Date: Aug-Sep 2014

August/September 2014 issue

17 result(s).

Alternative Sweeteners, Pomace Compost, and Stuck Fermentations: Wine Wizard

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QI grow and make Cabernet Sauvignon and Merlot in southwest Idaho. The season is intense but short. In order to reach decent ripeness (~25 °Brix), I have been growing with a very

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Stuck Fermentations

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Before you start going crazy with a fermentation restart protocol, are you sure that it is really stuck? The first thing that I would advise you to do is to taste and

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Pomace Compost

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Pomace, which is the skins, seeds and stems leftover from wine processing and pressing, can indeed be returned to the field as a soil amendment. You deposit it in a thin layer

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Alternative Sweeteners, Pomace Compost, and Stuck Fermentations

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If you add some kind of sweetener that is fermentable (table sugar, grape concentrate, maple syrup, honey, etc.) you risk an uncontrolled re-fermentation in the bottle, which is never fun.

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Momentum

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Hope, strength and faith are the story behind Bob and Sonya Evanosky’s Momentum wine label.

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Fermentation Troubleshooting with Wine Kits

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The failure rate of wine made from kits is very low. Looking back at my database for the last 14 years and eliminating the weirder stuff (you simply would not believe how

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Impact of Barrel Kinetics and Dynamics on Wine

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Oak barrels have long been used primarily for aging red wines but also to shape the style of certain white varietals, such as Chardonnay, into fuller-bodied wines. Oak wood imparts what is

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Back Sweetening Wine Techniques

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In ancient Greece and Rome, honey was sometimes stirred into wine just before serving. Maybe they just liked the taste of honey. More likely, though, the sweetness of the honey corrected some

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Chaptalization and Fermentation

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“Commercially, winemakers encounter several scenarios in which they practice sugar addition. Typically, winemaking laws allow chaptalization in jurisdictions that frequently experience difficulty getting grapes ripe or in places where low-sugar grapes may

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Making Your First Wine

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first wine, beginner winemaking


Using Variable Volume Wine Tanks

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Over the past few years I have made larger ­­­and larger batches of wine, and as a result the number of carboys I use has really added up. Each year I try

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Kegging Your Wine

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As the penultimate step in winemaking, bottling can be one of the most exciting parts of the process. Crushing, pressing, fermenting, racking, clarifying, adjusting and weeks and months of waiting all come


Muscadine: A taste of the South

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Muscadine is a grape variety from the South that is used in many culinary recipes, but also makes a fine wine.

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Alternative Sweeteners

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I hear you on the high pH/high TA unbalanced wine issue. I myself have dealt with some vineyards and some wine lots where I have had to add so much tartaric to

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Whole Cluster Pressing: Tips from the Pros

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Whole cluster pressing (foregoing the step of crushing and destemming the grapes) is most often done to make high-end white wines. The technique creates a more delicate and less astringent wine by

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Bottling Your First Batch

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An introduction into bottling your first batch of wine.


Muscadine

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I’ll just have to begin this column with the statement, “I had no idea!” A few years ago, an attendee to one of my Step-by-Step Winemaking classes offered through UC-Davis mentioned that

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17 result(s) found.