2009 Digital Seminar Recordings

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  Avoiding Microbial Problems during Yeast & ML Fermentation ’09 Download

  Fermenting wine is a fertile ground for wild yeasts and other microbes. Learn how to protect your fermenting wine from unseen microbes and h

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  Avoiding Microbial Problems in the Cellar and Bottle: ’09 Download

  This session will help you understand the keys to great kit wine every time – from fermentation to bottling. What do you really need t

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  Choosing a Trellis System for Vineyard: Dr. Stephen J. Krebs ’09 Download

  Use the right trellis system and your vineyard will reach its potential, but choose the wrong trellis and you can have a negative impact on

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  Cold vs. Warm Climate Red Grape Techniques: P. Brehm ’09 Download

  A Cabernet Sauvignon grape grown in a warm climate will have much different specs than the same Cabernet grape variety grown in a cold clima

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  Expert Wine Kit Tips: Lone Jorgensen ’09 Download

  Think “outside the box” and take your kit winemaking to the next level with these tips. Learn how to get even more out of your wine kit

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  Fermentation Troubleshooting: Sigrid Gertsen-Briand ’09 Download

  Your wine won’t ferment. It ferments too quickly. It ferments too slowly. It won’t ferment at all! There can be plenty of troubles along

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  Growing Grapes Q & A: Wes Hagen ’09 Download

  Bring your most puzzling grape growing questions to this session featuring professional vineyard manager and WineMaker “Backyard Vines”

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  Keys to Avoiding Oxidation: Chik Brenneman ’09 Download

  Oxygen can negatively impact your wine’s color, aroma and flavor. Understand the harmful effects of oxidation on your wine and what you ca

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  Macroaeration and Microoxygenation of Wine: Pambianchi ’09 Download

  Can your wine actually benefit from oxygen? Learn how macroaerating wine can produce a softer, more fruity wine with more color stability an

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  Mastering Maceration: Chik Brenneman ’09 Download

  How long should you let your red grape juice ferment on the skins? Tannins, color and flavor compounds are all extracted during maceration a

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  Mastering Maceration: Chik Brenneman ’09 Download

  How long should you let your red grape juice ferment on the skins? Tannins, color and flavor compounds are all extracted during maceration a

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  Measuring and Adjusting pH & Acidity: Pat Henderson ’09 Download

  Measuring and adjusting acid levels and the pH of your wine is an important skill as a winemaker. Mother nature doesn’t always cooperate s

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  Measuring MLF: Dr. Nichola Hall ’09 Download

  Carrying out a malolactic fermentation is not difficult, but you need to know how to monitor the progress and not leave the end result to gu

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  Napa Cab Roundtable ’09 Download

  The Napa Valley is known for producing some of the best Cabernet Sauvignon in the world.  Learn some of the winemaking techniques and keys

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  Oak Alternatives: Tristan Johnson ’09 Download

  Adjusting your wine for taste and clarity can be done with additions to your next batch. Learn when and how to add items like oak, sweetener

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  The Fine Art of Fining: Bob Peak ’09 Download

  The Fine Art of Fining – The first thing you notice when you are handed a glass of wine is its color and clarity. Fining is one of the eas