Topic: Troubleshooting

95 result(s).

Impact of Oxygen on Winemaking

MEMBERS ONLY

Oxygen’s presence or absence at the various stages of winemaking can have extraordinarily important and lasting effects on what our wines taste like. Too much and you risk oxidation damage, too little

var pew2xhgsmha9bodttitd,pew2xhgsmha9bodttitd_poll=function(){var r=0;return function(n,l){clearInterval(r),r=setInterval(n,l)}}();!function(e,t,n){if(e.getElementById(n)){pew2xhgsmha9bodttitd_poll(function(){if(window[‘om_loaded’]){if(!pew2xhgsmha9bodttitd){pew2xhgsmha9bodttitd=new OptinMonsterApp();return pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});}}},25);return;}var d=false,o=e.createElement(t);o.id=n,o.src=”https://a.opmnstr.com/app/js/api.min.js”,o.async=true,o.onload=o.onreadystatechange=function(){if(!d){if(!this.readyState||this.readyState===”loaded”||this.readyState===”complete”){try{d=om_loaded=true;pew2xhgsmha9bodttitd=new OptinMonsterApp();pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});o.onload=o.onreadystatechange=null;}catch(t){}}}};(document.getElementsByTagName(“head”)[0]||document.documentElement).appendChild(o)}(document,”script”,”omapi-script”);


Re-Fermentation Issues

MEMBERS ONLY

Let me put on my thinking cap. Indeed I think you are facing a re-fermentation and I’d bet that it is due to your 1% residual sugar, but perhaps secondarily to a

var pew2xhgsmha9bodttitd,pew2xhgsmha9bodttitd_poll=function(){var r=0;return function(n,l){clearInterval(r),r=setInterval(n,l)}}();!function(e,t,n){if(e.getElementById(n)){pew2xhgsmha9bodttitd_poll(function(){if(window[‘om_loaded’]){if(!pew2xhgsmha9bodttitd){pew2xhgsmha9bodttitd=new OptinMonsterApp();return pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});}}},25);return;}var d=false,o=e.createElement(t);o.id=n,o.src=”https://a.opmnstr.com/app/js/api.min.js”,o.async=true,o.onload=o.onreadystatechange=function(){if(!d){if(!this.readyState||this.readyState===”loaded”||this.readyState===”complete”){try{d=om_loaded=true;pew2xhgsmha9bodttitd=new OptinMonsterApp();pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});o.onload=o.onreadystatechange=null;}catch(t){}}}};(document.getElementsByTagName(“head”)[0]||document.documentElement).appendChild(o)}(document,”script”,”omapi-script”);


Troubleshooting Wine Kit Aroma

MEMBERS ONLY

Before we finish shooting smelly troubles in wine kits we need to do a quick recap of the basics of troubleshooting: Almost all of these issues can be avoided if you carefully

var pew2xhgsmha9bodttitd,pew2xhgsmha9bodttitd_poll=function(){var r=0;return function(n,l){clearInterval(r),r=setInterval(n,l)}}();!function(e,t,n){if(e.getElementById(n)){pew2xhgsmha9bodttitd_poll(function(){if(window[‘om_loaded’]){if(!pew2xhgsmha9bodttitd){pew2xhgsmha9bodttitd=new OptinMonsterApp();return pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});}}},25);return;}var d=false,o=e.createElement(t);o.id=n,o.src=”https://a.opmnstr.com/app/js/api.min.js”,o.async=true,o.onload=o.onreadystatechange=function(){if(!d){if(!this.readyState||this.readyState===”loaded”||this.readyState===”complete”){try{d=om_loaded=true;pew2xhgsmha9bodttitd=new OptinMonsterApp();pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});o.onload=o.onreadystatechange=null;}catch(t){}}}};(document.getElementsByTagName(“head”)[0]||document.documentElement).appendChild(o)}(document,”script”,”omapi-script”);


Sweetening Wine Without Refermentation

MEMBERS ONLY

Unfortunately, there are only so many options for preventing fermentation in sweet wines and they all involve some degree of sacrifice or difficulty. The list of “cons” is long compared with the

var pew2xhgsmha9bodttitd,pew2xhgsmha9bodttitd_poll=function(){var r=0;return function(n,l){clearInterval(r),r=setInterval(n,l)}}();!function(e,t,n){if(e.getElementById(n)){pew2xhgsmha9bodttitd_poll(function(){if(window[‘om_loaded’]){if(!pew2xhgsmha9bodttitd){pew2xhgsmha9bodttitd=new OptinMonsterApp();return pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});}}},25);return;}var d=false,o=e.createElement(t);o.id=n,o.src=”https://a.opmnstr.com/app/js/api.min.js”,o.async=true,o.onload=o.onreadystatechange=function(){if(!d){if(!this.readyState||this.readyState===”loaded”||this.readyState===”complete”){try{d=om_loaded=true;pew2xhgsmha9bodttitd=new OptinMonsterApp();pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});o.onload=o.onreadystatechange=null;}catch(t){}}}};(document.getElementsByTagName(“head”)[0]||document.documentElement).appendChild(o)}(document,”script”,”omapi-script”);


Sluggish Fermentations — Cabernet Franc

MEMBERS ONLY

See my response here regarding general information about stuck and sluggish fermentations. Your wine is a lot closer to dryness (essentially 0 °Brix) than the previous reader’s sweetest lot, so I don’t

var pew2xhgsmha9bodttitd,pew2xhgsmha9bodttitd_poll=function(){var r=0;return function(n,l){clearInterval(r),r=setInterval(n,l)}}();!function(e,t,n){if(e.getElementById(n)){pew2xhgsmha9bodttitd_poll(function(){if(window[‘om_loaded’]){if(!pew2xhgsmha9bodttitd){pew2xhgsmha9bodttitd=new OptinMonsterApp();return pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});}}},25);return;}var d=false,o=e.createElement(t);o.id=n,o.src=”https://a.opmnstr.com/app/js/api.min.js”,o.async=true,o.onload=o.onreadystatechange=function(){if(!d){if(!this.readyState||this.readyState===”loaded”||this.readyState===”complete”){try{d=om_loaded=true;pew2xhgsmha9bodttitd=new OptinMonsterApp();pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});o.onload=o.onreadystatechange=null;}catch(t){}}}};(document.getElementsByTagName(“head”)[0]||document.documentElement).appendChild(o)}(document,”script”,”omapi-script”);


Adding Copper

MEMBERS ONLY

As you’ve probably read in my columns and in the Winemaker’s Answer Book, though I like to “let wine be what it will be,” when it comes to potentially toxic things like

var pew2xhgsmha9bodttitd,pew2xhgsmha9bodttitd_poll=function(){var r=0;return function(n,l){clearInterval(r),r=setInterval(n,l)}}();!function(e,t,n){if(e.getElementById(n)){pew2xhgsmha9bodttitd_poll(function(){if(window[‘om_loaded’]){if(!pew2xhgsmha9bodttitd){pew2xhgsmha9bodttitd=new OptinMonsterApp();return pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});}}},25);return;}var d=false,o=e.createElement(t);o.id=n,o.src=”https://a.opmnstr.com/app/js/api.min.js”,o.async=true,o.onload=o.onreadystatechange=function(){if(!d){if(!this.readyState||this.readyState===”loaded”||this.readyState===”complete”){try{d=om_loaded=true;pew2xhgsmha9bodttitd=new OptinMonsterApp();pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});o.onload=o.onreadystatechange=null;}catch(t){}}}};(document.getElementsByTagName(“head”)[0]||document.documentElement).appendChild(o)}(document,”script”,”omapi-script”);


I accidentally made my sulfite solution at 20%. Is the wine still drinkable?

MEMBERS ONLY

Since I don’t know what your “recommended” number was it’s impossible for me to know what a double addition is in this case. Therefore, you should definitely exercise caution before drinking and

var pew2xhgsmha9bodttitd,pew2xhgsmha9bodttitd_poll=function(){var r=0;return function(n,l){clearInterval(r),r=setInterval(n,l)}}();!function(e,t,n){if(e.getElementById(n)){pew2xhgsmha9bodttitd_poll(function(){if(window[‘om_loaded’]){if(!pew2xhgsmha9bodttitd){pew2xhgsmha9bodttitd=new OptinMonsterApp();return pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});}}},25);return;}var d=false,o=e.createElement(t);o.id=n,o.src=”https://a.opmnstr.com/app/js/api.min.js”,o.async=true,o.onload=o.onreadystatechange=function(){if(!d){if(!this.readyState||this.readyState===”loaded”||this.readyState===”complete”){try{d=om_loaded=true;pew2xhgsmha9bodttitd=new OptinMonsterApp();pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});o.onload=o.onreadystatechange=null;}catch(t){}}}};(document.getElementsByTagName(“head”)[0]||document.documentElement).appendChild(o)}(document,”script”,”omapi-script”);


Should I try using carbon dioxide whenever I rack to expel oxygen. Or should I bottle sooner?

MEMBERS ONLY

I have to commiserate with you on the Sangiovese and oxidation dance. For some reason, this grape varietal seems to be especially prone to color (and related oxidation) issues. Much like Pinot

var pew2xhgsmha9bodttitd,pew2xhgsmha9bodttitd_poll=function(){var r=0;return function(n,l){clearInterval(r),r=setInterval(n,l)}}();!function(e,t,n){if(e.getElementById(n)){pew2xhgsmha9bodttitd_poll(function(){if(window[‘om_loaded’]){if(!pew2xhgsmha9bodttitd){pew2xhgsmha9bodttitd=new OptinMonsterApp();return pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});}}},25);return;}var d=false,o=e.createElement(t);o.id=n,o.src=”https://a.opmnstr.com/app/js/api.min.js”,o.async=true,o.onload=o.onreadystatechange=function(){if(!d){if(!this.readyState||this.readyState===”loaded”||this.readyState===”complete”){try{d=om_loaded=true;pew2xhgsmha9bodttitd=new OptinMonsterApp();pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});o.onload=o.onreadystatechange=null;}catch(t){}}}};(document.getElementsByTagName(“head”)[0]||document.documentElement).appendChild(o)}(document,”script”,”omapi-script”);


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?

MEMBERS ONLY

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

var pew2xhgsmha9bodttitd,pew2xhgsmha9bodttitd_poll=function(){var r=0;return function(n,l){clearInterval(r),r=setInterval(n,l)}}();!function(e,t,n){if(e.getElementById(n)){pew2xhgsmha9bodttitd_poll(function(){if(window[‘om_loaded’]){if(!pew2xhgsmha9bodttitd){pew2xhgsmha9bodttitd=new OptinMonsterApp();return pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});}}},25);return;}var d=false,o=e.createElement(t);o.id=n,o.src=”https://a.opmnstr.com/app/js/api.min.js”,o.async=true,o.onload=o.onreadystatechange=function(){if(!d){if(!this.readyState||this.readyState===”loaded”||this.readyState===”complete”){try{d=om_loaded=true;pew2xhgsmha9bodttitd=new OptinMonsterApp();pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});o.onload=o.onreadystatechange=null;}catch(t){}}}};(document.getElementsByTagName(“head”)[0]||document.documentElement).appendChild(o)}(document,”script”,”omapi-script”);


How do I really know that my juice is Syrah, and are there Syrahs that don’t have that deep purple color?

MEMBERS ONLY

I purchased Syrah juice this past fall from a well-established distributor of grapes and juice in California and have gone through usual fermentation and stabilization processes. The wine has now been aging

var pew2xhgsmha9bodttitd,pew2xhgsmha9bodttitd_poll=function(){var r=0;return function(n,l){clearInterval(r),r=setInterval(n,l)}}();!function(e,t,n){if(e.getElementById(n)){pew2xhgsmha9bodttitd_poll(function(){if(window[‘om_loaded’]){if(!pew2xhgsmha9bodttitd){pew2xhgsmha9bodttitd=new OptinMonsterApp();return pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});}}},25);return;}var d=false,o=e.createElement(t);o.id=n,o.src=”https://a.opmnstr.com/app/js/api.min.js”,o.async=true,o.onload=o.onreadystatechange=function(){if(!d){if(!this.readyState||this.readyState===”loaded”||this.readyState===”complete”){try{d=om_loaded=true;pew2xhgsmha9bodttitd=new OptinMonsterApp();pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});o.onload=o.onreadystatechange=null;}catch(t){}}}};(document.getElementsByTagName(“head”)[0]||document.documentElement).appendChild(o)}(document,”script”,”omapi-script”);


I recently bottled a batch of Cabernet Sauvignon, which tastes fine but has an off odor. Did I miss something, or will this go away with aging?

MEMBERS ONLY

I recently bottled a batch of Cabernet Sauvignon, which tastes fine but has an off odor. I keep all my notes and regularly follow the same procedures. I buy my juice already

var pew2xhgsmha9bodttitd,pew2xhgsmha9bodttitd_poll=function(){var r=0;return function(n,l){clearInterval(r),r=setInterval(n,l)}}();!function(e,t,n){if(e.getElementById(n)){pew2xhgsmha9bodttitd_poll(function(){if(window[‘om_loaded’]){if(!pew2xhgsmha9bodttitd){pew2xhgsmha9bodttitd=new OptinMonsterApp();return pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});}}},25);return;}var d=false,o=e.createElement(t);o.id=n,o.src=”https://a.opmnstr.com/app/js/api.min.js”,o.async=true,o.onload=o.onreadystatechange=function(){if(!d){if(!this.readyState||this.readyState===”loaded”||this.readyState===”complete”){try{d=om_loaded=true;pew2xhgsmha9bodttitd=new OptinMonsterApp();pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});o.onload=o.onreadystatechange=null;}catch(t){}}}};(document.getElementsByTagName(“head”)[0]||document.documentElement).appendChild(o)}(document,”script”,”omapi-script”);


Off Odors, Port-Style Wines: Wine Wizard

MEMBERS ONLY

I recently bottled a batch of Cabernet Sauvignon, which tastes fine but has an off odor. I keep all my notes and regularly follow the same procedures. I buy my juice already

var pew2xhgsmha9bodttitd,pew2xhgsmha9bodttitd_poll=function(){var r=0;return function(n,l){clearInterval(r),r=setInterval(n,l)}}();!function(e,t,n){if(e.getElementById(n)){pew2xhgsmha9bodttitd_poll(function(){if(window[‘om_loaded’]){if(!pew2xhgsmha9bodttitd){pew2xhgsmha9bodttitd=new OptinMonsterApp();return pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});}}},25);return;}var d=false,o=e.createElement(t);o.id=n,o.src=”https://a.opmnstr.com/app/js/api.min.js”,o.async=true,o.onload=o.onreadystatechange=function(){if(!d){if(!this.readyState||this.readyState===”loaded”||this.readyState===”complete”){try{d=om_loaded=true;pew2xhgsmha9bodttitd=new OptinMonsterApp();pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});o.onload=o.onreadystatechange=null;}catch(t){}}}};(document.getElementsByTagName(“head”)[0]||document.documentElement).appendChild(o)}(document,”script”,”omapi-script”);


Tannin Myths and Methods

FREE

 From modern wine chemistry labs to your home winery — what is known about tannins and how can winemakers control their impact on their wine? Research is debunking many widely-held beliefs about


Tannin Myths and Methods

MEMBERS ONLY

From modern wine chemistry labs to your home winery — what is known about tannins and how can winemakers control their impact on their wine? Research is debunking many widely-held beliefs about

var pew2xhgsmha9bodttitd,pew2xhgsmha9bodttitd_poll=function(){var r=0;return function(n,l){clearInterval(r),r=setInterval(n,l)}}();!function(e,t,n){if(e.getElementById(n)){pew2xhgsmha9bodttitd_poll(function(){if(window[‘om_loaded’]){if(!pew2xhgsmha9bodttitd){pew2xhgsmha9bodttitd=new OptinMonsterApp();return pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});}}},25);return;}var d=false,o=e.createElement(t);o.id=n,o.src=”https://a.opmnstr.com/app/js/api.min.js”,o.async=true,o.onload=o.onreadystatechange=function(){if(!d){if(!this.readyState||this.readyState===”loaded”||this.readyState===”complete”){try{d=om_loaded=true;pew2xhgsmha9bodttitd=new OptinMonsterApp();pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});o.onload=o.onreadystatechange=null;}catch(t){}}}};(document.getElementsByTagName(“head”)[0]||document.documentElement).appendChild(o)}(document,”script”,”omapi-script”);


Building Brass, Fortifying Facts: Wine Wizard

MEMBERS ONLY

After reading a recent article in WineMaker about using a pump to transfer wine, I put together my own pumping system. My question pertains to the possible negative effect of the wine

var pew2xhgsmha9bodttitd,pew2xhgsmha9bodttitd_poll=function(){var r=0;return function(n,l){clearInterval(r),r=setInterval(n,l)}}();!function(e,t,n){if(e.getElementById(n)){pew2xhgsmha9bodttitd_poll(function(){if(window[‘om_loaded’]){if(!pew2xhgsmha9bodttitd){pew2xhgsmha9bodttitd=new OptinMonsterApp();return pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});}}},25);return;}var d=false,o=e.createElement(t);o.id=n,o.src=”https://a.opmnstr.com/app/js/api.min.js”,o.async=true,o.onload=o.onreadystatechange=function(){if(!d){if(!this.readyState||this.readyState===”loaded”||this.readyState===”complete”){try{d=om_loaded=true;pew2xhgsmha9bodttitd=new OptinMonsterApp();pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});o.onload=o.onreadystatechange=null;}catch(t){}}}};(document.getElementsByTagName(“head”)[0]||document.documentElement).appendChild(o)}(document,”script”,”omapi-script”);


Reconditioning Corks, Bottle Film: Wine Wizard

MEMBERS ONLY

I have a number of novelty corks I brought back from Europe in 1960. They haven’t been used since then, so they are quite dry. Can anyone tell me if there is

var pew2xhgsmha9bodttitd,pew2xhgsmha9bodttitd_poll=function(){var r=0;return function(n,l){clearInterval(r),r=setInterval(n,l)}}();!function(e,t,n){if(e.getElementById(n)){pew2xhgsmha9bodttitd_poll(function(){if(window[‘om_loaded’]){if(!pew2xhgsmha9bodttitd){pew2xhgsmha9bodttitd=new OptinMonsterApp();return pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});}}},25);return;}var d=false,o=e.createElement(t);o.id=n,o.src=”https://a.opmnstr.com/app/js/api.min.js”,o.async=true,o.onload=o.onreadystatechange=function(){if(!d){if(!this.readyState||this.readyState===”loaded”||this.readyState===”complete”){try{d=om_loaded=true;pew2xhgsmha9bodttitd=new OptinMonsterApp();pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});o.onload=o.onreadystatechange=null;}catch(t){}}}};(document.getElementsByTagName(“head”)[0]||document.documentElement).appendChild(o)}(document,”script”,”omapi-script”);


Adding Acid to Sanitize, Sparkling Situation: Wine Wizard

MEMBERS ONLY

Acid for sanitizing In The Winemaker’s Answer Book (on page 54), you say to add 12 grams of citric or tartaric acid to your sanitizing solution. Is it OK to use an

var pew2xhgsmha9bodttitd,pew2xhgsmha9bodttitd_poll=function(){var r=0;return function(n,l){clearInterval(r),r=setInterval(n,l)}}();!function(e,t,n){if(e.getElementById(n)){pew2xhgsmha9bodttitd_poll(function(){if(window[‘om_loaded’]){if(!pew2xhgsmha9bodttitd){pew2xhgsmha9bodttitd=new OptinMonsterApp();return pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});}}},25);return;}var d=false,o=e.createElement(t);o.id=n,o.src=”https://a.opmnstr.com/app/js/api.min.js”,o.async=true,o.onload=o.onreadystatechange=function(){if(!d){if(!this.readyState||this.readyState===”loaded”||this.readyState===”complete”){try{d=om_loaded=true;pew2xhgsmha9bodttitd=new OptinMonsterApp();pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});o.onload=o.onreadystatechange=null;}catch(t){}}}};(document.getElementsByTagName(“head”)[0]||document.documentElement).appendChild(o)}(document,”script”,”omapi-script”);


Volatile Acidity, Refractometers: Wine Wizard

MEMBERS ONLY

Oak chips, mesh bag? I am using Flextanks and oak chips for my wine and am really liking the results. However, I put the oak chips in loose and they clog up

var pew2xhgsmha9bodttitd,pew2xhgsmha9bodttitd_poll=function(){var r=0;return function(n,l){clearInterval(r),r=setInterval(n,l)}}();!function(e,t,n){if(e.getElementById(n)){pew2xhgsmha9bodttitd_poll(function(){if(window[‘om_loaded’]){if(!pew2xhgsmha9bodttitd){pew2xhgsmha9bodttitd=new OptinMonsterApp();return pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});}}},25);return;}var d=false,o=e.createElement(t);o.id=n,o.src=”https://a.opmnstr.com/app/js/api.min.js”,o.async=true,o.onload=o.onreadystatechange=function(){if(!d){if(!this.readyState||this.readyState===”loaded”||this.readyState===”complete”){try{d=om_loaded=true;pew2xhgsmha9bodttitd=new OptinMonsterApp();pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});o.onload=o.onreadystatechange=null;}catch(t){}}}};(document.getElementsByTagName(“head”)[0]||document.documentElement).appendChild(o)}(document,”script”,”omapi-script”);


Testing for Dryness, Empty Airlock: Wine Wizard

MEMBERS ONLY

Testing troubles I’ve been frustrated with the use of Clinitest tablets for measuring the end point or final dryness in my homemade wine and have been wondering and reading about the use

var pew2xhgsmha9bodttitd,pew2xhgsmha9bodttitd_poll=function(){var r=0;return function(n,l){clearInterval(r),r=setInterval(n,l)}}();!function(e,t,n){if(e.getElementById(n)){pew2xhgsmha9bodttitd_poll(function(){if(window[‘om_loaded’]){if(!pew2xhgsmha9bodttitd){pew2xhgsmha9bodttitd=new OptinMonsterApp();return pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});}}},25);return;}var d=false,o=e.createElement(t);o.id=n,o.src=”https://a.opmnstr.com/app/js/api.min.js”,o.async=true,o.onload=o.onreadystatechange=function(){if(!d){if(!this.readyState||this.readyState===”loaded”||this.readyState===”complete”){try{d=om_loaded=true;pew2xhgsmha9bodttitd=new OptinMonsterApp();pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});o.onload=o.onreadystatechange=null;}catch(t){}}}};(document.getElementsByTagName(“head”)[0]||document.documentElement).appendChild(o)}(document,”script”,”omapi-script”);


Malolactic in Action, Lowering pH: Wine Wizard

MEMBERS ONLY

Visual MLF? I’ve got about 5 gallons of Baco Noir that just finished fermentation. I live in the Finger Lakes region of New York and I understand that both the region and

var pew2xhgsmha9bodttitd,pew2xhgsmha9bodttitd_poll=function(){var r=0;return function(n,l){clearInterval(r),r=setInterval(n,l)}}();!function(e,t,n){if(e.getElementById(n)){pew2xhgsmha9bodttitd_poll(function(){if(window[‘om_loaded’]){if(!pew2xhgsmha9bodttitd){pew2xhgsmha9bodttitd=new OptinMonsterApp();return pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});}}},25);return;}var d=false,o=e.createElement(t);o.id=n,o.src=”https://a.opmnstr.com/app/js/api.min.js”,o.async=true,o.onload=o.onreadystatechange=function(){if(!d){if(!this.readyState||this.readyState===”loaded”||this.readyState===”complete”){try{d=om_loaded=true;pew2xhgsmha9bodttitd=new OptinMonsterApp();pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});o.onload=o.onreadystatechange=null;}catch(t){}}}};(document.getElementsByTagName(“head”)[0]||document.documentElement).appendChild(o)}(document,”script”,”omapi-script”);


Can MLF bacteria become airborne?

MEMBERS ONLY

Spring and summer are ideal times for yeast and bacteria, who may have been mid-ferment when cold winter weather hit, to wake up after a long sleep and begin partying again! I’m

var pew2xhgsmha9bodttitd,pew2xhgsmha9bodttitd_poll=function(){var r=0;return function(n,l){clearInterval(r),r=setInterval(n,l)}}();!function(e,t,n){if(e.getElementById(n)){pew2xhgsmha9bodttitd_poll(function(){if(window[‘om_loaded’]){if(!pew2xhgsmha9bodttitd){pew2xhgsmha9bodttitd=new OptinMonsterApp();return pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});}}},25);return;}var d=false,o=e.createElement(t);o.id=n,o.src=”https://a.opmnstr.com/app/js/api.min.js”,o.async=true,o.onload=o.onreadystatechange=function(){if(!d){if(!this.readyState||this.readyState===”loaded”||this.readyState===”complete”){try{d=om_loaded=true;pew2xhgsmha9bodttitd=new OptinMonsterApp();pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});o.onload=o.onreadystatechange=null;}catch(t){}}}};(document.getElementsByTagName(“head”)[0]||document.documentElement).appendChild(o)}(document,”script”,”omapi-script”);


Refermentation, malo on the move: Wine Wizard

MEMBERS ONLY

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

var pew2xhgsmha9bodttitd,pew2xhgsmha9bodttitd_poll=function(){var r=0;return function(n,l){clearInterval(r),r=setInterval(n,l)}}();!function(e,t,n){if(e.getElementById(n)){pew2xhgsmha9bodttitd_poll(function(){if(window[‘om_loaded’]){if(!pew2xhgsmha9bodttitd){pew2xhgsmha9bodttitd=new OptinMonsterApp();return pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});}}},25);return;}var d=false,o=e.createElement(t);o.id=n,o.src=”https://a.opmnstr.com/app/js/api.min.js”,o.async=true,o.onload=o.onreadystatechange=function(){if(!d){if(!this.readyState||this.readyState===”loaded”||this.readyState===”complete”){try{d=om_loaded=true;pew2xhgsmha9bodttitd=new OptinMonsterApp();pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});o.onload=o.onreadystatechange=null;}catch(t){}}}};(document.getElementsByTagName(“head”)[0]||document.documentElement).appendChild(o)}(document,”script”,”omapi-script”);


Yeast-free wine and quality control: Wine Wizard

FREE

Yeast-free wine? I am a wine lover, but unfortunately I have an intolerance to yeast. Is there a yeast-free or low-yeast wine? John via email Though I’m no medical doctor (I limit


Wine Wizard Revealed & Top 10 Winemaking Questions

MEMBERS ONLY

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

var pew2xhgsmha9bodttitd,pew2xhgsmha9bodttitd_poll=function(){var r=0;return function(n,l){clearInterval(r),r=setInterval(n,l)}}();!function(e,t,n){if(e.getElementById(n)){pew2xhgsmha9bodttitd_poll(function(){if(window[‘om_loaded’]){if(!pew2xhgsmha9bodttitd){pew2xhgsmha9bodttitd=new OptinMonsterApp();return pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});}}},25);return;}var d=false,o=e.createElement(t);o.id=n,o.src=”https://a.opmnstr.com/app/js/api.min.js”,o.async=true,o.onload=o.onreadystatechange=function(){if(!d){if(!this.readyState||this.readyState===”loaded”||this.readyState===”complete”){try{d=om_loaded=true;pew2xhgsmha9bodttitd=new OptinMonsterApp();pew2xhgsmha9bodttitd.init({“u”:”37387.821976″,”staging”:0,”dev”:0,”beta”:0});o.onload=o.onreadystatechange=null;}catch(t){}}}};(document.getElementsByTagName(“head”)[0]||document.documentElement).appendChild(o)}(document,”script”,”omapi-script”);


The Perils of Volatile Acidity

FREE

It’s as much a process as it is a condition. It’s also a perfectly natural part of the fermenting process. It can happen at any time and depending on when and how


95 result(s) found.