Wine Grape Chemistry – WMA021

Wine Grape Chemistry – WMA021

http://traffic.libsyn.com/winemakersacademy/wma021.mp3Podcast: Play in new window | DownloadSubscribe: iTunes | Android | RSSWine Grape Chemistry Grapes are complex little things. If we’re to make great wine from them then we’re going to need to have a good understanding of the chemistry that makes them what they are. That’s the topic for this Winemaker’s Academy episode. This episodes discussion is based on the paper Composition of Grapes by Murli Dharmadhikari (free PDF). I highly recommend reading the entire paper in addition to listening to the show. The paper is five pages long and packed with information that is presented in an easy to understand way. Listener & Reader Questions Answered My wine isn’t bubbling and it tastes dry. What now? How do I adjust the starting specific gravity of my wine must? Can I use raisins to boost my starting specific gravity? Resources & Products Mentioned Anatomy of a Grape Grape Juice Concentrates (affiliate link) Malolactic Fermentation Stafidine Photograph by: Ryan...

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How and When to Use Sulfites – WMA020

How and When to Use Sulfites – WMA020

http://traffic.libsyn.com/winemakersacademy/wma020.mp3Podcast: Play in new window | DownloadSubscribe: iTunes | Android | RSSAdding Sulfites to Wine Sulfites are a great tool for protecting wines. They can help ensure stability at the start of the wine making process as well as help wines keep for years in the barrel or bottle. The key to sulfites is understanding that it is something to be maintained rather than something you add once and are done. There’s also no simple way to figure out how much you need to add. In this episode we’ll cover when to use sulfites and how best to measure sulfites. Listener & Reader Questions Answered Should I rack at a certain specific gravity or after a certain number of days? Can you recommend a pH test kit? I’m having trouble restarting a stuck fermentation. Any tips? I over sulfited my Chardonnay. What can I do now? Products and Resources Mentioned Primary vs Secondary Fermentation Yeast Life Cycle Potassium Metabisulfite Powder Campden Tablets Ideal Sulfite Levels (scroll down to step 2) Sulfite Titration Kit Digital Sulfite Meters Photograph by: Daniel...

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Why, How, and When to Degas Wine – WMA019

Why, How, and When to Degas Wine – WMA019

http://traffic.libsyn.com/winemakersacademy/wma019.mp3Podcast: Play in new window | DownloadSubscribe: iTunes | Android | RSSWhy How and When To Degas Wine Degassing is one of those wine making tasks that can be quite frustrating if you don’t have the right tools or know the best conditions under which you should degas. If not done correctly degassing can take hours if it is successful at all. In this episode we explore the three main ways to degas, how best to prepare your wine for degassing, as well as why it is so important in the first place. Products and Resources Mentioned Here’s a list of products and resources mentioned in the show as well as some links that you might find informative. Fermtech Wine Whip Long Handled Brewer’s Spoon Gas Getter Foodsaver Vacuum How to Degas Wine. (written article) How to Use a Degassing Tool. (video) Degassing & Clarifying a Kit Wine. (video) How to Reduce Tannins by Finning with Egg Whites (Winemaker Magazine article) Listener & Reader Questions Answered I’ve heard you say not to back sweeten a wine that has undergon malolactic fermentation. Why is that? Am I damaging my wine by not racking it off the lees? Are you supposed to sanitize oak chips or cubes? Can I split a 30 bottle wine making and ferment it in two different containers? Questions or comments for the show? Contact Matt directly. Photograph by: Lindsey...

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Protecting Your Wine with Airlocks – WMA018

Protecting Your Wine with Airlocks – WMA018

http://traffic.libsyn.com/winemakersacademy/wma018.mp3Podcast: Play in new window | DownloadSubscribe: iTunes | Android | RSSProtecting Your Wine with Airlocks Airlocks are your best line of defense against oxidation and spoilage micro-organisms. It is very important that you carefully maintain your airlock and monitor it. This episode is all about how to do just that. By far the most important thing you need to know about airlocks is that they need to have the water level properly maintained. When the water level gets too low the airlock ceases to protect your wine and leaves it open to the outside world. Listen to this episode by clicking the play button above and find out more about using airlocks to keep your wine safe from oxidation and unwanted micro-organisms. Airlocks Mentioned The following airlocks were discussed during the show. The links are affiliate links, using them will help support Winemaker’s Academy. Listener & Reader Questions Answered My airlock isn’t bubbling much. Is my wine okay? What is a sommelier? My recipe says to open the fermenter and stir the wine daily. Is this safe? Matt’s Wine Here’s the latest shot of my raisin wine after racking it. After 100 days it has finally fermented to dryness, a very long fermentation. So far it is tasting pretty good though I can’t wait to back sweeten and finish it off so I can start enjoying it. I expect to give it another two or three months before doing anything else with it. Until then I only need to monitor the airlocks. As you can see I’m using both “S” shaped airlocks as well as my preferred three piece airlock. The head space on the 750ml bottle is a little bit more than I would have liked but I will have to make do. To displace the oxygen I agitated the wine after inserting the airlock to release carbon dioxide. I did this for about a minute and felt confident, based on the bubbling of the airlock, that I had gotten just about all of the oxygen out of...

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Wine Making Wisdom from the Community – WMA017

Wine Making Wisdom from the Community – WMA017

http://traffic.libsyn.com/winemakersacademy/wma017.mp3Podcast: Play in new window | DownloadSubscribe: iTunes | Android | RSSWine Making Wisdom from the Community Recently I asked Winemaker’s Academy members to share with me their top tips that they learned by making their own wines. In this episode I share those tips with you and supplement them with some of my own experience. You’ll hear tips from wine makers all over the world! Specifically England, Sweeden, India, and the USA. Not an Academy member yet? Join here. Questions Answered Can I leave out the oak that came with my red wine kit? When should I cold stabilize my wine? How do I degas my wine without mixing in a bunch of oxygen? How long can I keep a bentonite slurry? How do you take up the extra headspace in a carboy or bottle of wine? Resources Mentioned & Related Topics Oak Products Explained Beaujolais Nouveau – Wikipedia Article Carbonic Maceration Fermtech Wine Whip Using Bentonite Photography by: John...

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Stabilizing Wine for Back Sweetening – WMA016

Stabilizing Wine for Back Sweetening – WMA016

http://traffic.libsyn.com/winemakersacademy/wma016.mp3Podcast: Play in new window | DownloadSubscribe: iTunes | Android | RSSStabilizing Wine for Back Sweetening Back sweetening can be a tricky process. If the yeast is not either removed or incapacitated in some way they will happily ferment any sugars you add to your wine to back sweeten it. So how do you stabilize a wine so that you can sweeten a wine without risking fermentation, or worse, exploding bottles? That is the main topics for this episode of the Winemaker’s Academy Podcast. During the show I explore the three main ways of stabilizing a wine so you can add sugars and end up with a sweet wine instead of a fermenting wine. Listener & Reader Questions I bottled my wine clear and now there are particles in the bottle. What happened? Do I have to let my winemaking equipment completely dry off after sanitizing it before I use it? My wine has been aging for seven months now but still has carbonation in it. Why is that? Does wine age better in bulk rather than in a 750ml bottles? Articles, Resources, and Products Mentioned Interview with John Garlich and Holly Wells, Episode 15 Mini Episode with Holly Wells Using Potassium Sorbate Wine Centrifuges Photograph by:...

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