Date: Feb-Mar 2008
Visual Signs of MLF
MEMBERS ONLYGreat question. MLF (malolactic fermentation) can be a bit confusing for some because it’s called a “fermentation” but it’s certainly not as active, visible, smell-able and in your face as your primary sugar-to-alcohol fermentation. MLF happens when naturally-present (or artificially introduced) bacteria turn the malic acid in wine into lactic acid, producing a small amount
Grandfather’s Recipe: Dry Finish
FREEIn 1955, at age five, my grandparents taught me to make French/German/Native American mead wine. After finishing two days of hot grueling work canning fruit, Grandpa asked me if, “I could keep
Understanding the Different Sizes of Wine Kits
FREE“Quantity has a quality all of its own.” -R K Ratch Someone once said, “good things come in small packages.” I’m pretty sure this was a shopkeeper who sold very small consumer
Big Kits
MEMBERS ONLY“Quantity has a quality all of its own.” -R K Ratch Someone once said, “good things come in small packages.” I’m pretty sure this was a shopkeeper who sold very small consumer products, or a packaging company specializing in teeny cardboard boxes. While it’s true that size is not necessarily an accurate gauge of relative
Malolactic in Action, Lowering pH: Wine Wizard
MEMBERS ONLYVisual MLF? I’ve got about 5 gallons of Baco Noir that just finished fermentation. I live in the Finger Lakes region of New York and I understand that both the region and the grape I’m using means that high acid will be an issue. This is only my second attempt at winemaking, so I’m still
10 Tips for Going Pro
FREEPro winemakers share their best advice for amateurs looking to make the leap.