Topics Discussed:Protein Stability on Dark Red HybridsSluggish Red FermentationRefractometer for Fermentation MonitoringUse of Pre-Filtration EnzymesDetermining the End of FermentationRacking White Wines off Gross LeesNext Steps After a White Wine Fermentation is CompleteVA and SO2 AnalysisHow Often to Replace HosesMaking SO2 AdditionsWhat to do with High SO2 Wines
Heat Stability
July 2022: Q&A Summary
Topics Covered:Making Dual Tanks of One WineTartrate InhibitorsBentonite and Wine AromaBentonite Additions with Hybrid Wine Grape VarietiesSacrificial TanninsHybrid Wines and TanninsFlash Détente (Thermovinification)TCA and Cork TaintGeranium TaintBrowning and ReductionVermouthPort-Style WineBread Flavor in Wine
June 2022: Q&A Summary
Topics Covered:Barrel Fermentations & Lees RemovalBentonite FiningCloudy Wine in BarrelSanitizing BarrelsBlending MLF & No-MLF WinesAnalytical Testing for BrettYeast Expiration DatesBladder Press & Whole Cluster PressingUsing a Bladder PressJuice PectinaseChilling FruitWrong Yeast Inoculation
June 2021: Q&A Summary
April 2021: Q&A Summary
Topics Covered in the April 2021 Q&A Sessions:Re-Starting a Fermentation at 1% RSHeat & Cold Stability TimelinesHow Acid Additions Affect Protein & Cold StabilityEnzymes for Filtration ProblemsToasted vs. Untoasted Barrel HeadsTannin Profile Based on Growing RegionCherry Wood Oak Aging
February 2021: Q&A Summary
Topics Covered:Sluggish Fruit Wine FermentationFiltration: Differential PressureFiltration: BackflushingSparging Wine in TankBlanketing HeadspaceFiltration: Plate-and-Frame Filter Media ProgramFiltration: Pre-Filtering for CrossflowPét-nat ProductionFining: Reducing Bitterness in WineHeat (Protein) Stability Testing Have a blueberry wine that has slowed down in fermentation and hovering around 2 Brix remaining. Can I add DAP at this stage? It sounds like the fermentation […]
