Writer: Alison Crowe

Cooking With Wine

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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

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Using Tartaric Acid

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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;

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Stuck Fermentations, Using Tartaric Acid, and Cooking With Wine

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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).

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Hybrid Grapes Winemaking

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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

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Over-Sulfited Wine

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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

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Free SO2 Levels

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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

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“Fruit Floaties”, Sweetening Wine, Free SO2 levels

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Because sulfur dioxide is so easily-oxidizable, hydrogen peroxide naturally ‘finds’ the easily-oxidized SO2 and the two hopefully cancel each other out.

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Stuck Fermentations

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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

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Pomace Compost

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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

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Alternative Sweeteners, Pomace Compost, and Stuck Fermentations

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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.

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Ring Around The Carboy

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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

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Empty Airlocks, Calculating ABV, and Transplanting Vines

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Most top-scoring red wines made in the U.S. are bottled after 18–24 months in barrel.

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Transplanting Vines

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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

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Calculating ABV

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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

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Why The Tiny Bubbles?

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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

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Softened Water, High Alcohol Wine, and Tiny Bubbles

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Water softeners add another wrinkle, namely because they tend to add a lot of sodium.

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Adjusting Aged Wine

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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

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Freezing Grape Must

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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)

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Over-Sulfited My Wine

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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%

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Sulfite Question When Blending Wine

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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

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Japanese Beetles, Freezing Grapes, and Adjusting Aged Wine

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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.

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Get Your Swirl On

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I say Toe-may-toe, you say toe-mah-toe . . . this sounds like a bizarre wine myth in the making that we should just quash right here. Though undoubtedly, swirling your wine glass

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Natural Fining For White and Rosé Wines

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Well, an old-timer winemaker I used to work with would say, “The most natural fining agent for any wine is time.” What he meant was that with time, solids fall out, proteins

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Glass vs. Wood

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Home winemakers tend to ferment in glass carboys (big 5-gallon/19-L jars, essentially) because they are usually better-sized and more convenient to a home hobbyist than larger vessels like a 59-gallon (223-L) barrel.

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Refermentation Questions

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It’s hard to tell exactly what may be the issue because wines that just finish fermenting and are so young often have “funny” smells and do indeed not smell like the finished

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246 result(s) found.