Some home winemakers cool down must ferments by freezing gallon water jugs and tossing them (closed tightly) into fermenting totes, bins or trash cans of must during a punchdown.
Already a member? Log In
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.
Article
MEMBERS ONLY
Bottling Tips and Wine Judge Etiquette
Bottling is typically the final step towards producing wine where a winemaker can foul things up. Get some recommendations from the Wizard on when and how to bottle your wines. Also get some pointers on proper etiquette of being a wine judge.