A winemaker experiences a large and unexpected pH shift from a feral fermentation. Learn about the potential reasons as well as what to do with an untoasted oak barrel, pre-fermentation sulfite levels, and acid adjustments in wine kits.
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When a winemaker gets their hands on some highly coveted Cabernet Sauvignon grapes, he wants to make sure that the oak quality matches the grape. But he balks at the price tag of a new oak barrel. Get some tips for high-quality oak alternatives and ways to correct a raspberry wine with weird numbers.
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Oxygen Ingression, Volatile Acidity Interventions, Sorbate Question, and Malolactic Timing
Sometimes we get several questions that revolve around a similar theme. The Wine Wizard had several questions this go-round on volatile acidity and malolactic fermentation. She provides some specifics for winemakers who have bigger picture problems on their hands.