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Natural Fining For White and Rosé Wines

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Glass vs. Wood

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Refermentation Questions

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White Film In My Wine Barrel

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Understanding “Degree Days”, White Film on Wine, and Glass vs. Wood

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Covert Winemaking

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Sediment In A Fruit Wine

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Importing Juice vs. Fresh Grapes, Wild Fermentations, Sediment In The Bottle

I prefer to have as much information as I can about where my raw material is coming from, and being able to handle the actual grapes is one

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Adding Campden Tablets to Wine

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Adding Sambuca to Wine

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Putting A Value On A Vineyard

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When Life Gives You Limes Make Wine, Re-Fermentation, and The Value Of A Vineyard

You could also try to take your lime wine and see what other kind of fun beverages you could make with it as a mixer . . .

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Making Maple Wine

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Color Loss in Candy Cane Wine, 23-year-old Concord, Deprived Vines, and Maple Wine

Because of their chemical composition under wine pH (acidity) and fermentation conditions it’s quite possible these color compounds won’

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Deprived Vines

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Moldy Odor In My Wines, Calculating Molecular SO₂, Brown (Red) Wine

TCA, or the “corked” off-aroma, is caused by ambient molds interacting with a chlorine molecule of some kind, usually from domestic wate

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Exploring The Corking Options and Making Acidity Adjustments

Most closures are packaged pre-sanitized, usually with sulfur dioxide in the sealed bags that come from the manufacturer.

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Bottle Sediments

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Adding Sparkle To Your Wines, Bottle Sediments, and Reducing Acidity

To maximize your chances of a successful in-the-bottle fermentation you need to prepare a starter culture.

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Measuring Brix in Fermentation, Drinking From Brass, and Yeast Options

I would argue that the rapidity with which the sugar is consumed (and the density is lowered) is almost as important as the level of sugar i

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Yeast Options

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Red Wine Sediment and What To Consider When Selecting A Yeast

What you’re experiencing is the precipitation over time of all sorts of complex tannins and colored compounds.

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White Crystals After Crushing

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Malolactic Fermentation Timing

When and to what container should I add the malolactic bacteria and nutrient?

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Tartrate Crystals, Blending Stuck Wine, Malolactic Timing

In my experience, doing a traditional cold stability where you chill the wine down and then filter off any precipitation won’t shift the a