Basic Wine Chemistry – WMA027

Basic Wine Chemistry – WMA027

http://traffic.libsyn.com/winemakersacademy/wma027.mp3Podcast: Play in new window | DownloadSubscribe: iTunes | Android | RSSBasic Wine Chemistry In this episode of the Winemaker’s Academy Podcast I go through the recommended values for various chemistry related aspects of wine such as: pH Titratable Acidity Alcohol Residual Sugar Sulfites For each of these I share the recommended values you can shoot for when making wine to help produce a more balanced wine. As you’ll hear in the show I don’t recommend making wine by the numbers and you certainly shouldn’t see these ranges as hard and fast rules. There may certainly be great wines with chemistry outside of these ranges but it is helpful to know where most balanced wines fall on the various scales. Aside from starting with great fruit and keeping your wine safe from spoilage getting the chemistry right is just as important to making a better bottle of wine. Questions Answered How can I lower my final specific gravity? When is wine technically start aging? Is it okay to use a sanitizer comprised of hydrogen peroxide and acetic acid? Resources & Products Mentioned Winemaker’s Answer Book by Alison Crowe Wine Alcohol Content Calculator Winemaker Magazine Measuring Residual Sugar Calculating Correct Sulfite Levels Kurt’s Temperature Control System Star San 3 Ways You Can Support the Podcast (as mentioned in the show) Become a Patreon Supporter Submit a wine making recipe Leave a review in iTunes or Stitcher Photograph by: CaptMikey9...

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Wine Making Chemistry with Bookcliff Vineyards – WMA015

Wine Making Chemistry with Bookcliff Vineyards – WMA015

http://traffic.libsyn.com/winemakersacademy/wma015.mp3Podcast: Play in new window | DownloadSubscribe: iTunes | Android | RSS Wine Making Chemistry with BookCliff Vineyards Wine chemistry is a complex subject. There are so many things to measure, balance, and think about that it’s hard to know when to do what and decide what’s really important. To help us navigate this complex subject Holly Wells and John Garlich of BookCliff Vineyards have come on the show to walk us though the entire wine making process… from a chemistry perspective. We start with the grapes on the vine and discuss when to harvest and how to tell if the time is right. From there we cover each and every step along the way up to bottling your wine. Even if you are primarily a kit winemaker you’ll learn a lot from this interview. John was a home winemaker before he started BookCliff Vineyards and he shares a lot of tips that will help winemakers of any scale. To learn more about BookCliff Vineyards please visit: http://bookcliffvineyards.com/ Also, the BookCliff Vineyards’ Facebook page can be found here and here is a link to their Twitter profile.   Resources & Products Mentioned Refractometer pH meter* analytical scale (measures 1/100th of a gram, if you can find it John recommends 1/1000th of a gram accuracy) Holly’s resources available through the Core Enology Group Resource Page   *Digital pH meters require several calibration reagents as well as storage and cleaning solutions. Be sure to read the section on recommended additional products for more...

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