Your Winemaking Educational Source
Recently Barbara wrote in with this question on a possible stuck fermentation:
How can I tell if my wine is stuck and not fermenting in the secondary fermenter? Should the airlock be bubbling?
-Barbara
Hi Barbara, Continue reading “How to Detect a Stuck Fermentation”
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.
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”
Yeast, a winemaker’s best friend, and star of the show when it comes to fermenting grapes into wine. They make it all possible. With a properly hydrated yeast your fermentation will start strong and be less likely to get stuck. Which is why it’s critical to understand how to rehydrate yeast. Continue reading “How to Re-Hydrate Yeast”
Complexity in wine separates the great wine from the rest. Creating a complex wine, however, requires the use of advanced wine making techniques.
Here are three techniques you can start applying to your own wine making to take it to the next level. It doesn’t matter if you’re making wine from a kit, frozen must, or fresh fruit. Continue reading “Advanced Wine Making Techniques”
It’s inexpensive, easy to use, and easy to neglect. The cost of neglecting it, however, is all the wine your making. So what is this little savior of wine?
The airlock.
Continue reading “The Most Neglected Piece of Winemaking Equipment”