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,
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
Mineral deficiencies or excesses can become sources of frustration for amateur winemakers because minerals, metals and other ionic substances cannot be easily measured and their role in biochemical and chemical reactions can
If you are of the opinion that yeast selection does not matter and that the only role of yeast is to convert sugar into ethyl alcohol (ethanol), you may have been missing
As in many fields — health promoting and weight-loss diets come to mind — that have grown from unfounded beliefs and around traditions, with newfound scientific knowledge proving or disproving long-held theories,
Oak barrels have long been used primarily for aging red wines but also to shape the style of certain white varietals, such as Chardonnay, into fuller-bodied wines. Oak wood imparts what is
Gum arabic can do so many great things for your wines, from improving mouthfeel, making a thin wine taste fuller bodied, rounding out rough edges of grape tannins, increasing persistence of bubbles
Home winemakers know pH and acid are related when they make wine. Beyond that, the details sometimes get a little fuzzy. Shedding some light on how these important parameters are — and
There is lots of information out there about how to run various juice and wine analytical procedures at home if you want to do that. If you do not want to run
Ask 5 winemakers and you may get 6 opinions about co-inocculation. But what does the science say?
Oxidation gets a lot of attention in winemaking — and it should! WineMaker magazine has covered oxidation issues from several different angles over the past few years. While some presence of oxygen
In the third installment of our year-long series about how homemade wine is made using home-grown grapes in Upstate New York, we check in on batches of red, white, and rosé wines happily fermenting away.