QIn the above situation, what do you suggest I do? Do you agree that I should conduct MLF on my wines considering their high-pH characteristics? AFirst off, glad your Viognier got better! That’s awesome you’re doing both reds and whites, it’s fun to try a lot of different kinds of wines. Well, I hear you
Well, according to specific gravity, your cucumber wine (sounds refreshing) is dry. For RS-dry (residual sugar dry) you want to look for an SG of 0.992 and 0.996 on your hydrometer. If your wine is dry, with no sugar left to ferment, and it’s still actively producing CO2, then the next thing I’d wonder about
Indeed, a pH of 2.9 is really low, even for a Sauvignon Blanc, and I think I would definitely de-acidify in that case. With deacidification you’ll always get some kind of precipitation;
As I sat down to write this article, I thought it might be apropos to relax with a small glass of wine. Time passed as I was collecting my thoughts and savoring my wine and before I knew it I had finished my wine. Then it dawned on me — I had finished my wine!
Whether you are new to the winemaking hobby or looking to supplement your grape winemaking during the off-season, making wine from a kit results in great tasting wine in less time and
A home winemaker details the four bench trials he conducted to adjust the acidity of a low-pH Sauvignon Blanc to show how the process is done and share the impact each approach had on the wine.
This past April, experienced judges evaluated a total of 646 wine kit entries as part of the overall 2019 WineMaker International Amateur Wine Competition featuring 2,305 total entries. This large collection of kit entries was sent into the competition from across North America. The 646 wine kit entries were entered into over 30 different categories
The warming climate and the rise of mean temperatures during the growth season of grapes, which has been evident in these two last decades, has caused the rise in sugar content and the decrease in acidity of musts. This has already become an issue winemakers are aware of and some are trying to compensate for,
Winemaking roots can run deep in some families and those roots can often get intertwined. The Walker family from Connecticut shares their appreciation of how their roots have ties to several other winemakers near and far.
Getting a wine’s acid levels right plays a big role in perception and profile, but numbers only tell part of the story. Don’t just use numbers to decide how you treat your wine — use some sense and your senses.
Feedback is one of the quintessential parts of growing and learning in this hobby. There are many avenues a hobby grape grower and winemaker can take for evaluation and advice, so make sure that you’re looking in the right spots.
When it comes to the grapes found in Champagne, most casual wine drinkers can point to Chardonnay and Pinot Noir, but Pinot Meunier is often left off that list. Find out about the forgotten grape of Champagne, its history, and why you may want to give it a try if you can.
Not all wines can or should be backsweetened, but that doesn’t mean you shouldn’t learn the process. Find out the basics of backsweetening.