Articles
Aging bottling Fermentation Filter Growing Grapes Malolactic Pressing Pumps Red Wine so2 Testing White Wine Wine
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Oak in Winemaking: Barrels, Cubes, and Alternatives
For centuries, the relationship between wine and oak has been inseparable. The mighty oak barrel does more than just hold the wine; it actively shapes...
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Wine SO₂ Management
Of all the topics in winemaking, few are as misunderstood—or as important—as sulfur dioxide (SO₂). Proper SO₂ management, often just called "sulfite management," is the...
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Malolactic Fermentation in Red Wine
After the vigorous bubbling of primary fermentation subsides, your young red wine enters a quieter, but equally important, transformation. This is Malolactic Fermentation (MLF), a...
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Yeast Selection and Hydration for Winemaking
Of all the steps in winemaking, yeast management is arguably the most crucial. These microscopic powerhouses are responsible for the magic of fermentation, turning sweet...
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How to Make Red Wine at Home: A Step-by-Step Guide for Beginners
Welcome to the rewarding world of home winemaking! Turning fresh grapes into a bottle of delicious red wine is a craft that's both an...
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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...
