Hmmm, it sounds like you’ve got a little bit of sugar left there. I would start, however, with a quick check of your numbers to be sure. A °Brix of -1.0 (0.995
I just read the article you refer to, which seems to claim that “natural wine” (an ill-defined term, which in the article seems to mean “minimal sulfites added except at bottling” or
Brettanomyces is often an ambient microbe in the air we breathe, but that’s no reason to go inviting concentrated and healthy stocks of it into your cellar.
Making a red wine reduction is a great way to create a concentrated, flavorful sauce! I do it frequently myself when I’m cooking and it works great with red, white or sweet
I absolutely recommend that you bring your TA up and your pH down after MLF is complete. This is best accomplished by tartaric acid, because wine bacteria will not consume tartaric acid;
I find that when sugar is that low, the process of re-starting actually lowers the overall quality and you’re better off bottling slightly sweet (sterile filtered).
Good for you for planting a nice selection of grapes! You’re absolutely right, that with Utah’s higher latitude, often-high altitude, and warmer summers, you get a bit more extreme growing season than
Oh boy, oh boy, oh boy. Sounds like you have a lot of sulfur dioxide in that wine! Assuming standard FSO2 for bottled wine being around 25 ppm, am I correct in
It seems that you and Craig are going through many of the same issues (see this question and answer). Like I mentioned to Craig, it’s really impossible to add enough sulfur dioxide
Because sulfur dioxide is so easily-oxidizable, hydrogen peroxide naturally ‘finds’ the easily-oxidized SO2 and the two hopefully cancel each other out.
Before you start going crazy with a fermentation restart protocol, are you sure that it is really stuck? The first thing that I would advise you to do is to taste and
Pomace, which is the skins, seeds and stems leftover from wine processing and pressing, can indeed be returned to the field as a soil amendment. You deposit it in a thin layer
If you add some kind of sweetener that is fermentable (table sugar, grape concentrate, maple syrup, honey, etc.) you risk an uncontrolled re-fermentation in the bottle, which is never fun.
The short story — and the good news — is that no one will get sick from this batch because no human pathogen can survive in wine. Alcohol and acidity will kill
Depending on the age of the grapevine, and it sounds like it could still be young since you say it’s “small,” it is indeed possible to transplant grapevines. It takes a lot
This is a great question. Luckily the answer is simple. You still only calculate potential alcohol based on the original Brix reading. “Negative Brixes,” or when the density of your fermented solution
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
You can absolutely adjust acidity in a wine when it is one year old. Though I often say that it’s best to do major adjustments early on in a wine’s life (since
If you have the freezer space I say freeze, freeze away! It’s actually somewhat common (for those grape producers who specialize in it like Brehm Vineyards, Vino Superiore, or Wine Grapes Direct)
I’m not sure if in the above question you are referring to having over-added to grape juice or to finished wine. Regardless, adding 45 grams of potassium metabisulfite, which is about 58%
You bring up a very good question. For the compound you’re talking about, sulfur dioxide, you’ll probably come pretty close to what you would predict based on knowing the volume and the
A really innovative and completely natural way to control Japanese beetles is to implement a longer-term biological control program utilizing one of the insect’s natural enemies, the ‘milky spore’ bacteria.