Topic: Fermentation

While a stalled out fermentation can be hassle, there are plenty of preventative measures we can take to preclude it from happening. Also, we should know the various tactics to treat it when a stuck fermentation does rear its ugly head.

Most red and some white wines are put through a secondary malolactic fermentation (MLF). The process converts malic acid to lactic acid, which smooths out harsh flavors while adding a richness on the palate, as well as contributing to the stability and aging potential of the wine. Learn when a wine should go through MLF, how to do it, and ways to test for it.

Wine blends are most often created after fermenting each variety
separately. However, that isn’t the only way to do it. Some wine-makers choose to co-ferment certain varieties together, believing this approach adds to the complexity of the resulting wine. Get tips on co-fermentation from three pros who endorse the benefits.

No two fermentations are the same, which means that there is always more to be learned with each one! Give your yeast the best chance for success by creating an ideal environment for a clean fermentation.

Wine was made for millennia with little intervention from humans. But let’s be honest, we have no idea how those wines tasted. Today we know that yeast create the wine and keeping them happy is crucial for producing good wine. Learn how nitrogen plays a pivotal role.

Well, it’s tough to say what would make one cloudy and the other clear, except for the fact that they may not have been identical coming from your fermenters. If you did

Many of us in winemaking were trained to trust Saccharomyces yeast and not leave our wines to chance with wild strains. But winds of change are in the air and yeast companies are now turning to many non-Saccharomyces yeasts for certain purposes.

You got a chuckle out of me. Indeed, how dare you introduce vinegar to your wines! I’m actually very happy that you’re writing so you can learn how not to introduce vinegar

It certainly sounds like you are getting into the dryness zone. Specific gravity is the ratio of the density of a liquid in relation to the density of water, calibrated at a

I’m glad that you are attuned to your yeast and realize that some strains are “killer factor positive” and one is “sensitive.” I really wish that the yeast industry had come up

Ethanol may be the most prominent and well-known alcohol in wine, but it is not the only one to play a large role in a wine’s character. Learn about the various alcohols in wine.

There are a lot of enzyme products available to winemakers, but in general they can be broken into just a few classes. Learn when and why a winemaker might use some of these various enzymes, especially during maceration.

For those readers who are not familiar with the article referenced, I talk about how it was likely a reader’s malolactic fermentation would pick back up again when the weather warmed up

If you make your own wine, no matter what kind, the concept of malolactic fermentation (MLF) should be well embedded in your mind. Learn some of the basics of MLF.

That is a great question and I’m really glad you asked. Sometimes when those of us who have been making wines for quite some time write about some technique, process, or concept

Well, your grape or juice source really put you in a bind. Those are some of the most unbalanced initial numbers I’ve ever seen, and I would seriously consider getting your juice

Winemakers typically add sorbate (aka sorbic acid, often purchased as potassium sorbate) when they want to bottle a wine with a little residual sugar. It is often added right before backsweetening and

Yes, sluggish and stuck fermentations are one of the most common, persistent, and frustrating issues that winemakers encounter. They happen for so many reasons, and possibly for a combination of so many

They say winemaking is part science, part art. That expression may ring most true when it comes to fermenting red wines. While there have been numerous studies and much research regarding the

When I was assigned the story detailing the decisions that come up during red wine fermentations, I began to block out the options and decision trees that occur before, during, and after

Whether it is choosing a yeast strain, halting fermentation with a little residual sugar, putting a wine through malolactic fermentation, or a myriad of other options, there is a lot to consider when fermenting white wines.

The benefits of cold soaking are debated among winemakers, but those who subscribe to the technique of keeping (usually red) grapes cool for a few days prior to fermentation swear by it.

Not properly controlling the temperature of your grapes, must, juice, or wine can have lasting impacts. Learn when and how to take control.

I applaud you for trying fresh winegrapes in your home winemaking, you’re lucky that you are (relatively) close to a fine winegrape growing area like the Santa Ynez Valley. I grew up

Well, according to specific gravity, your cucumber wine (sounds refreshing) is dry. For RS-dry (residual sugar dry) you want to look for an SG of 0.992 and 0.996 on your hydrometer. If