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Date: Aug-Sep 2006

5 result(s).

Fermenting Anything & Pectic Enzymes: Wine Wizard

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Q Though most of us think “grapes” when we think wine, I live in Michigan and can’t help but notice that wineries out here make wine out of a lot of other fruits, like cherries and peaches. I’ve even heard of dandelion wine and wine made from grass clippings — can you make wine out

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Can you make wine out of anything?

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A dear professor of mine in the Department of Viticulture and Enology at University of California at Davis used to say, while pointing down at his wooden podium, “Technically, you can ferment anything, even this tabletop here.” Smirking slightly he added, “Provided you can find the right micro-organism to do it.” What Dr. Kunkee was

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Pectic Enzymes and Sulfite

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Here’s a simple rule of thumb to keep handy when using any kind of enzyme in winemaking. Enzymes are proteins and proteins don’t mix well with bentonite or with sulfur dioxide. Always wait at least 12 hours, like your package directions dictate, between using sulfur dioxide and one of the other two products. In your

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Keeping Fermentations Cool

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The heat of summer can lead to problems when it comes to winemaking. When the temperature of your fermenting wine becomes excessive, your resulting wine could develop off flavors, off aromas or

Citrus Wine

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It had been a while since I had visited the Sunshine State. When I returned, it was still as warm and sunny as I had remembered growing up with in my youth.

5 result(s) found.