Questions on Wine Fermentation & More – WMA039

- Sep 25, 2015

Questions on Wine Fermentation & More – WMA039

http://traffic.libsyn.com/winemakersacademy/wma039.mp3Podcast: Play in new window | DownloadSubscribe: iTunes | Android | RSSQuestions on Wine Fermentation & More In this episode of the Winemaker’s Academy Podcast Matt gets back to some listener and reader questions of wine fermentation as well as safety concerns regarding carbon dioxide. Also, Matt shares a bit about his own winemaking adventures and how they’re going. Click on the player above to listen in now! Questions Answered Is my wine fermentation too warm? What is “TA” and how do I measure it? Can I grind oak chips into oak dust before adding it to my wine? Is it safe to ferment wine where my family hangs out? Resources & Products Mentioned Measuring Titratable Acidity Winemaker’s Log Book Oak Products...

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First Time Winemaker – Part III

- Sep 4, 2015

First Time Winemaker – Part III

http://traffic.libsyn.com/winemakersacademy/wma038.mp3Podcast: Play in new window | DownloadSubscribe: iTunes | Android | RSSAlas, here is the third and final installment of the First Time Winemaker series where Matt walks Academy member Chris through the entire kit winemaking. Start from the beginning here: First Time Winemaker – Part I, or catch up on the second installment here: First Time Winemaker – Part II. In this episode Chris and Matt talk about how the first racking went and what to expect in the third and fourth steps in the kit winemaking process. As usual Chris has some great questions that take us into how wine is made. Click play on the media player above to start listening! Resources & Products Mentioned Meadmakr Podcast Cider School The Ultimate Guide to Kit Winemaking The Winemaker’s Academy Community The Winemaker’s Log Photograph by: Tim Patterson...

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First Time Winemaker – Part II

- Aug 13, 2015

First Time Winemaker – Part II

http://traffic.libsyn.com/winemakersacademy/wma037.mp3Podcast: Play in new window | DownloadSubscribe: iTunes | Android | RSSThis is the second part in our three part series going through the entire winemaking process on the air with first time winemaker, Chris. Start from the beginning here: First Time Winemaker – Part I. In this episode Chris and Matt discuss how the first steps in the kit winemaking process went. Then they discuss racking from the primary fermenter to the carboy. Throughout the interview Matt answers many great questions from Chris regarding racking, auto siphons, and bulk aging. Click play on the media player above to listen now! Resources & Products Mentioned Ultimate Guide to Kit Winemaking Auto Siphon (affiliate link) The Winemaker’s...

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Making Wine from Kits, Juice Pails, and Grapes

- Aug 7, 2015

Making Wine from Kits, Juice Pails, and Grapes

http://traffic.libsyn.com/winemakersacademy/wma036.mp3Podcast: Play in new window | DownloadSubscribe: iTunes | Android | RSSMaking Wine from Kits, Juice Pails, and Grapes Winemaker’s Academy member Craig joins us on this episode of the podcast to share his experience making wine from wine kits and then moving on to juice pails and grapes. He shares a lot of great insights and lessons learned. As you can imagine it is a bit different working with juice pails and fresh grapes as much more of the chemistry is left up to you, the winemaker. Craig explains what these differences are, what we need to be thinking about as well as testing for. Have a notebook ready! Resources & Products Mentioned The Winemaker’s Log (Check it out!!) Missouri Valley Wine Society Lallzyme EX MoreWine Guides Featured Community Discussions Sulfite Free Winemaking Photograph by:...

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First Time Winemaker – Part I

- Jul 17, 2015

First Time Winemaker – Part I

http://traffic.libsyn.com/winemakersacademy/wma035.mp3Podcast: Play in new window | DownloadSubscribe: iTunes | Android | RSSThis is the first in a three part interview series with Winemaker’s Academy member Chris, a first time winemaker. Together she and I walk through the first steps of the kit winemaking process. We discuss what needs to be done, what to watch out for, and answer Chris’s questions on what’s in strore for her. If you’re a beginner and have been wondering what’s invovled in making a kit wine for the first time this episode is for you. Much of what we cover is also available in the Ultimate Guide to Kit Winemaking. There are still some good lessons covered for more experienced winemakers. We cover topics that all winemakers can use a refresher on from time to time. Resources & Products Mentioned Ultimate Guide to Kit Winemaking Winexert French Cabernet Sauvignon Featured Community Discussion Can wine be bottled right after it has been filtered, or should you wait a day or...

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A Tale of 3 Pinot Noirs – WMA034

- Jun 26, 2015

A Tale of 3 Pinot Noirs – WMA034

http://traffic.libsyn.com/winemakersacademy/wma034.mp3Podcast: Play in new window | DownloadSubscribe: iTunes | Android | RSSHave you ever wondered what the difference is between the variously priced wine kits? Each kit manufacturer has different lines of kits that each have a different price tags on them according to the quality of the juice in the kit. However, what’s the real difference in taste? Introductory kits can sell for as little as $70 while the more expensive kits go for $200 or more. Are the expensive kits really three times better than the introductory kits? In this episode of the Winemaker’s Academy podcast my guests and I set out to answer this question. Academy members Dennis and Cathy sent me three bottles of wine made from three different kits ranging from Vintner’s Reserve up to Eclipse. We did a blind tasting on the air and explored the differences between them. The results will surprise you! Featured Forum Discussion As mentioned in the show our featured community discussion for this week is: What’s your go-to fining agent? Click on the link above to check it out and please do contribute to the discussion. We’d all like to know what your favorite fining agent is for troublesome...

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Thirty-Eight Wine Kits and Counting – WMA033

- Jun 18, 2015

Thirty-Eight Wine Kits and Counting – WMA033

http://traffic.libsyn.com/winemakersacademy/wma033.mp3Podcast: Play in new window | DownloadSubscribe: iTunes | Android | RSSAbout two and a half years ago Winemaker’s Academy members Dennis and Cathy decided to give winemaking a try. They started with one kit but their new hobby soon blossomed into thirty-eight wine kits! Dennis and I decided to get the three of us on the phone and talk about how they got into winemaking and what lessons they’ve learned along the way. So grab a glass of wine and listen in as Dennis and Cathy share their experience diving into making wine head first. If you’d like to connect with Dennis you can find him in the Winemaker’s Academy Community forum as well as in our Facebook Group. Featured Community Discussion: Glass vs. Plastic vs. Steel vs. Oak Secondary...

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Bulk Aging, Corks, and Specific Gravity – WMA032

- Jun 4, 2015

Bulk Aging, Corks, and Specific Gravity – WMA032

http://traffic.libsyn.com/winemakersacademy/wma032.mp3Podcast: Play in new window | DownloadSubscribe: iTunes | Android | RSSIn this Question and Answer podcast episode Matt addresses the following questions: Is it okay to leave red muscadine wine in the carboy for several months under the protection of airlock? Do you do anything with your corks before bottling? My kit wine specific gravity is supposed to be between 1.090 and 1.110, but my hydrometer reads 1.070. What’s the reason for this? Do you have questions you’d like to hear answered on the podcast? If so Contact Matt and let him know. Adams County Wine Competition Call for Entries Entry...

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Why Synthetic Corks Are Worth Using

- May 22, 2015

Why Synthetic Corks Are Worth Using

http://traffic.libsyn.com/winemakersacademy/wma031.mp3Podcast: Play in new window | DownloadSubscribe: iTunes | Android | RSSSince I started making my own wines I’ve been a bit of a purist when it comes to closures. Like most home winemakers I started out with the cheap agglomerated corks that came with my equipment kit. From there I moved on to the premium #9 corks and started looking at buying solid natural cork. I didn’t give much thought to synthetic corks because they were not natural. They weren’t the closures that wineries have been trusting for hundreds of years. They weren’t “authentic”. One day I volunteered to bottle at a local winery (more about that here). They were using Nomacorcs and were quite happy with them. As I continued to volunteer at this winery I got more and more interested in the closures, how long they last, and what the benefits of using them are. Then, when my last wine was ready to bottle, I went out and purchased some #9 Nomacorcs to try for myself. The were comparably priced to my beloved #9 natural corks so I took the plunge. My First Experience with Synthetic Corks Like natural corks synthetic corks come in a sealed bag and you don’t need to worry about soaking or sanitizing the closures. I picked up 30 closures for about $10 US. When it came time to bottle I pulled one out, inspected it, and proceeded to use my dual lever corker (affiliate link) to insert it into the bottle. One down. My first impression was that the cork was not as easy to insert as the natural cork because the plunger on the dual lever corker is not as big around as the Nomacorc. This cause the sides of the cork to get caught up in the corker itself and while the center of the cork was perfectly even with the top of the bottle the sides were sticking up. [insert pic here]. Now to be fair I’ve never had great luck getting even the #9 premium corks to sit quite right either. The difference was that the synthetic corks were still caught up in the corker after inserting the cork so you have to be careful how you pull the corker away from the bottle so you don’t cause it to fall over and potentially break open. I made some adjustments to the corker and proceeded to finish up the bottling process. After a while I got the feel of inserting the corks and the bottles started to look better. The Benefits of Synthetic Closures There are many benefits to using synthetic closures. First, they don’t ever dry out. This means that if you pick some up at the local winemaking shop it doesn’t matter if they’ve been on the shelf for six months or a year. They’re going to be in perfect condition to use. It also doesn’t matter if you keep a stash of synthetics around the house for a couple years. Natural corks, on the other hand, do dry out. I’ve purchased “new” bags of corks from wine making supply shops that were already past their prime and when I used them to close off a wine the cork was brittle, came apart in the corker, and left chunks in my wine. Unacceptable. Second, wine bottled with synthetic...

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Inert Gases, Racking, and Preserving Fruit Wine Flavor

- May 14, 2015

Inert Gases, Racking, and Preserving Fruit Wine Flavor

http://traffic.libsyn.com/winemakersacademy/WMA030.mp3Podcast: Play in new window | DownloadSubscribe: iTunes | Android | RSSWinemaker’s Academy Podcast Episode 30 In this question & answer episode of the podcast we cover the following questions: At what point in the winemaking process will I benefit the most from using inert gases? I racked all the sediment after primary fermentation. Was this a mistake? My pear wine lacks actual pear flavor. What can I do to bring it back out? Resources & Products Mentioned Beginner’s Guide for Email Subscribers Winemaker’s Log The Ultimate Guide to Kit Winemaking VineyardFresh Wine Preserver – argon in a can Photograph by: Tim Patterson –...

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