Brettanomyces is often an ambient microbe in the air we breathe, but that’s no reason to go inviting concentrated and healthy stocks of it into your cellar.
Already a member? Log In
Article
A winemaker asks for some pointers on when to test for sulfite on their wines using their new sulfite testing kit. Also, learn about curing wine plating, basic equipment required for a winemaker making the jump from kits to fresh grapes, and preparing oak for wine.
Article
MEMBERS ONLY
Malolactic-palooza and The Importance Of pH
Malolactic fermentation can be finicky even for professional winemakers, but there are protocols winemakers can follow to help avoid the headache (and heartache). Learn those along with best practices for a post-fermentation acid adjustment.