Articles
Aging bottling Fermentation Filter Growing Grapes Malolactic Pressing Pumps Red Wine so2 Testing White Wine Wine
-
Sanitization in winemaking
By Shea Comfort The Importance of Sanitization We’re all aware of the risk of potential spoilage of our wines due to contamination by certain...
-
Red Wine Fermentation
By Shea Comfort Your fermentation should become active anywhere from 1-3 days after introducing your yeast to the must. An important factor in determining how...
-
Preparing White Juice for Fermentation
05/09/2012 by Shea Comfort White wines are made using only the juice from the fruit, the solids are not included. In order to...
-
When is Fermentation finished?
By Shea Comfort In about two weeks most of the sugar will have been consumed by the yeast and fermentation will slow, making it easier...
-
Timing Stabilization Treatments
By Shea Comfort • If you will only be doing cold stabilization, then this can be done during the ageing of the wine at any...
-
Final Racking and Whether to Sterile Filter
By Shea Comfort Once the wine has cold stabilized you should have clear wine sitting on top of a layer of crystals that form a...
-
Pressing Small Batches
By Tristan Johnson This is the simplest and least expensive method for pressing off red wine fermented from small lots of grapes or from a...
-
Transferring/Racking Wine
By Shea Comfort In winemaking, transferring the product from one container to another is referred to as racking and can be done in one of...
-
Plum Wine Recipe
For 1 gallon: • 5-6 lbs plums• 4lbs fine granulated sugar• 1 gallon of water• 1½ tsp acid blend (AD600)• 1 tsp pectic enzyme (helps...
