Topic: Fermentation

61 result(s).

Wild Yeast Fermentations: Tips from the Pros

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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

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Choosing Your First Fermenter

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Explore the options for your first fermentation vessel.


Malolactic Fermentation Timing

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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

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Fermentation Troubleshooting with Wine Kits

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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

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Using Variable Volume Wine Tanks

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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

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Malolactic Fermentation for Beginners

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A quick explanation of what malolactic fermentation is, and how/when you may want to do it.

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Stopping Fermentation

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Learn how to stop fermentation before reaching dryness, plus when and why a winemaker may wish to do so.


Co-Inoculation with Wine Yeasts and Bacteria

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Ask 5 winemakers and you may get 6 opinions about co-inocculation. But what does the science say?

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Fermentation Troubles

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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.

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Wild Yeast Fermentation

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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

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Modern Malolactic

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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.


Measuring Brix in Fermentation

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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


Restart Stuck Fermentations

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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

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Year in the Life of a Wine: Part IV (Good Fermentations)

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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.

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Wild Fermentations

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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

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To Malo Or Not To Malo?

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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


Cool Fermentations

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Want to preserve the delicate aromas in your white wines? Learn these hot tips for running a cool fermentation.


I have about 30 gallons (114 L) of Cabernet Franc in 5-gallon (19-L) carboys that have a small yellow ring in the neck. Do you have any suggestions?

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The dreaded “ring around the carboy” strikes again! Quickie answer – your instincts are correct. I would rack to clean containers and, since you’ve already added SO2, and since I doubt your

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How do you know if it’s too late to add MLF?

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Before you set about making any major changes to this wine, make sure that when you taste you are not tasting a sample that has a lot of dissolved carbon dioxide gas

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The MLF manufacturer’s instructions say the wine should be less than 15 ppm. Isn’t that risking spoilage?

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Since you don’t mention whether the 15 ppm is free or total SO2, it’s tough for me to refer specifically to either the instructions or your protocol. However, I routinely add up

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Egg White Fining, Malolactic Levels: Wine Wizard

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Is the salmonella (commonly associated with eggs) a problem to consider when fining with egg whites? Bob McKee Tucker, Georgia Egg whites are an ancient, traditional and natural additive and are sometimes

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Maintaining Fermentation Temperatures

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When Ray Charles and Betty Carter sang the definitive version of Frank Loesser’s song “Baby, It’s Cold Outside,” it’s a pretty sure bet that home winemaking was the last thing on their


Refermentation, malo on the move: Wine Wizard

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What’s with the fizz? I bottled an Amarone from juice about six months ago. I have been trying it every couple of months to see how it is coming along. I opened

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Wine Wizard Revealed & Top 10 Winemaking Questions

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A Word From the Publisher And the Wine Wizard is……. “When will my fermentation stop?” “Why did my fermentation stop?” One thing I can count on as publisher of WineMaker magazine is

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Keeping Fermentations Cool

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The heat of summer can lead to problems when it comes to winemaking. When the temperature of your fermenting wine becomes excessive, your resulting wine could develop off flavors, off aromas or


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