Date: Dec 05-Jan 06
Chlorine Conundrum & Country Wines: Wine WizardMEMBERS ONLY
I never use any chlorine-containing cleaning compounds in my winemaking and don’t recommend it to anyone. There are plenty of alternatives for cleaning, one of my favorites being sodium percarbonate.
What is the best way to store plastic fermentation tubs and keep them clean?MEMBERS ONLY
You’re on the right track — it’s not a good idea to mix chlorine bleach with winemaking because free chlorine molecules can, if the conditions are right, contribute to appreciable levels of the swampy or stinky “corked” aroma, the most ubiquitous being 2,4,6-trichloroanisole. I never use any chlorine-containing cleaning compounds in my winemaking and don’t
How long should I age wines made from fruit other than grapes?FREE
The most general guidelines the Wine Wiz can give you for aging wines from fruits, vegetables and herbs are these: Always cellar any wine at least six months before opening the first
True Champagne: Tips from the ProsMEMBERS ONLY
Two professional Champagne-makers share their secrets for home winemakers.
2005 WineMaker Label Contest Winners!FREE
View the winning labels of the 2005 WineMaker label contest.