You can absolutely adjust acidity in a wine when it is one year old. Though I often say that it’s best to do major adjustments early on in a wine’s life (since
If you have the freezer space I say freeze, freeze away! It’s actually somewhat common (for those grape producers who specialize in it like Brehm Vineyards, Vino Superiore, or Wine Grapes Direct) for growers to freeze grapes and ship them to areas of the country where they don’t grow so well naturally. I myself used
I’m not sure if in the above question you are referring to having over-added to grape juice or to finished wine. Regardless, adding 45 grams of potassium metabisulfite, which is about 58% sulfur dioxide (SO2), to 60 liters of wine will yield quite a bit of SO2 (to put it mildly). I calculate that’ll get
You bring up a very good question. For the compound you’re talking about, sulfur dioxide, you’ll probably come pretty close to what you would predict based on knowing the volume and the current free SO2. This is just like alcohol, residual sugar, or titratable acidity and can be predicted based on a simple volume to
A really innovative and completely natural way to control Japanese beetles is to implement a longer-term biological control program utilizing one of the insect’s natural enemies, the ‘milky spore’ bacteria.
For my birthday, I’d like to have a party where we step on grapes,” said my now fiancée four years ago. “Huh?” “Yeah, let’s step on grapes just like Lucille Ball did in that famous I Love Lucy episode.” And so started the tradition of our annual grape stomping party. At the time of the
Ask 5 winemakers and you may get 6 opinions about co-inocculation. But what does the science say?
Here are some tips and suggestions on cellaring your homemade wine and maintaining the cellar itself. The cellar “The cellar” has a wide range of interpretations for home winemakers. If you have
In this article I will discuss the degrees of cold temperature damage that can occur in grapevines, techniques to assess that damage, and ways to increase the likelihood that your remaining live vines will have the best possible outcome during the growing season. I will also discuss some preventive measures that can be used to
The early signs of oxidation are orange to brown colors developing in your wine. In white wine, the same exact wine (pictured above) can go from white (left) to brown (right) if oxygen exposure is not prevented. Image by Mick Rock/Cephas Library Based on what I have seen in wine competition results and from my
Bordeaux. The mere mention of the name conjures up images of centuries-old chateaus, pristine vineyards and superlative wines that have set the highest standards the world over. Bordeaux wine styles are the dreams, the ultimate goal of Cabernet and/or Merlot winemakers everywhere. Whether the wines are called Cabernet–Merlot blends, Meritage, or simply Bordeaux-style blends, the
Step 1: Measuring What You Have The first step in figuring out how much sugar to add is to find out how much is present in the starting material/juice. These days, most suppliers of grape juices provide the buyers with the sugar concentrations of the juices we buy — either as weight percent or (equivalently)
When I was first introduced to wine in the 1980s, I was certainly overwhelmed about how complex the subject of wine could be. I had some friends that had enrolled in a wine tasting course at the local adult education center and were eager to share what they learned and I was eager to soak
Wow, that’s quite something! Though you seem to have been able to identify the insects on sight, your picture definitely shows the tell-tale “lacy” cutout pattern on the leaves that are the hallmark of the voracious “Japanese Beetle” (Popilia japonica). These little half-inch long bugs tend to be present in the Midwest and eastern United
Before we finish shooting smelly troubles in wine kits we need to do a quick recap of the basics of troubleshooting: Almost all of these issues can be avoided if you carefully follow the instructions that came with your wine kit. Kits sometimes have procedures that contradict accepted techniques for fresh grape/fresh juice winemaking. There