Topics Covered:EbulliometersOxygen During FermentationReading HydrometersStuck FermentationsSugar to Alcohol ConversionsAdding SO2SO2 Concentration TargetsEllagic Acid in Fruit WinesOak Chips in Red FermentsSulfur Sprays and Fermentation Years ago, when we had a consultant they had us purchase this piece of equipment for alcohol testing for wine. We were instructed to first determine the boiling point of water, and […]
Sulfur Dioxide
Production Guide: Adjusting & Troubleshooting Free SO2 Prior to Bottling
Sulfur Dioxide Problems in Wine The application and addition of sulfur dioxide is challenging. If you make a mistake in an addition somewhere during your winemaking career, know you are not alone. This Production Guide provides details regarding free sulfur dioxide (SO2) levels during immediate, pre-bottling stages. Specifically, it looks at pre-filtration (prior to plate-and-frame, […]
Open Q&A Summary: March 20, 2020
Notes from Winemaking Advice Hour March 20, 2020 We used 5.0 micron cartridge filter on a white blend (Sauvignon Blanc, Viognier, Vidal, Seyval) wine. Prior to filtering, we used bentonite / gelatin fining. We racked the wine 2 times (over 2 months), and then we rough filtered with a 5.0 micron cartridge filter (poly […]
Q&A Summary: February 2020
Topics Covered:Tank headspaceUsing carbon dioxide gasCold stabilizationUsing an ebulliometerMeasuring sugar in wineCold stabilizationWhen to sweeten a wineGasketsOzoneLab testingFDA 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 […]
Q&A Summary: January 2020
Topics Covered:When to sweeten a wineTartrate inhibitorsSterile filtration and post-bottling riskCold stability testingCold stabilization I have a Traminette that I have debated sweetening a bit. I finally watched the webinars about hybrids and cold stabilization and now have questions about the order of treatments before bottling. After the hybrid webinar I completed a blending trial […]
SSOP: Preparing Acidulated Sulfur Dioxide Sanitizer
Acidulated sulfur dioxide sanitizer is a common no-rinse sanitizer used in wineries. The following sanitation standard operating procedure (SSOP) dictates the procedural steps required to product 15 gallons of acidulated sulfur dioxide sanitizer. Denise Gardner Winemaking clients can have this procedure revised to meet their current production needs. Procedures: Preparing the Acidulated Sulfur Dioxide (SO2) […]
