One of the most important conditions for your yeast to thrive is an abundance of nutrients. If the must doesn’t provide enough naturally, it’s time to add yeast nutrients. Use these tips to know when it’s time to add nutrients, and what types your yeast need to complete a successful fermentation.
Well, I would’ve inoculated right off the bat if I didn’t see anything happening within 24 to 48 hours. Contrary to popular belief, yeast cells that can carry out a complete alcoholic fermentation rarely come in on the fruit from the vineyard. The species that do are typically those kinds that can only ferment to
As illustrated in the WineMaker Yeast Chart, there are many commercial yeast strains available for home winemakers to choose from. And that list doesn’t even count the numerous other strains marketed and packaged
Just because your wine kit comes with a certain yeast, that doesn’t mean you can’t experiment with other options.
Without yeast, there can be no wine. But the role of wine yeast goes well beyond alcoholic fermentation — the biochemical process of converting sugar into ethyl alcohol and carbon dioxide. Yeast
Yeast selection is one of the most important winemaking decisions as the chosen yeast strain is, to a large extent, what shapes the wine, influences organoleptic (sensory) qualities, and reduces the risk
I’m glad you wrote in this question. It points to the importance of thinking about our wines in the big picture sense. Decisions we make in the beginning can affect what decisions
When most people think of a great wine and what sets it apart from other wines, they typically look to the usual suspects: grape variety and quality, composition of the grape must, viticulture (soil, water management, vine canopy, ripeness), and vinification (grape crushing, must treatment, skin contact). Very few would even consider the art of
Dominic Rivard is a consultant fruit winemaker producing commercial wines in Asia, North America and Europe and author of “The Ultimate Fruit Winemaker’s Guide” at www.fruitwineguide.com. A qualified sommelier, Dominic studied winemaking
A Word From the Publisher And the Wine Wizard is……. “When will my fermentation stop?” “Why did my fermentation stop?” One thing I can count on as publisher of WineMaker magazine is that each day winemakers will email us asking for help and looking for answers. When WineMaker launched in 1998, we realized the importance
Home winemaking continues to gain in popularity. The quality of wines kits has greatly improved over the past several years and, as a consequence, the first experience of many folks curious about
According to academics and professionals, if you want to pick the right yeast for your grape juice, knowing what questions to ask is essential. “I view it more as not who do I rule in, but more who do I rule out?” said Dr. Linda Bisson, professor of enology at University of California, Davis, whose
Wine yeast — or Saccharomyces, which is Latin for ‘sugar-fungus’ — converts sugar into alcohol. While alcoholic fermentation is the most important aspect of winemaking, yeast does more than just bubble out happy-juice. It also produces compounds that influence flavor, aroma, body, structure and the finish of wine. Wine kit manufacturers are among the heaviest
Whether you are a first time winemaker or an old hand, one thing will never change — you need yeast to make wine. Simply put, all wine is the by-product of fermentation.
The sensory profile of a wine is its calling card, its résumé and its history. The quality of a wine, and its ability to leave a lasting imprint in our memory, is the task of every winemaker and the joy of every wine drinker. With their personal experience and knowledge, winemakers will work with this
If you use a 1-5 gallon (3.8–19 L) yeast packet for 1 gallon as opposed to 5 gallons, it is likely that your fermentation will proceed faster, have a more yeasty aroma
Stephen Smith attended wine appreciation classes at Denver University in 1982–84, winemaking seminars at the New Mexico Wine and Vine Society in Albuquerque from 1984 to the present, and extension courses at U.C. Davis (including Table Wine Production, White Wine Production, Wine Filtration and Wine Lab Procedures). He is the owner of Grande River Vineyards
Wine is made in the vineyard. “It’s the terroir,” the French will say. Or is it the winemaker’s craftsmanship that makes the wine? What gives wine its bouquet, aroma, structure and balance? That’s a much-debated topic in winemaking circles. In spite of the many opinions, no one can dispute this fact: You need to select
Dear Wine Wizard, I did not rehydrate my yeast before I pitched it. How do I do this and what happens if I don’t? John Eastwood Cleveland Wine Wizard replies: Rehydrating yeast before adding (pitching) it to juice or must is an important step in assuring a healthy fermentation. Adding dry yeast to a high-sugar
Your yeast packet is almost guaranteed to be past its prime. Yeast cells, even those that have been freeze-dried, certainly do have an expiration date. Using yeast that is more than six to eight months old greatly enhances your chances for encountering such problems as stuck fermentations and off-odors down the road. So it’s recommended