Titratable acidity, or TA, is often viewed as a more advanced test, but it shouldn’t be. With a simple kit and a good pH meter, anyone can measure TA in any wine. Bob Peak has some straightforward advice for winemakers to help you bring balance to your wines through TA.
An understanding of what is happening in wine on a chemical basis can be very useful in influencing choices regarding processing options and timing of activities for different wine styles. While we
An understanding of what is happening in wine on a chemical basis can be very useful in influencing choices regarding processing options and timing of activities for different wine styles. Unfortunately winemaking
Not all wines should go through a secondary malolactic fermentation (MLF), but for all wines that do undergo this fermentation, testing should be performed since these secondary fermentations can get stuck. Learn some of the basics of performing your own MLF test with paper chromatography.
Oxidation is one of the most common faults among home (and pro) winemakers. Learn how to protect your wine against the detrimental effects of oxygen.
Oxidation and oxidatively-driven degradation have been a constant plague on winemakers since time immemorial. Even today, with advancements in science and production, it continues to haunt producers of all sizes and styles.
The warming climate and the rise of mean temperatures during the growth season of grapes, which has been evident in these two last decades, has caused the rise in sugar content and
Over the course of an individual’s early experiences as a home winemaker, one will have a few pitfalls and batches that may not be “quite right.” Wines may be perceived as out
The answer to your question depends on the size of your batch. The bigger your batch, especially if it’s must all mixed together with juice and skins, you need to mix quite
If you want to make good homemade wine, you should learn to manage your wines’ YAN — yeast assimilable nitrogen.
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
I’ve seen a few of these kinds of articles (ahem, I mean advertisements) floating around on the internet and it always results in an epic Wine Wizard “facepalm” upon reading. For starters,
That’s too bad that you added more copper sulfate than you intended to. Copper is an effective, legal, and ancient (the Romans knew about its curative powers in winemaking) tool for reducing
That’s certainly an interesting question and one for which the short answer is “no such equation exists.” The longer answer attempts to help explain why, even though you think you should have
A Brief Glossary of Some Key Terms Brix: A scale of measuring sugar concentration in grapes, juice, must and wine. Instruments such as refractometers and hydrometers are used to measure degrees Brix
You’ve worked long and hard to craft that awesome red wine but now, you go down to the cellar to taste a sample out of the carboy or oak barrel to see
Grape juice is a pretty tough environment if you’re a yeast cell. The pH is low, there’s high osmotic stress (stress from the environmental conditions being such that the flow of water
There is no denying: Sulfur dioxide (SO2) can be a source of headaches for winemakers — even without drinking any wine. Why does SO2 continue to be such a perplexing and confusing
In spite of their long history as wine preservatives dating to the days of the Romans, sulfites can receive a bad rap. Many suspect that sulfites cause headaches or believe that any
It all starts with phenol. The tannins in wine make up one of the subgroups in a larger chemical family known as polyphenols. Those, in turn, are made up of phenol-derived molecules
Many winemakers shun the use of additives, including enzymes, to respect the wine’s “naturalness.” But juice is laden with natural enzymes, and once inoculated with yeast, fermenting wine is under the control
As budding winemakers, one important principle we heed is protecting juice (must) and wine from oxygen’s baneful effects. But then we learn that yeast needs a “little” oxygen for a good fermentation,
“Carignane and goat cheese,” said Tony Ross, wine educator at Passalacqua Winery near Healdsburg, California. During a judging session for a local home wine competition, Tony and I were on the same
Did you ever create a wine that seemed more viscous than your typical wine, or which may have exhibited heavier fruity odors, or perhaps a solvent-like smell? The culprits may well be