I really enjoy making wine – it’s a fun hobby. That being said, I dread that one day when I have to bottle a batch of wine that I spent months or, for reds, several years nurturing. Bottling a carboy of wine, some 27–30 bottles, is a snap; however, planning the logistics and mustering up […]
The FastWasher speeds up rinsing and sanitizing wine bottles Read More »
I am announcing that I will be presenting one-day seminars, titled MAKING CONSISTENTLY FLAWLESS WINES, in various cities throughout the US and Canada in 2018. This seminar deals with advanced topics meant for intermediate and advanced amateur and small-winery winemakers. Click here for additional information and the seminar outline. The first seminar will be held
Announcing MAKING CONSISTENTLY FLAWLESS WINES Seminars Read More »
Objective of the Study The objective of this study was to assess the performance of some common preservation methods and “systems” used by wine drinkers and wine/restaurant tasting bars to preserve wine in opened, unfinished bottles. The preservation methods and systems included: replacing the cork without flushing the air out from the headspace; replacing the cork
In June 2015, I undertook an experiment to test how good the Coravin Wine System was for pouring wine through stoppers and then re-cellaring bottles for pouring more at a later time. Read the blog here. My one-year study demonstrates that the device can be used to pour wine out of a bottle, under the protection of
How Good Is the Coravin? The Results Are In Read More »
It is well known that wines are negatively affected by oxygen during the aging process, whites even more so throughout winemaking. Oxidation causes color to turn to a brownish color and convert desirable aroma and flavor compounds into flaws, possibly making the wine undrinkable. Sulfur dioxide, or SO2, is used in winemaking partly because of
December 11, 2015 Vinification d’un vin rouge sans dioxide de soufre by Vincent Chassignol (Éditions universitaires européenes, 2015) This book is a BIG disappointment, particularly given its $53.37 price tag (CAD$ from Amazon.ca) for some 50+ pages of less-than-substantive content. It’s basically a student’s memoirs of his 6-month internship at a Châteauneuf-du-Pape estate trying to
Book Review of “Vinification d’un vin rouge sans dioxide de soufre” Read More »
November 30, 2015 In August 2014, I made some 2011 and 2013 Sangiovese wines using frozen must from Vino Superiore. Although I have not yet bottled the wine, taste tests confirm that these Chianti-style wines are awesome now but which will be outstanding with some aging. I prefer to let my full-bodied reds age
Making Moscato and Nebbiolo using frozen Vino Superiore must Read More »
On November 23, almost a whole month after I inoculated my Sauvignon Blanc in the FastFerment vessel, fermentation has completed; the final SG read 0.995. Taking a hydrometer reading was a “walk in the park” using the sampling port—no need for a wine thief. I did open the lid ever so slightly to avoid pulling water
Making Wine Using the FastFerment – Week 4 Read More »
Measuring and controlling oxygen, and more specifically, dissolved oxygen (DO), throughout the winemaking process should be part of every winemaker’s quality control protocol, much like free sulfur dioxide (SO2) levels. The chemistry of oxygen reactions notwithstanding, home winemakers have been shying away from measuring oxygen because there have not been any affordable, easy-to-use tools. But Vinmetrica
Using your Vinmetrica analyzer to measure oxygen levels and make greater wines Read More »
Today I took a hydrometer reading of my Sauvignon Blanc and, as I suspected, Brix is down by roughly one-third at around 15 as fermentation has been quite vigorous even at the relatively cool temperature of 13°C/55°F. That means it’s time to add some yeast nutrients—I use Fermaid K. One advantage compared to wine fermenting in a
Making Wine Using the FastFerment – Day 5 Read More »
