Posts

• Article

  What’s This? and Calculating Proper Yeast Pitching

  To quote one of my favorite UC-Davis professors, the newly-retired Dr. Linda Bisson, “No human pathogen can survive in wine.”

• Article

  Submerge Those Oak Chips, Wine Yields and a Copper Problem

  I actually prefer using a sock or some kind of bag rather than just having chips float loose on the surface.

• Article

  Some Reductive Resolutions, Using Essential Oils, and Residual Sugar

  You might want to try gradually introducing a little more oxygen into your winemaking process, especially early on when wines are more resil

• Article

  Red Wine Stabilization and Making White Zinfandel

  Oxidation, whether microbial (metabolically), chemical (directly reacting with environmental oxygen), or enzymatic can degrade color and cau