General Details

Cayuga white growers in Snyder

2

out of 12 participants across PA

Years Grown

More than 20 years

most common response   more details

More than 20 years
50.0% (1)
5 to 9 years
50.0% (1)

Acres Grown in this County

6.4 acres

total for Cayuga white in Snyder County

Acres Grown in this County

3.20 acres

average per participant   more details

6
50.0% (1)
0.4
50.0% (1)

Acres Grown in PA

19.9 acres

total

Planting Properties

Spacing between rows

9 ft

most common response   more details

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

Spacing between vines

6 ft

most common response   more details

6 ft
50.0% (1)
5 ft
50.0% (1)

Pruning Method

Cane pruning

most common response   more details

Cane pruning
100.0% (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

Upright

most common response   more details

Upright
50.0% (1)
Procumbent/trailing
50.0% (1)

Growth Vigor

Moderate

most common response   more details

Moderate
50.0% (1)
High
50.0% (1)

Crop Yield

Average Crop Yield In This County

4.70 tons/acre

without aggressive shoot/cluster thinning   more details

2.9
50.0% (1)
6.5
50.0% (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

Mid

most common response   more details

Mid
50.0% (1)
Early
50.0% (1)

Cold Injury of Permanent Vine Structures

Not susceptible

most common response   more details

Not susceptible
50.0% (1)
Low susceptibility
50.0% (1)

Cold Injury of Buds

Moderate susceptibility

most common response   more details

Moderate susceptibility
50.0% (1)
Unsure/Don't know
50.0% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Very easy

most common response   more details

Very easy
50.0% (1)
Moderate
50.0% (1)

Difficulty controlling Powdery Mildew

Very easy

most common response   more details

Very easy
50.0% (1)
Moderate
50.0% (1)

Difficulty controlling Black Rot

Easy

most common response   more details

Easy
100.0% (2)

Difficulty controlling Phomopsis

Easy

most common response   more details

Easy
50.0% (1)
Moderate
50.0% (1)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
100.0% (1)

Difficulty controlling Sour Rot

Very easy

most common response   more details

Very easy
50.0% (1)
Difficult
50.0% (1)

Difficulty controlling Botrytis Bunch Rot

Very easy

most common response   more details

Very easy
50.0% (1)
Easy
50.0% (1)

Sulfur/Copper Sensitivity

Unsure/Don't know

most common response   more details

Unsure/Don't know
75.0% (3)
Not Sensitive
25.0% (1)

Grape Maturity and Composition

Brix at Harvest

17.50

avg response   more details

17
50.0% (1)
18
50.0% (1)

Chance the fruit will reach desired maturity

100%

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

100%
50.0% (1)
90%
50.0% (1)

Harvest Timing

Very early

most common response   more details

Very early
100.0% (2)

Juice Yield, Processing and Chemistry

Juice Yield

More than 180 gallons

per ton, most common response   more details

More than 180 gallons
50.0% (1)
166 to 180 gallons
50.0% (1)

Processing Challenges

Difficult press

most common response   more details

Difficult press
66.7% (2)
Oxidation
33.3% (1)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
100.0% (2)

Chemistry: Brix

18.50

avg response   more details

18
50.0% (1)
19
50.0% (1)

Chemistry: pH

3.00

avg response   more details

3
100.0% (2)

Chemistry: Titratable Acidity

9.50

avg response   more details

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

Wine Production

Years Experience Producing this Cultivar

More than 20 years

most common response   more details

More than 20 years
100.0% (2)

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
100.0% (2)

Desirable Attributes

Acidity

most common   more details

Acidity
25.0% (2)
pH
25.0% (2)
Flavor/aroma
25.0% (2)
Easy to stabilize
12.5% (1)
Versatility
12.5% (1)

Style

Table/still

most common   more details

Table/still
28.6% (2)
Sparkling
28.6% (2)
Ice-style dessert/late harvest
14.3% (1)
Rosé
14.3% (1)
Other
14.3% (1)

Sweetness

Semi-sweet (RS:2.5-5%)

most common   more details

Semi-sweet (RS:2.5-5%)
40.0% (2)
Sweet (RS:5% and higher)
40.0% (2)
Semi-dry (RS:1-2.5%)
20.0% (1)

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% (2)

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
100.0% (2)

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

No, I do not plan to increase the volume of wine made with the cultivar

most common   more details

No, I do not plan to increase the volume of wine made with the cultivar
50.0% (1)
Yes, I plan to/would like to increase the volume of wine made with the cultivar
50.0% (1)