Topic: Clarity-and-Filtration

30 result(s).

I added oak beans to several different batches of wine at the same time. Only my Chardonnay turned milky and hazy while the other wines were clear. Do you have any idea what happened?

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Dear Wine Wizard, After I stabilized my wine, I added French medium toast oak beans to the Chardonnay 3/4 cup (new beans), Sauvignon Blanc 1/3 cup (new beans), Ruisseau Blanc 3/4 cup

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Choosing a Filtering System

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Winemaking is not a science but rather an art. There are many opinions on the pros and cons of the various processes that winemakers use. The subject of filtration is one such


How can I best rid my wine of tartrate crystals?

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Sometimes commercial wineries chill their for months in the 30-degree Fahrenheit range and still get “tartrate fallout.” Even if a wine has been “cold stabilized,” as this process is called, there’s no


A sediment like fine sand is appearing in my homemade wine after it is opened. Can you tell me what’s going on?

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You’ve got a case of the common “tartrate fall-outs.” The “fine sand” sediment you’re seeing in your bottled Concord wine is probably small tartrate crystals — or solidified tartaric acid. I’m sure


The Fine Art of Fining

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Fining is a process that clears your wine after fermentation is complete. It also stabilizes the wine by speeding up the formation and precipitation of excess tannins, unstable proteins and other microscopic

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30 result(s) found.