Most closures are packaged pre-sanitized, usually with sulfur dioxide in the sealed bags that come from the manufacturer.
It can be wrenching for a winemaker to look at his or her bottles developing a sediment over time. Many fruits, especially those high in pectin, proteins, or phenols are especially prone
To maximize your chances of a successful in-the-bottle fermentation you need to prepare a starter culture.
I would argue that the rapidity with which the sugar is consumed (and the density is lowered) is almost as important as the level of sugar itself . . .
Good for you for thinking “outside the box” and going with a different yeast choice. I love both D80 and D254 for Syrah. D80 was isolated by the ICV in 1992 from
What you’re experiencing is the precipitation over time of all sorts of complex tannins and colored compounds.
I’ve had a similar experience — both with having to pick gapes at sub-optimal times (curse you, weather!) as well as having that rough white residue on my crush equipment. The residue,
I’m a little old school when it comes to malolactic fermentation, but it’s always served me well. There are some winemakers who try to get a jump on malolactic (ML) completion and
In my experience, doing a traditional cold stability where you chill the wine down and then filter off any precipitation won’t shift the acidity enough to notice it in the taste.
Even my “purist” winemaking friends usually aren’t opposed to doing a little egg white fining when it comes to smoothing out the rough edges on their big reds. It’s an ancient and
Most folks I talk to say that sodium bentonite and calcium bentonite are interchangeable in winemaking.
Oh dear. I fear that your wine has been contaminated not just with chlorine, but with the dreaded TCA, or tri-chloroanisole aroma defect. Also known as the “corked” aroma, TCA is the
Some of the SO2 gas created by the sulfur wick certainly will transfer into the wine as sulfur dioxide.
It’s very possible this mold bloom was caused by a change in the weather or a change in your cellar environment.
You definitely want to water down that high-sugar juice before you pitch your yeast. High Brixes lead to high alcohols, which lead to yeast that just can’t complete a fermentation. Stuck fermentations
I’m with you. If I was making a Port-style wine and it was 20% alcohol and 100–150 g/L residual sugar (10–15%) I would forgo the potassium sorbate altogether. I am not a
Interestingly, a cork may smell “tainted” and the wine below it might be just fine, or, better said the wine in the bottle may be below your TCA threshold.
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,
Those are all great questions, let me see which order I’ll tackle them in. Firstly, we discuss corks for the most part on the pages of WineMaker Magazine not because they’re the
You are more in the right here than your brother; when buying wine at a restaurant you really just smell and taste the wine. If the wine smells and tastes fine to
To quote one of my favorite UC-Davis professors, the newly-retired Dr. Linda Bisson, “No human pathogen can survive in wine.”
Good for you for branching out. Apple cider has astronomically increased in popularity in the United States in the past few years and I see an increasing number of wineries trying their
I actually prefer using a sock or some kind of bag rather than just having chips float loose on the surface.
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