How often should Brix be measured during fermentation, swapping out yeast strains, & more questions.
Choosing the proper yeast strain for your wine — a practical guide.
The Wizard discusses yeast choice and how it might affect MLF and runs down the options for getting your alcohol level up.
Ask five winemakers and you may get six opinions about co-innoculation. BUt what does the science say?
What’s the best yeast to use in your fruit wines? We ask a commercial vintner and a fruit-wine author.
A rundown of the qualities and character of the strains kit manuacturers single out for their products.
In addition to alcoholic fermentation, the yeast used to ferment wine also metabolize other substances into byproducts.
What you should know about how yeast is raised and packaged and the impact on your wine.
Is it better to source fresh grapes or juice from foreign countries? Plus a couple questions about wild yeast.
Liquid wine yeast companies produce a variety of strains not available in dried form. Find out more about liquid yeast.
Two professional vintners offer advice on picking the right yeast for your wine.
We ask four experts what should be considered when choosing between wine yeasts available to home winemakers.
Stuck fermentations happen, but using the advice of these two pros you can learn to avoid them in the future.
Should you say oui to sur lie? Find out why you may want to try, and how you would go about employing this French technique for aging your kit whites on lees.
Testing options for pH and TA and making a yeast choice for a fruit wine.
Montrachet or Prise de Mousse? No matter what style of wine you're making, you have to pick the right yeast for the job. Plus: a guide to leading home-winemaking strains.