Techniques

While taste should drive many decisions, the numbers can’t be ignored. Chik Brenneman shares the ideal statistics he looks for at harvest and what numbers outside of this range mean when the grapes enter the winery.

If you are a winemaker looking to boost your wine’s quality, then tracking pH is a must. Bob Peak introduces the chemistry behind the numbers we obtain and how to use them to our advantage.

Near the top of the list of factors that winemakers should be measuring in their juice and wine is pH. Bob Peak breaks down the what, when, why, and how of measuring for this critical factor in winemaking.

pH greatly affects the taste of wine as well as microbial stability. It can make the difference between drinking the wine or pouring it down the drain. Make sure you know when it should be analyzed and make the necessary adjustments.

Sooner or later, most serious winemakers conclude that it isn’t good enough to simply follow a recipe blindly. That’s a bit too much like painting-by-numbers. The expression of one’s own skill and

You might be wondering why someone would want to bother tinkering with must when trying to get the grapes smashed and into the bucket is challenge enough. The short answer is because to make good wine you want to accomplish two things during fermentation: to keep your yeast happy and to exclude other microbes from interfering.