Racking Your Wine – WMA010

- Apr 25, 2014

Racking Your Wine – WMA010

http://traffic.libsyn.com/winemakersacademy/wma010.mp3Podcast: Play in new window | DownloadSubscribe: iTunes | Android | RSSRacking Your Wine Racking is simply the process of moving wine from one container to another. There are several different ways you can accomplish this, each of which requires different equipment. In this episode we explore four different ways to rack and the equipment involved. In addition to the nuts and bolts of racking you’ll also learn about why we rack and how to gauge when to rack. Understanding how and when to rack is a key part of making quality wine. Waiting too long to rack or doing it too often can have a negative impact on your finished wine. Questions Answered How long can you keep the wine or age a wine kit? What are the disadvantages of drinking a wine early to make room for my next wine? What are the disadvantages of using beer caps to seal up my wine? Is it ok to store 3-3.5 gallons of wine in a 5 gallon carboy? My carboy bungs popped out. What can cause this? Articles Mentioned in this Episode Blackberry Port Recipe David’s Website Extended Maceration Sur Lie Aging Video on Using a Racking Cane and Tube Wine Making Products Mentioned Racking Cane & Tube Auto Siphon Spigot Impeller Pump Diaphragm Pump (requires air compressor & a regulator) Private Preserve 3 Gallon Carboys: Glass &...

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How to Control Your Wine Fermentation Temperature – WMA009

- Apr 9, 2014

How to Control Your Wine Fermentation Temperature – WMA009

http://traffic.libsyn.com/winemakersacademy/wma009.mp3Podcast: Play in new window | DownloadSubscribe: iTunes | Android | RSSControlling Your Wine Fermentation Temperatures The temperature of your wine fermentation plays a big rol in how your final product will turn out. If it gets too hot or too cold things you can end up with flavor issues, or worse, a stuck fermentation. In this podcast you’ll discover a few different ways of heating and cooling a fermenting wine to ensure that you maintain the proper temperature. There are simple and inexpensive methods and then, of course, there are most costly methods that can sometimes offer better temperature control. Listener Questions Here is the lineup of listener questions addressed in this show: How do you use inert gases to sparge a carboy? I accidentally added too much potassium metabisulfite. What do I do now? How many days do you keep the grape skins on the must during fermentation? Can oak cubes or spirals be used more than once? I won’t be home to rack my wine to the secondary fermenter. Is this a problem? Resources and Products Mentioned The following articles and products were mentioned throughout the podcast. Brew Belt Carboy insulative wrap Johnson Digital Temperature Controller (for freezers and refrigerators) Glycol chillers Chilling coil* Private Preserve inert gasses Potassium Metabisulfite Calculator Oak Products Explained Winemaker’s Answer Book by Alison Crowe *DO NOT use copper coils as the pH of wine is strong enough to cause more copper to disburse into your wine which can become a health...

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Scaling Up Your Wine Making Production – WMA008

- Mar 27, 2014

Scaling Up Your Wine Making Production – WMA008

http://traffic.libsyn.com/winemakersacademy/wma008.mp3Podcast: Play in new window | DownloadSubscribe: iTunes | Android | RSSScaling Up Your Wine Making Production Making more wine is something most all wine makers seek to do at some point or another. Sure it’s fun to make five or six gallons here or there but there is a certain allure to producing a 50 or 100 gallon batch. Whether you just want to produce more wine or you’re looking to grow into a full scale winery the issues surrounding growth are pretty similar. In this episode you’ll learn about some of the basic concerns when moving from kits to frozen must then moving on to working with fresh fruit. One of the biggest concerns is finding the right sized fermentation tank. There are several types on the market (some of which are listed below) and each have their benefits and draw backs. Beyond fermentation and storage capacity there are heating and cooling issues that can arise with larger volues, as well as how you will rack the wine. It’s not easy to move large tanks full of wine, nor is it advisable. Listen to the episode by clicking play above to find out more. Listener Questions Here’s the list of terrific listener questions addressed in this podcast episode. Can I pasteurizing fruit instead of using potassium metabisulfite? My wine did’t foam at all when I degassed it. Is it okay? My wine is in the garage now should I move it to a refrigerator when it warms up? How can I get more flavor out of the grape? The following products and resources were also mentioned in this podcast episode: Brehm Vineyards Frozen Wine Making Must Skip’s article on frozen must Speidel Variable Volume Stainless Steel Tanks Speidel Large Scale Plastic Fermenters Winemaker’s Answer Book by Alison Crowe How to Hydrate Yeast MoreWinemaking.com Manuals Yeast Resources Yeast & Grape Pairing Guide Choosing the Right Wine Making Yeast Selecting a Wine Making Yeast (podcast episode) The Great Riesling Yeast Experiment: part I, part II, part III, the tasting Do you have questions you’d like answered on the show? Contact me. Photograph by: Jim...

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Cleaning and Sanitizing Wine Making Equipment – WMA007

- Mar 13, 2014

Cleaning and Sanitizing Wine Making Equipment – WMA007

http://traffic.libsyn.com/winemakersacademy/wma007.mp3Podcast: Play in new window | DownloadSubscribe: iTunes | Android | RSSCleaning and Sanitizing Wine Making Equipment One of the most important and time consuming parts of the wine making process is cleaning and sanitizing. While it seems pretty straight forward at first there are some technical aspects that are important to understand so that you can be sure you’re properly preparing your equipment. In this episode of Winemaker’s Academy we’ll take a look at exactly what’s entailed with cleaning and sanitizing separately. Also, we’ll dispel some of the confusion that occurs when the term sterilizing is used instead of sanitizing. Wine Making Questions There are also some great listener and reader questions covering a wine array of tipics. Here’s a list of the specific questions addressed in this show: What temperature should my finished wine be stored at? What is an acceptable amount of lees to transfer when racking? None? How long after bottling should I wait to open my wine? How long does sanitized equipment stay sanitized? Can I dissolve my potassium metabisulfite in wine instead of water? I think I overheated my fermenting wine. What do I do now? Also Mentioned The following products and articles were mentioned in this episode of the podcast: Potassium Metabisulfite Powder(affiliate) Star San Commercial Sanitizer(affiliate) How to Restart a Stuck Fermentation Bottle Trees(affiliate) More information on cleaning and sanitizing. Top Photo By: Tim...

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All About Potassium Metabisulfite – WMA006

- Feb 26, 2014

All About Potassium Metabisulfite – WMA006

http://traffic.libsyn.com/winemakersacademy/wma006.mp3Podcast: Play in new window | DownloadSubscribe: iTunes | Android | RSSAll About Potassium Metabisulfite Potassium metabisulfite is a complex additive. In this episode of the podcast I break down how it functions, what the difference is between potassium metabisulfite and sodium metabisulfite, as well as the difference between free and total sulfites (which come from potassium metabisulfite). It’s an important topic for many wine makers and consumers alike. One that deserves our attention to fully understand how best to work with it so that we can create the best possible wines. Adding to the complexity of it all are the many names by which it goes. You’ll see wine makers refering to potassium metabisulfite as PM, k-meta (the k stands for potassium on the periodic table of elements), and campden tablets. Winemaking Questions Here are all the questions addressed in this podcast. Listen using the player above to hear the answers. What temperature do I keep my wine at after fermentation? Can I degas my wine a second time if I didn’t get all the gas out the first time? Do you have to clean or wash grapes prior to crushing them? How long should I age a strawberry dessert wine? How long should I cold stabilize my wine for? Is there a difference between adding sugar at bottling vs during fermentation? Below are the resources mentioned in the show: Submit a recipe to be published at Winemaker’s Academy. Calculating Potassium Metabisulfite Additions Crushing and Destemming Grapes Photograph by: (WT-shared)...

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Selecting a Wine Making Yeast – WMA005

- Feb 12, 2014

Selecting a Wine Making Yeast – WMA005

http://traffic.libsyn.com/winemakersacademy/wma005.mp3Podcast: Play in new window | DownloadSubscribe: iTunes | Android | RSSSelecting the Right Wine Making Yeast Choosing a wine making yeast has both practical and artistic considerations. You have to consider the alcohol tolerance as well as the different flavor profiles they can produce. In the main topic for this episode I walk through my own method for Choosing the Right Wine Making Yeast as well as the resources I use to make sure my yeast strain of choice will work for me. Here are direct link to the  resources mentioned in the podcast: The Yeast & Grape Pairing Guide from MoreWinemaking.com Lellemand Yeast Quick Reference Sheet The article on Dr. Henick-Kling, How Yeast Affects Wine Flavors Lastly, here are the articles I wrote outlining an experiment I did using different wine making yeast to ferment juice from the same source. Collectively these articles are referred to as the Great Riesling Yeast Experiment: Part I, Inoculating the Yeast Part II, Secondary Fermentation Part III, Clarifying & Bottling The Tasting, find out if non-wine geeks could tell the difference Winemaking Questions Here are all the questions addressed in this podcast. Listen using the player above to hear the answers. What is wine conditioner? Isn’t oxygen introduce my wine when I punch down the cap? How do you (Matt) manage oxygen when you make wine? Should different grape varietals be fermented seperately and then blended together? Or can you ferment more than one varietal in the same container? How long before I can lay down my newly bottled wine? The following pages and products were also mentioned in this podcast: Winepros article regarding aerobic vs anaerobic conditions during fermentation, click here. Winemaker’s Answer Book by Alison Crowe. Bottle Shock (a movie about how Chateau Montelena won the famous 1976 Judgement of Paris wine tasting, I highly recommend watching this, it’s a fun movie) What do you think, can different yeast strains produce different flavor and aroma profiles from the same grapes? Please share your thoughts in the comments...

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The Specifics of Specific Gravity – WMA004

- Jan 30, 2014

The Specifics of Specific Gravity – WMA004

http://traffic.libsyn.com/winemakersacademy/wma004.mp3Podcast: Play in new window | DownloadSubscribe: iTunes | Android | RSSSpecific Gravity Specific gravity is one of the most important measurements a winemaker makes. It tells us how much sugar we have, how far along fermentation might be, when it ends, and how much alcohol was produced. In this episode of the Winemaker’s Academy Podcast the main topic and the quick tip both focus on specific gravity. What it means and how to get an accurate result when measuring it. Special Announcement Also in this episode there’s a very special announcement. The Winemaker’s Academy Recipe section has been launched. What makes this so special is that I’m looking for tried and true wine making recipes from winemakers like you. To see what we already have in there check the Wine Making Recipes page. If you would like to submit your own recipe please read Submit a Recipe for more information. The Questions As always there were some great wine making questions addressed in the Question and Answer segment. Here they are in order of appearance: Do I have to use the sorbate? I accidentally added the sorbate in the beginning of the wine making process. How do I process large quantities of apple juice for wine? There’s too much oak in my peach wine. Now what? How do I keep my wine safe while making another batch to blend with the first one? Pages & Products The following pages and products were discussed in this weeks episode: Specific Gravity Temperature Correction Calculator How to Use a Hydrometer (video) Hydrometer Test Jar Waterless Air Lock Do you have questions or topic suggestions for the show? Please email me and let me know about...

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The Yeast Life Cycle – WMA003

- Jan 15, 2014

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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Simplified Wine Making Process – WMA002

- Dec 31, 2013

Simplified Wine Making Process – WMA002

http://traffic.libsyn.com/winemakersacademy/wma002.mp3Podcast: Play in new window | DownloadSubscribe: iTunes | Android | RSSIn this episode of the Winemaker’s Academy Podcast we’ll be exploring a simplified way of looking at the wine making process. After all the better understanding we have of this process the better wines we’ll be able to make. The process discussed in the episode is based on an article I wrote previously entitled The Wine Making Process Simplified. Additionally the show covers a variety of questions from Academy members and fans. Here’s a taste of what’s covered: Is there a way to tell if there is still gas in the wine that needs to come out before I bottle? Which fruit is suitable for wine making other than grapes? Fizzy wine Does more concentrated juice (costs more) in the kit make for a better wine and why? My white wines they tend to look gold in color and not a clear light white. Why? Links to articles, tools, and books mentioned during the show: The Wine Making Process Simplified Winemaker’s Recipe Handbook How Wine Kits are Made – From Urban Vintner Hydrometer Test Jar Click here to subscribe to the podcast in iTunes. While you’re there consider leaving a review of the show too. Podcast Cover Photograph by: Jim...

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Are White or Red Wines Easier to Make? – WMA001

- Dec 18, 2013

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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