Writer: Alison Crowe

Sediment In A Fruit Wine

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I definitely would re-think your pre-bottling aging and fining procedures. Many wines, especially those made with fruit other than grapes, are susceptible to flocculation (a fancy term for sediment) and visible fallout.

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Importing Juice vs. Fresh Grapes, Wild Fermentations, Sediment In The Bottle

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I prefer to have as much information as I can about where my raw material is coming from, and being able to handle the actual grapes is one way to help you get there.

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Adding Campden Tablets to Wine

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The great thing about Campden tablets (a convenient form of dosing in sulfur dioxide for home winemakers) is that they will inhibit the yeast and bacteria you do not want (which are

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Adding Sambuca to Wine

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Well I like your moxie. Sometimes it takes a little thinking outside the box to really make our beverages sing, and in your case (though it would be anathema to a commercial

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Putting A Value On A Vineyard

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I’m very sorry about your vine loss. I do agree with Dr. Lockwood that you will probably lose the vines that were knocked down. You might want to really work closely with

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When Life Gives You Limes Make Wine, Re-Fermentation, and The Value Of A Vineyard

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You could also try to take your lime wine and see what other kind of fun beverages you could make with it as a mixer . . .

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Making Maple Wine

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Maple sap is a great source of natural sugar and certainly qualifies as home winemaking material. What is less certain, as you have found out, is how much of those subtle maple

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Color Loss in Candy Cane Wine, 23-year-old Concord, Deprived Vines, and Maple Wine

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Because of their chemical composition under wine pH (acidity) and fermentation conditions it’s quite possible these color compounds won’t stay red, or in solution, very long.

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Deprived Vines

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It sounds to me like you possibly have a heat and/or overexposure problem there with your vines. I’ll share a little personal anecdote with you about a similar situation that I have

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Moldy Odor In My Wines, Calculating Molecular SO2, Brown (Red) Wine

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TCA, or the “corked” off-aroma, is caused by ambient molds interacting with a chlorine molecule of some kind, usually from domestic water supply.

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Exploring The Corking Options and Making Acidity Adjustments

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Most closures are packaged pre-sanitized, usually with sulfur dioxide in the sealed bags that come from the manufacturer.

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Bottle Sediments

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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

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Adding Sparkle To Your Wines, Bottle Sediments, and Reducing Acidity

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To maximize your chances of a successful in-the-bottle fermentation you need to prepare a starter culture.

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Measuring Brix in Fermentation, Drinking From Brass, and Yeast Options

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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 . . .

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Yeast Options

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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

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Red Wine Sediment and What To Consider When Selecting A Yeast

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What you’re experiencing is the precipitation over time of all sorts of complex tannins and colored compounds.

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White Crystals After Crushing

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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,

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Malolactic Fermentation Timing

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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

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Tartrate Crystals, Blending Stuck Wine, Malolactic Timing

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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.

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Mellowing A Big Wine

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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

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Understanding Bentonite, Refractometers vs. Hydrometers, and Mellowing A Big Wine

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Most folks I talk to say that sodium bentonite and calcium bentonite are interchangeable in winemaking.

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Chlorine In My Wine

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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

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Malolactic Problems and Cleaning with Chlorine

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Some of the SO2 gas created by the sulfur wick certainly will transfer into the wine as sulfur dioxide.

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Wine Press Mold Growth and Magnesium Sulfate Vineyard Sprays

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It’s very possible this mold bloom was caused by a change in the weather or a change in your cellar environment.

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Dealing With High Brix Grapes

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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

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