without aggressive shoot/cluster thinning   more details

6
20.0% (2)
3
10.0% (1)
4
10.0% (1)
2.9
10.0% (1)
2.2
10.0% (1)
7.1
10.0% (1)
5.2
10.0% (1)
4.6
10.0% (1)
6.5
10.0% (1)

Cold and Frost Sensitivity

Bud Break Timing

Early

most common response   more details

Early
100.0% (3)

Cold Injury of Permanent Vine Structures

Low susceptibility

most common response   more details

Low susceptibility
66.7% (2)
Not susceptible
33.3% (1)

Cold Injury of Buds

Moderate susceptibility

most common response   more details

Moderate susceptibility
33.3% (1)
Low susceptibility
33.3% (1)
Unsure/Don't know
33.3% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

Moderate
66.7% (2)
Easy
33.3% (1)

Difficulty controlling Powdery Mildew

Moderate

most common response   more details

Moderate
66.7% (2)
Easy
33.3% (1)

Difficulty controlling Black Rot

Easy

most common response   more details

Easy
100.0% (3)

Difficulty controlling Phomopsis

Very easy

most common response   more details

Very easy
66.7% (2)
Moderate
33.3% (1)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
100.0% (2)

Difficulty controlling Sour Rot

Easy

most common response   more details

Easy
66.7% (2)
Difficult
33.3% (1)

Difficulty controlling Botrytis Bunch Rot

Easy

most common response   more details

Easy
66.7% (2)
Very easy
33.3% (1)

Sulfur/Copper Sensitivity

Unsure/Don't know

most common response   more details

Unsure/Don't know
50.0% (3)
Sensitive
16.7% (1)
Not sensitive
16.7% (1)
Not Sensitive
16.7% (1)

Grape Maturity and Composition

Brix at Harvest

17.67

avg response   more details

18
66.7% (2)
17
33.3% (1)

Chance the fruit will reach desired maturity

100%

in a given year, measured over the last 10 years   more details

100%
66.7% (2)
90%
33.3% (1)

Harvest Timing

Very early

most common response   more details

Very early
100.0% (3)

Juice Yield, Processing and Chemistry

Juice Yield

166 to 180 gallons

per ton, most common response   more details

166 to 180 gallons
100.0% (3)

Processing Challenges

Oxidation

most common response   more details

Oxidation
40.0% (2)
Filtration issues
20.0% (1)
No processing challenges
20.0% (1)
Difficult press
20.0% (1)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
100.0% (3)

Chemistry: Brix

18.33

avg response   more details

18
66.7% (2)
19
33.3% (1)

Chemistry: pH

3.00

avg response   more details

3
100.0% (3)

Chemistry: Titratable Acidity

9.50

avg response   more details

9
50.0% (1)
10
50.0% (1)

Wine Production

Years Experience Producing this Cultivar

5 to 10 years

most common response   more details

5 to 10 years
33.3% (1)
16 to 20 years
33.3% (1)
More than 20 years
33.3% (1)

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
100.0% (3)

Desirable Attributes

Acidity

most common   more details

Acidity
25.0% (3)
pH
25.0% (3)
Versatility
16.7% (2)
Flavor/aroma
16.7% (2)
Brix
8.3% (1)
Easy to stabilize
8.3% (1)

Style

Table/still

most common   more details

Table/still
37.5% (3)
Sparkling
25.0% (2)
Ice-style dessert/late harvest
12.5% (1)
Rosé
12.5% (1)
Other
12.5% (1)

Sweetness

Sweet (RS:5% and higher)

most common   more details

Sweet (RS:5% and higher)
60.0% (3)
Semi-sweet (RS:2.5-5%)
40.0% (2)

Consumer Demand

Did you begin making wine with this cultivar because of customer requests?

No, we did not begin making wine with the cultivar because of customer requests

most common response   more details

No, we did not begin making wine with the cultivar because of customer requests
100.0% (3)

Over the past three years, have sales for wine made from the following cultivars increased, stayed the same, or decreased?

Sales have increased

most common response   more details

Sales have increased
66.7% (2)
Sales have stayed the same
33.3% (1)

Do you have plans to, or would you like to, increase the volume of wine you have available for consumers to purchase?

Yes, I plan to/would like to increase the volume of wine made with the cultivar

most common   more details

Yes, I plan to/would like to increase the volume of wine made with the cultivar
100.0% (3)