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Why Synthetic Corks Are Worth Using

- May 22, 2015

Why Synthetic Corks Are Worth Using

http://traffic.libsyn.com/winemakersacademy/wma031.mp3 Podcast: Play in new window | Download Since I started making my own wines I’ve been a bit of a purist when it comes to closures. Like most home winemakers I started out with the cheap agglomerated corks that came with my equipment kit. From there I moved on to the premium #9 corks and started looking at buying solid natural cork. I didn’t give much thought to synthetic corks because they were not natural. They weren’t the closures that wineries have been trusting for...

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Inert Gases, Racking, and Preserving Fruit Wine Flavor

- May 14, 2015

Inert Gases, Racking, and Preserving Fruit Wine Flavor

http://traffic.libsyn.com/winemakersacademy/WMA030.mp3 Podcast: Play in new window | Download Winemaker’s Academy Podcast Episode 30 In this question & answer episode of the podcast we cover the following questions: At what point in the winemaking process will I benefit the most from using inert gases? I racked all the sediment after primary fermentation. Was this a mistake? My pear wine lacks actual pear flavor. What can I do to bring it back out? Resources & Products Mentioned Beginner’s Guide for Email Subscribers...

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Using Inert Gases in Winemaking – WMA029

- May 4, 2015

Using Inert Gases in Winemaking – WMA029

http://traffic.libsyn.com/winemakersacademy/wma029.mp3 Podcast: Play in new window | Download Just recently I tested out Private Preserve while bottling a raisin wine. Private Preserve is an aerosol can filled with a mixture of inert gases. In this episode we’re going to explore what inert gases are, why it’s beneficial to use them, and I’ll share my own thoughts and experiences using these gases. What are inert gases? Inert gases are gases that do not normally react with anything. Unlike oxygen which oxidizes things like metal, wine, and...

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Stopping a Wine Fermentation – WMA028

- Feb 4, 2015

Stopping a Wine Fermentation – WMA028

http://traffic.libsyn.com/winemakersacademy/wma028.mp3 Podcast: Play in new window | Download Stopping a Wine Fermentation Is it possible to stop a fermentation by adding sorbate or sulfites or both? This is a common question I get from wine makers. While it is possible to do it can be tough. Even commercial wineries sometimes struggle to stop it right where they want it. Home winemakers have it even tougher without the fancy equipment wineries use. In this episode of the podcast I’ll address how fermentations can be stopped as well as...

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Controlling Wine Fermentation Speeds

- Jan 21, 2015

Controlling Wine Fermentation Speeds

The speed of a fermentation is a function of many different variables. Once you understand these variables you can manipulate them to slow down or speed up a fermentation. Most wine makers agree that a slow fermentation is better. The thinking goes that the wine will hold on to more of the varietal characteristics as well as any delicate flavors and aromas created during fermentation. More aggressive fermentations tend to blow all varietal character out the airlock, so to speak. Despite the stated benefits of a slow fermentation, there may be...

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Basic Wine Chemistry – WMA027

- Jan 15, 2015

Basic Wine Chemistry – WMA027

http://traffic.libsyn.com/winemakersacademy/wma027.mp3 Podcast: Play in new window | Download Basic Wine Chemistry In this episode of the Winemaker’s Academy Podcast I go through the recommended values for various chemistry related aspects of wine such as: pH Titratable Acidity Alcohol Residual Sugar Sulfites For each of these I share the recommended values you can shoot for when making wine to help produce a more balanced wine. As you’ll hear in the show I don’t recommend making wine by the numbers and you certainly...

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Help My Wine Smells Like Bananas

- Jan 9, 2015

Help My Wine Smells Like Bananas

There is an incredible amount of aromas one can detect in a wine. Some are fruity some aren’t. As you can well imagine some smells are okay and other signify that something has gone awry. Recently Emmett, a Winemaker’s Academy member, wrote in with the following problem: During degassing of my kit, I noticed my wine smelt like bananas. Its a Cabernet Sauvignon so needless to say, banana isn’t in that wines sent profile. Any ideas on where this may be coming from? I know that wines like Beaujolais Nouveau will sometimes have...

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Evaluating Your Own Wines – WMA026

- Jan 1, 2015

Evaluating Your Own Wines – WMA026

http://traffic.libsyn.com/winemakersacademy/wma026.mp3 Podcast: Play in new window | Download Evaluating Your Own Wines In this podcast you’ll discover why it is so important to take a systematic approach to evaluating your own wines. This is, I believe, an essential part of learning to make a better bottle of wine. Whether you’re an amateur winemaker or professional you will benefit from this as will your wines. Here are just a few of the different systems used by wine professionals to evaluate wines. Take a look at each and see...

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Kurt’s Fermentation Temperature Control System

- Dec 17, 2014

Kurt’s Fermentation Temperature Control System

Recently a Winemaker’s Academy member shared this amazing system, that he developed, for controlling the temperature of a wine fermentation. In this post Kurt shares all of the equipment necessary to build this system. I (Matt Williams) have done some minor editing to convert it from an email to an article but by in large this entire article is in Kurt’s words. Please feel free to ask any questions that you may have in the comments below. Also if you decide to build this system for yourself please share your results in the...

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Interview with Winemaker Paul Bonacquisti – WMA025

- Dec 10, 2014

Interview with Winemaker Paul Bonacquisti – WMA025

http://traffic.libsyn.com/winemakersacademy/wma025.mp3 Podcast: Play in new window | Download From Hobby Winemaker to Pro with Paul Bonacquisti Paul Bonacquisti, formerly a radio DJ, made the jump from a hobby wine maker to a professional winemaker when he opened Bonacquisti Wine Company, a very popular Colorado winery. Paul joins Matt on the podcast to share his story of how he became a professional wine maker as well as advice on how others can do the same. We also talk about synthetic closures, selling wine in growlers, and even kegging...

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