Yeast & Fermentation

Technique

Managing Acidity Through MLF

Professional winemaker Chik Brenneman shares how malolactic fermentation (MLF) impacts wines, when it may be necessary, and why winemakers s

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Unwanted secondary fermentation

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“Natural” fermentations

Technique

MLF: Tips from the Pros

Two pro winemakers share their approach to conducting malolactic fermentation — one prefers to begin it a couple days after primary fermen

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Choosing Yeasts

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Dealing With Hard Water

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Stuck Syrah Fermentation

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Determining when wine is “dry”

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Yeast Impact on MLF

Article

Dubunking Consumer Myths, Yeast Impact on MLF & pH Adjustments

If you sometimes prefer your red wines served a little on the cool side or are not afraid of buying high-end wines with screw cap closures,

Technique

Fermentation on the Mind

While the yeast technically does all the work, a winemaker has a lot of influence in the success of their fermentations. Understanding best

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MLF Test Strips

Technique

Special Purpose Wine Yeasts

Sometimes we want a wine yeast that will strictly ferment a wine dry in the conditions available to it, but other instances require special

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When to Add an Airlock

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Monitoring Malolactic

Technique

Whole Cluster Fermentation

Whole cluster fermentation — fermenting grapes without crushing and destemming them first — is a technique that has been around for ages

Technique

Barrel Fermentations

Barrel aging typically begins after alcoholic fermentation is complete, however, you don’t have to wait until your wine is dry to start ge

Technique

Whole Cluster Fermentation Tips

Two pros share why they prefer whole cluster fermentations for certain varieties, the impact it has, and considerations home winemakers shou

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Tips For a Successful Malolactic Fermentation

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Tips For a Complete Fermentation

Technique

Handling Stuck Fermentations

While a stalled out fermentation can be a hassle, there are plenty of preventative measures we can take to preclude it from happening. Also,

Article

Finishing Wines With a Secondary Fermentation

Most red and some white wines are put through a secondary malolactic fermentation (MLF). The process converts malic acid to lactic acid, whi

Article

Call of the Wild

Wild fermentations can often bring a level of complexity to a wine not always found using commercial Saccharomyces strains. But the tradeoff

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Tips For Rehydrating Dry Yeast

Technique

Co-Fermentation: Tips From the Pros

Wine blends are most often created after fermenting each variety separately. However, that isn’t the only way to do it. Some winemakers ch