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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The Yeast Life Cycle – WMA003

The Yeast Life Cycle – WMA003

http://traffic.libsyn.com/winemakersacademy/wma003.mp3Podcast: Play in new window | DownloadSubscribe: iTunes | Android | RSSYeast is the star of the show when it comes to producing wine. Without these micro-organisms wine making itself would not be possible. In this episode of The Winemaker’s Academy Podcast we explore what the yeast go through during the fermentation process. This is what is known as the yeast life cycle. This cycle is broken down into four major phases, each of which describe what the yeast population is doing. Lag Phase Rapid Growth Phase Stationary Phase Decline Phase For more information on how this works check out The Epic Rise and Tragic Fall of a Yeast Empire. Here are the listener and reader questions for this episode: What do you do to keep it in the 72-75 range during the whole process? How to degas without letting oxygen into the wine? What is the best wine whip to use? When I degas, how long do I wait to bottle? Bottle immediately or wait more? Is acidity measured before fermentation? or after? or both? Yeast additive advice for fermenting cashew apples. Also in this episode I have introduce a new segment, the Quick Tip. For this first quick tip I shared something I learned recently. Whenever you set out to work on your wine make an easy to read, bullet pointed list of everything you need to do, so you don’t forget anything. Kit instructions are printed with small type and include a lot of information you don’t need when you’re just trying to verify the order of operations. Get organized so you don’t forget an additive like I did! The following equipment and wine making topics were mentioned in this episode: Insulative Carboy / Fermenter Wraps Fermtech Wine Whip in action! How to Degas Wine Wine Whip (purchase link) Photograph by:...

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Are White or Red Wines Easier to Make? – WMA001

Are White or Red Wines Easier to Make? – WMA001

http://traffic.libsyn.com/winemakersacademy/wma001.mp3Podcast: Play in new window | DownloadSubscribe: iTunes | Android | RSSHere 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: What is easier to make, white or red wines and why? Trouble degassing. Is there any difference in adding the bentonite before primary fermentation or after? My airlock looks like it might dump into the carboy, what should I do? My wine is finished fermenting, Is it too late to add malolatic bacteria? We forgot to add the stabilizer powder to our Merlot red wine before bottling. What can we do? 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: Malolactic Fermentation Maceration How to Degas Wine 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...

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