Guilds > Kushies Nileside Lounge > Viticulture

Preferred Tendings
Crossbreeds

My bottled vines:

Wines are tasted every vintage. The results are noted in the columns "Flavor 1" and so on.

Name	Vntg	bottles	Fl. 1	Flavor 2	Flavor 3	Flavor 4	Alc
Nathea 2	17	1 (6)	Thin	lux: asparagus, veget.	lux: asparagus	stup: asparagus, mercaptan
Nathea 6	18	5 (10)	Thin	aston.: caram., buttersc.	lux: caram., but. acid	stup: caram., buttersc., acid	12,1
Nathea 7	18	1 (6)	Thin	spect: asparagus	lux: asparagus	lux: Asparagus
Nathea 8	19	5 (9)	Thin	stun: caram., cooked, microbiol.	spect: choc, buttersc., cooked notes, buteric acid	lux: choc, buttersc., cooked notes, buteric acid	12,2
Nathea 16	19	11 (15)	thin	stun: floral	spect: linal., burnt toast	spect: linal., burnt toast	11,8
Nathea 17	19	3 (7)	thin	aston: aspar.	stun: caram., chocol, but. acid	lux: caram., chocol, but. acid	9,1
Nathea 20	19	6 (10)	thin	stun: linal., caramel	spect: linal., burn. toast, chocol., caramel	lux: linal., burn. toast, chocol., caramel	8,9
Nathea 22	19	10 (14)	n.t.	spect: linal., aspar., buttersc.	lux: linal., burn.toast, aspar, choc, buttersc.	thick: linal., burn.toast, aspar, choc, buttersc.	10,0
Nathea 21	20	7 (10)	thin	aston: linalool	lux: dito.		12,2
Nathea 24	20	11 (14)	thin	spect: floral, aspar., buttersc.	thick: floral, toast, asp., choc., buttersc.		12,5
Nathea 27	20	18 (21)	thin	spect: aspar., buttersc., buteric acid	lux: asp., choc., buttersc., acid		12,4
Nathea 9	21	3 (5)	thin	stun: aspar. caramel			13,1
Nathea 18	21	11 (13)	thin	spect: cooked, caram., lactic acid,			13,1
Nathea 23	21	11 (13)	thin	spect: linalool, asp., butterscotch			13,1
Nathea 25	21	5 (7)	thin	stunn: linalool, butterscotch			13,1
Nathea 28	21	16 (18)	thin	stunn: buttersc., linalool			9,7
Nathea 29	21	16 (18)	thin	aston: linalool, aspar.			6,2
Nathea 30	21	17 (19)	thin	aston: linalool, aspar.			7,1
Nathea #1	21	8 (8)

My Hybrids

Hybrid Vine	Left	Right	Grapes	Color	Notes
Nathea 1	Frivolity	Contemplation	10	Light red	ACS mutations
Nathea 2	Nathea #1	Appreciation	12		no mutations
Nathea 3	Appreciation	Nathea #1	10		S mutation, but lower
Nathea 4	Amusement	Nathea #1	12

My drunken vines:

Name	Vntg	bottles	Fl. 1	Flavor 2	Flavor 3	Flavor 4	Alc
Nathea 1	17	0	n.t.	thin	stun: asparagus	aston: asparagus, Mercaptan
Nathea 3	17	0	n.t.	aston: asparagus	spect:asparagus, mercaptan
Nathea 4	18	0	n.t.	stun: choc., buttersc.
Nat Wis Y1	18	0	Thin	grace: Linal.	aston.: floral, burned smells	spect: linal., burnt toast - at 5: lux, wet wool	6,5
Nathea 12	18	0	n.t.	pass: Linalool	stun: + burned smells	aston: burnt toast, linalol	5,9
Nathea 13	18	0	n.t.	pass: Floral	stun: + burned smell	aston: floral, burnt toast	5,1
Nathea 14	18	0	n.t.	pass: Linalool	stun: burn toast, floral	aston: burnt toast, linalol	5,8

The Vines

Different vines seem to be good at getting different stats :-

Appreciation - Quality, determines the finished quality of the wine (There may also be another factor here - alcohol possibly) and improves the chances of tasting the full flavours of the wine and all the flavours in the wine (along with the quality of the glass you use). Quality in the fermentation should be over 30 and 40 - 50 is better.

Balance - Sugar (and skin and colour on certain vinyards). Determines how much alcohol the wine can produce during the fermentation stage. 1 Sugar = 0.5 Residual Sugar = 1% alcohol. So 7 sugar in the must is thoretically enough to get to 7% alcohol, but the higher the sugar the faster it turns to alcohol, so unless you want to wait for T7 for your wine to finish fermenting I suggest sugar in the brew should be 15 or more. It takes about 12 real life days for 15 sugar to become 9% alcohol.

Contemplation - Skin, multiplied by colour determines how much and how fast tannin is produced. This doesn't effect your wine tasting skill at the beginner level so dont bother growing it unless you want to produce tannin.

Distraction - Grapes (and colour on certain vinyards), and only grapes!! Good for increasing the quantity of wine that you produce. Simply reduce the number of these grapes that you use in the fermentation if you want to increase the quality/sugar stats.

The new vines that have recently been released dont seem to give any better stats than mixing the ones above.

Growing one vinyard of each vine (Appreciation, Balance and Distraction) and using the tend methods I suggest below you will easily get enough grapes of sufficient quality and sugar to make 12 bottles of wine.

Blank (Master page for tending)