The Wine Cap is a wandering mushroom, meaning it will never stick to one place in your growing environment. This makes them ideal for a garden with a woodland feel, or simply a vegetable patch. Their contributions to a veg patch are great as they not only can grow in the same place as other plants meaning you can double your growing space but they also help other plants by providing nutrients and minerals.
Wine Caps are often used as an alternative to portobello mushrooms, serving as a good meat substitute in many dishes. They’re a desirable and reliable choice for any first-time mushroom farmer, as they have the unusual ability to weather mild heat, making them perfect for a vegetable garden or allotment. Whereas other varieties may struggle over Spring and Summer, the Wine Cap keeps going, bringing you your harvest before you know it. They have a more bitter taste compared to other mushrooms but are brilliant when fried in butter or as part of a pasta dish.
The grain/straw that our spawn comes on allows the Wine Cap spores to feed and thrive until inoculated onto a new substrate. All our spawn is stored in specialist breathable Microsac bags. These bags allow CO2 and oxygen to move freely, whilst filtering out bacteria and contaminants.
Best growing location: Preferably near water or in a damp area, and with lots of shade.
Growing temperature: An ambient temperature that isn’t in direct sun or blisteringly hot.
Growing Setting: Wine Caps often grow in areas where there are lots of dead leaves and wood. In gardens they often appear where there are damp wood chip paths or compost areas.
Spawn storage temperature: 2oC
Fruiting temperature: 10-20oC
Growing seasons: Spring, Summer, early Autumn
Planting Season: Springtime, when frost is no longer a regular occurrence OR early Autumn before the first frost.
|Binomial name||Stropharia rugoso-annulata|
|Inoculation rate||mix with ± 2% spawn|
|Incubation||room temperature:||20-22 °C|
|substrate temperature:||25-30 °C|
|duration:||Ca. 4 weeks|
|Primordia induction||(night time)* temperature:|
|Fruiting conditions||room temperature:||10-20 °C|
|relative humidity:||80- 85%|
|CO2-concentration:||less than 1500 ppm|
|interval:||2- 4 weeks|
|Total production cycle||4- 5 months|
|Average yield||150 g to 200 g saleable mushrooms per kg fresh substrate†|
*Primordia are induced by a shock. For most mushroom species, this is done with a thermal shock, which is defined by the minimum temperature during the day-night cycle.
†Mushroom weight immediately after harvesting, and wetted substrate weight prior to inoculation.
Important remark: the cultivation guidelines in our technical data sheets are a compilation of the data given to us by experienced cultivators. Individual differences in the cultivation conditions can seriously affect the results.