Topics Covered:
Tank headspace
Using carbon dioxide gas
Cold stabilization
Using an ebulliometer
Measuring sugar in wine
Cold stabilization
When to sweeten a wine
Gaskets
Ozone
Lab testing
FDA and FSMA
I only have a few inches of headspace in my fixed capacity tanks. There is a little bit of headspace for when the volume within my tanks expands as the cellar temperature rises. I noticed there is typically a slight film on the surface of the wine even though I have it topped up so full and capped with an air lock. Is there a way I could minimize the acetic acid bacteria growth?
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