There are so many microbes that can produce tiny bubbles in new wines that perhaps your question should be, what microbes will not produce tiny bubbles in dry must? Everything from (of
It’s hard to tell exactly what may be the issue because wines that just finish fermenting and are so young often have “funny” smells and do indeed not smell like the finished
There are temperature ranges advisable for fermenting all wine styles, but how does each end of that range affect the aroma, taste, and body of your wine?
I’m a little old school when it comes to malolactic fermentation, but it’s always served me well. There are some winemakers who try to get a jump on malolactic (ML) completion and
Oak, Glass, Plastic, and Stainless Steel wine container must be sturdy enough for the purpose and not likely to introduce negative changes to the wine quality. Size is important, depending on the
Grape juice is a pretty tough environment if you’re a yeast cell. The pH is low, there’s high osmotic stress (stress from the environmental conditions being such that the flow of water
For those that would like to start getting a better handle on the fermentation temperature of their wines, you’ve found the right spot.
When setting out to make wine from grapes, one of the first major decisions is what you will use as a fermentation container. For most winemaking, you will need a primary fermenter
Not every winemaker makes wine with commercially-cultivated yeast strains. In fact, lots of commercial winemakers let their wines ferment with wild yeast from the grapes and in the winery. Here we have
Home Winemakers, Let’s Take a Vote: Those of you who put your wines through malolactic fermentation only after the alcoholic fermentation is complete, raise your hands. Now those of you who do
The failure rate of wine made from kits is very low. Looking back at my database for the last 14 years and eliminating the weirder stuff (you simply would not believe how
Over the past few years I have made larger and larger batches of wine, and as a result the number of carboys I use has really added up. Each year I try
Learn how to stop fermentation before reaching dryness, plus when and why a winemaker may wish to do so.
Ask 5 winemakers and you may get 6 opinions about co-inocculation. But what does the science say?
Hi Lauren, great question. There are so many steps along the way where a fermentation can get into trouble, or “go pear shaped” as my interns from New Zealand used to say.
Wild or native yeasts, according to a general definition, occur naturally in the air or on surfaces. While the word, ‘wild’ might give the romantic impression that winemaking’s native yeasts come from
There once was a time when MLF only happened spontaneously in winemaking. These days, however, winemakers have more choices when it comes to performing MLF.
Like most everything in winemaking, the glib answer is, “It depends.” The real answer, however, is much more complex and as you intimate, experience can play a large part in fine-tuning your
All home winemakers wish — and strive — for fermentations that go smoothly and completely to the desired finish, usually dry wine. When things go wrong, a frequent problem is a stuck
In the fourth installment of our year-long series about how homemade wine is made using home-grown grapes in Upstate New York, it’s time to check on finished fermentations and prune the grapevines.
Well, I would’ve inoculated right off the bat if I didn’t see anything happening within 24 to 48 hours. Contrary to popular belief, yeast cells that can carry out a complete alcoholic
Many home winemakers are uncertain on whether or not to have their wines go through malolactic fermentation. This is not surprising since there is no “one size fits all” approach to the