General Details

Seyval blanc growers in Schuylkill

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

1.6 acres

total for Seyval blanc in Schuylkill County

Acres Grown in this County

0.80 acres

average per participant   more details

0.5
50.0% (1)
1.1
50.0% (1)

Acres Grown in PA

26.8 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
66.7% (2)
Spur pruning
33.3% (1)

Trellis System(s)

High Wire

most common response   more details

High Wire
100.0% (2)

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

5.50 tons/acre

without aggressive shoot/cluster thinning   more details

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

Average Crop Yield Across Pennsylvania

5.31 tons/acre

without aggressive shoot/cluster thinning   more details

4
15.4% (2)
5
15.4% (2)
6.4
15.4% (2)
3
7.7% (1)
6
7.7% (1)
8
7.7% (1)
6.5
7.7% (1)
3.1
7.7% (1)
5.9
7.7% (1)
5.7
7.7% (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

Low susceptibility

most common response   more details

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

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Easy

most common response   more details

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

Difficulty controlling Powdery Mildew

Moderate

most common response   more details

Moderate
100.0% (2)

Difficulty controlling Black Rot

Moderate

most common response   more details

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

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

Moderate

most common response   more details

Moderate
100.0% (2)

Difficulty controlling Botrytis Bunch Rot

Easy

most common response   more details

Easy
100.0% (2)

Sulfur/Copper Sensitivity

Unsure/Don't know

most common response   more details

Unsure/Don't know
50.0% (2)
Not sensitive
25.0% (1)
Not Sensitive
25.0% (1)

Grape Maturity and Composition

Brix at Harvest

19.00

avg response   more details

19
100.0% (2)

Chance the fruit will reach desired maturity

100%

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

100%
50.0% (1)
80%
50.0% (1)

Harvest Timing

Early

most common response   more details

Early
100.0% (2)

Juice Yield, Processing and Chemistry

Juice Yield

151 to 165 gallons

per ton, most common response   more details

151 to 165 gallons
50.0% (1)
166 to 180 gallons
50.0% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
100.0% (2)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
100.0% (2)

Chemistry: Brix

19.00

avg response   more details

19
100.0% (2)

Chemistry: pH

3.00

avg response   more details

3
100.0% (2)

Chemistry: Titratable Acidity

8.00

avg response   more details

8
100.0% (2)

Wine Production

Years Experience Producing this Cultivar

16 to 20 years

most common response   more details

16 to 20 years
50.0% (1)
More than 20 years
50.0% (1)

Barrels

Oak chips

most common   more details

Oak chips
50.0% (1)
No barrels or oak alternatives
50.0% (1)

Desirable Attributes

Acidity

most common   more details

Acidity
33.3% (2)
Brix
16.7% (1)
pH
16.7% (1)
Easy to stabilize
16.7% (1)
Flavor/aroma
16.7% (1)

Style

Table/still

most common   more details

Table/still
100.0% (2)

Sweetness

Sweet (RS:5% and higher)

most common   more details

Sweet (RS:5% and higher)
50.0% (1)
Semi-dry (RS:1-2.5%)
50.0% (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 stayed the same

most common response   more details

Sales have stayed the same
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)