Your Winemaking Educational Source
Yeast can have a profound affect on the final flavor and aroma profiles of a wine or so we’re told. But how much of a difference is there really from one yeast to another? To answer this question I set up the Great Riesling Yeast Experiment.
In this experiment I set out to ferment one Riesling kit in two, three gallon batches with two different yeast strains. Continue reading “The Great Riesling Yeast Experiment (Part I)”
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”
Yeast is the most critical ingredient in the wine making process. When you pick a wine making yeast you are, in effect, choosing the destiny of your wine. The right yeast or yeasts can transform a good grapes into a great wine.
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”
The unfermented must is a vast and plentiful breeding ground for yeast. Food in the form of dissolved oxygen and sugar abounds. For the right strain of yeast this is the perfect place to establish a thriving empire.
The winemaker sets the yeast in motion. They hydrates the yeast, preparing them to conquer this new-found domain. Once the yeast is awakened they are transplanted to this new land. Continue reading “The Epic Rise and Tragic Fall of a Yeast Empire”