Date: Jun-Jul 2010
Adding Acid to Sanitize, Sparkling Situation: Wine WizardMEMBERS ONLY
The second and perhaps the most important reason is that if you’re doing your final rinsing with an acid blend that contains malic acid, you’re potentially releasing a food source for various bacteria into your equipment and into your cellar’s environment (like drains).
Norton: New World nobilityMEMBERS ONLY
The experts surmise Norton is likely a cross between V. aestivalis and an unknown V. vinifera species. There is possibly some contribution of V. labrusca.
I made my first batch of Merlot and tried a bottle after it aged for a month.MEMBERS ONLY
Sparkling red? I made my first batch of Merlot and tried a bottle after it aged for a month. I noticed that the wine had some carbonation to it. Will this go away after aging it longer? Did I do something wrong? Justin Sharer Dearborn Heights, Michigan Welcome to the wonderful world of home winemaking
Add 12 grams of citric or tartaric acid to your sanitizing solution.MEMBERS ONLY
There are a couple of reasons I suggest we use tartaric or citric in the pages of The Winemaker’s Answer Book for cleaning and sanitizing purposes. First of all, acid is added to sulfite solution to increase the effectiveness of the sulfite by lowering the solution’s pH. The first, and most practical, reason for adding
Stone Fruit WinesFREE
Tips and recipes to make wine from stone fruits.
The Power of the Press: Dry FinishFREE
Joy Neighbors and her husband Brian “Stop the press!” It’s a phrase any journalist over the age of 40 still longs to hear. You can just picture the dusty newsroom,