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Using Inert Gases in Winemaking – WMA029

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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. Continue reading “Using Inert Gases in Winemaking – WMA029”

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Stopping a Wine Fermentation – WMA028

Stopping a fermentation is not easy to do, nor is it recommended.
It tastes perfect, stop fermenting!

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 some common misconceptions concerning the use of sorbate and potassium metabisulfite to stop a fermentation. Continue reading “Stopping a Wine Fermentation – WMA028”

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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. Continue reading “Controlling Wine Fermentation Speeds”