Month: December 2013

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Simplified Wine Making Process – WMA002

In this episode of the Winemaker’s Academy Podcast we’ll be exploring a simplified way of looking at the wine making process. After all the better understanding we have of this process the better wines we’ll be able to make.

The process discussed in the episode is based on an article I wrote previously entitled The Wine Making Process Simplified.

Additionally the show covers a variety of questions from Academy members and fans. Here’s a taste of what’s covered:

White wine with an orange hue.
White wine with orange hue. Thoughts? Leave a comment below.
  • Is there a way to tell if there is still gas in the wine that needs to come out before I bottle?
  • Which fruit is suitable for wine making other than grapes?
  • Fizzy wine
  • Does more concentrated juice (costs more) in the kit make for a better wine and why?
  • My white wines they tend to look gold in color and not a clear light white. Why?

 

Continue reading “Simplified Wine Making Process – WMA002”

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Carbonic Maceration of Wine Grapes

Carbonic maceration is a unique method of fermenting grapes into wine. While it doesn’t completely ferment all of the sugar into alcohol, it does impart a unique character on the wine.

Whole grape clusters are used in carbonic maceration.What makes this method of fermentation so different is that you begin with whole, unbroken grape clusters still on the stems. The grapes are then placed in a sealed fermentation container filled with carbon dioxide. Continue reading “Carbonic Maceration of Wine Grapes”

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Are White or Red Wines Easier to Make? – WMA001

grapes400Here it is! The very first episode of the Winemaker’s Academy Podcast. This has been a long time in the making but I am proud to have finally brought this to the world.

In this episode I spend a little time introducing myself, the Academy, as well as talking about the show format. After that we get into the meat of the show, reader questions.

The following questions and concerns are addressed in this episode:

  1. What is easier to make, white or red wines and why?
  2. Trouble degassing.
  3. Is there any difference in adding the bentonite before primary fermentation or after?
  4. My airlock looks like it might dump into the carboy, what should I do?
  5. My wine is finished fermenting, Is it too late to add malolatic bacteria?
  6. We forgot to add the stabilizer powder to our Merlot red wine before bottling. What can we do?
  7. My wine has been in the carboys for about 6 weeks. Is it to late to add raisins to the wine?

Further reading on topics related to this show’s topics:

If you’ve got questions you’d like to have answered on the show please email me using this contact form.

Podcast Cover Photograph by: Jim Bahn

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Maceration of Wine Must

Simply put maceration is the process of soaking crushed grapes, seeds, and stems in a wine must to extract color and aroma compounds as well as tannins. This is where red wines get their color and tannins and it is the lack of maceration that makes white wines so light in color and nearly tannin free.

Maceration is key to extracting the color, aromas, and tannins for red wines.
Punching down the cap during a red wine maceration.

There are actually several different types of maceration processes. The three most common are the extended maceration, cold soak, and carbonic maceration. Carbonic maceration is a bit different from the other two and will be discussed only briefly. Continue reading “Maceration of Wine Must”

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How to Ameliorate Wine

The dictionary definition of amelioration is “to make better”. In wine making this is exactly our aim when we ameliorate our wine must, however, as wine makers we have a much more specific definition of the term.

To ameliorate wine you simple add water to dilute the acids or sugars.
Not the best way to ameliorate!

Ameliorating wine is simply adding water to unfermented must with the purpose of making the finished wine better. Some wine makers use the term ameliorate to describe the addition of water or sugar to a must, however, this can get confusing so we’ll use the term ameliorate to describe the addition of water to must. Continue reading “How to Ameliorate Wine”