Controlling Fermentation Humble to High Tech ’11


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CONTROLLING FERMENTATION: FROM HUMBLE TO HIGH-TECH – Being able to manage your fermentation is one of the keys to making consistently good wine. Find out some ways both modest and modern to keep temperatures in check and making sure your yeast has the best possible chance to get the job done well.  Tips and techniques straight from Frank Ostini, former home winemaker and the longtime winemaker, chef and owner of the fabled Hitching Post in Santa Barbara County.

FRANK OSTINI is the owner/chef of the Buellton Hitching Post restaurant and winemaker behind the Hartley Ostini Hitching Post Wines along with his friend Gray Hartley. Frank started as a home winemaker in 1979 and in 1981 made his first Pinot Noir. In 1984 he and Gray began to professionally make wine exclusively for the restaurant. Production has grown to over 15,000 cases and their winemaking efforts moved in 2008 to the new Terravant Winery facility just 1.5 miles down the road from the restaurant. Frank focuses primarily on Pinot Noir with also some Syrah and Cabernet Franc from the Central Coast. Frank’s restaurant and wine was featured prominently in the movie “Sideways.”


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