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Date: Fall 2001

5 result(s).

Sugar Content & Malolactic Fermentation: Wine Wizard

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QI have been making wines for more than 20 years, but I have a problem with initial sugar determinations, added sugar requirements and subsequent alcohol content. Hydrometer readings on the initial crushed fruit may be way off, depending on how well the crush goes. Much could still be locked up in the uncrushed portion, especially

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Can I have some advice on malo-lactic fermentation and its impact on acidity?

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Dear Wine Wizard, I raised the TA of the must from 0.5 to 0.6 at the beginning of fermentation for my red wine. Should I still add malolatic bacteria to start MLF knowing that it will reduce the TA? Tony Querio Troy, Michigan Wine Wizard replies: For most homemade red wines, actively encouraging the malo-lactic

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How do I allow for suspended solids when taking hydrometer readings?

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You’ve hit the nail on he head — a hydrometer reading does depend on the amount of suspended solids in the juice that you’re measuring. As sugar is more dense than water, the more sugar (the riper your fruit is) in the juice the higher up the hydrometer will float in your sample. It’s easy

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Home Harvest: Backyard Vines

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Harvest is swiftly approaching and we need to get ready. Learning some of the lingo and common practices of commercial vineyards will help you choose the perfect day for bringing the fruit

Who Wants to be a Winemaker?

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Do you know why two identical grape varieties from geographically similar viticultural areas will turn out different wines? Or, could you correlate a wine’s quality and aging potential to its acidity, pH and sulfite level? And do you know what corrective action would be required to lower the pH in a high-pH wine? How would

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5 result(s) found.