A cold wet spring left me with a bad mildew problem. I did not get on it soon enough. By the time I started spraying with sulfur it was well established. My last spray was after veraison. This resulted in a hydrogen sulfide problem in my wine.

Not trusting my poor nose, I went looking for other testing methods. I noted on an Australian site they sell a paper test strip for testing H2s in wine. In Us or Canada, however I could not find a dedicated strip. The strips themselves are nothing more than a lead acetate impregnated paper strip.

The closest thing I could find was a similar paper designed to test H2S in water, sewer,etc. at Hach Canada. Today, I ordered their Hydrogen Sulfide Test Kit, Model HS-C. This post will be updated after I have trialed it. I have dealt with this company a few times and found them very friendly and helpful.

Labeling your wine  - Completely Free Programs  - no trial versions and no purchase necessary.
Here is good place to start: http://wine.lovetoknow.com/wiki/Free_Wine_Label_Software

Free Label Maker
http://freelabelmaker.com
Easy, quick and dirty, lots of templates, few changes allowed, edit after download. No program to install, uses your PDF reader.
Title line changes type size to accommodate text, bottom lines don't.

SmartCode Studio Community Edition
http://www.technoriversoft.com/labelsoftware.html
A very capable label program. It will be my next to try.

Paper Label Maker by SyncEdit
http://download.cnet.com/Paper-Label-Maker/3000-6675_4-10511019.html
Very capable label software, but not worth the learning curve and setup for just a wine label. Not recommended.

Labelxp 
Setup in foreign language - was not easy to get working. Not recommended.

Note: My solution ultimate for labeling will be to create them in Photoshop.

We had an extended cool and wet spring/early summer here in the Shuswap. Near the end of June it finally turned hot and has been hot ever since. My early ripening varieties (Marquette and Early Campbell) are ripening very unevenly. Both from cluster to cluster and within the same cluster. This is extreme from what I usually see. The Marquette in particular is bad. As an aside, they are only yielding at about 50%.

What can I  do about this before harvest? What can I do to correct my must? I can cut the green clusters off, but the individual green berries will end up in the must and will likely give me real problems.

My location can be found here: http://www.bobhack.com/introduction.html