Articles
Aging bottling Fermentation Filter Growing Grapes Malolactic Pressing Pumps Red Wine so2 Testing White Wine Wine
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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...
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Sulfiting at crush
By Shea Comfort One of the keys to a successful fermentation is removing any native wild yeast and bacteria from the must prior to adding...
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Guide to SO2 Management and SO2 Calculator
By Shea Comfort An Introduction to SO2 Management If we want to make high quality wines, then one of the most important things we as...
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Types of SO2
By Shea Comfort Types of SO2 We recommend SO2 in 2 specific forms for addition to your wine, Potassium Metabisulfite (most common) and Efferbaktol (our...
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Testing the must for sugar content, PH, and TA
By Shea Comfort Before you add the yeast, you need to test the must to determine if any additions/corrections are needed. Very rarely will you...
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Using Additives in the must
By Shea Comfort Once the pH, TA and sugars have been taken care of, you may want to consider incorporating some of the beneficial specialty...
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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...
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Pressing a Red Wine Fermentation
By Shea Comfort At the end of the fermentation the wine will have extracted everything it needs from the seeds and skins. When this is...
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5 Steps to a Succesful Malolactic Fermentation (MLF)
By Shea Comfort Malolactic bacteria have a reputation as being decidedly more difficult to work with than yeast, however many of the problems often encountered...
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How to conduct a Malolactic fermentation (MLF)
By Shea Comfort 1) Garbage in garbage out! Get the must dialed-in at crush, so that the subsequent wine will be in good shape post alcoholic...
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The Effects of Oxygen Exposure on Red Wine
By Shea Comfort The Effects of Oxygen Exposure Oxygen makes up about 20% of the air we breath and is found everywhere in...
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Oxidation-Reduction Potential: How It Effects The Chemical Matrix of Wine
By Shea Comfort Before we get into the technical aspects of adding oxygen to the must, now is a good time to review the other...
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A comparison of French, Hungarian, and American Oaks
he following are results from research done at Stavin and should only be used to give an approximation of what each of these three varieties...
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Inert Gas and Winemaking
By Shea Comfort The Importance of Inert Gas During aging, if a wine is not protected from both microbial spoilage and oxygen at...
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First Transfer of Red Wine
By Shea Comfort Transfer clean wine in preparation for Malolactic Fermentation Once the alcoholic fermentation is over it is time to begin the Malolactic...
