Comments on: A Wine Making Timeline http://winemakersacademy.com/wine-making-timeline/ Your Winemaking Educational Source Mon, 25 Jun 2018 06:33:55 +0000 hourly 1 https://wordpress.org/?v=6.5.2 By: Matt Williams http://winemakersacademy.com/wine-making-timeline/#comment-399 Mon, 06 Oct 2014 18:34:00 +0000 http://winemakersacademy.org/?p=2337#comment-399 In reply to Aaron Howard.

Hi Aaron, I’m glad to hear your wine is tasting and smelling good! Maceration is a touchy thing and I do believe it will vary from fruit to fruit and be further affected by the climate you’re fermenting in. Hot fermentation temperatures tend to speed things like this up. Keep me posted on your progress with this one! -Matt

]]> By: Aaron Howard http://winemakersacademy.com/wine-making-timeline/#comment-398 Fri, 03 Oct 2014 18:30:00 +0000 http://winemakersacademy.org/?p=2337#comment-398 Matt, I like your advice about when to rack off the grape skins. I removed the skins when gravity hit 1.020 which took about 4 days in primary. As a result, I didn’t have any funky, off-flavors from the decomposing skins. Historically, I’ve always left the skins in for 7 full days so I could get more tannins & color but I see now that it’s too long. These are concord grapes, by the way. Cheers!

]]> By: Matt Williams http://winemakersacademy.com/wine-making-timeline/#comment-397 Sun, 10 Aug 2014 14:27:00 +0000 http://winemakersacademy.org/?p=2337#comment-397 In reply to Skip O’Neill.

Absolutely Skip! I hope it does the trick for you. Please let me know how it turns out in the end.

Cheers!
-Matt Williams

]]> By: Skip O'Neill http://winemakersacademy.com/wine-making-timeline/#comment-396 Fri, 08 Aug 2014 18:43:00 +0000 http://winemakersacademy.org/?p=2337#comment-396 Thanks Matt for the insight and the help the other week with the idea to speed up primary fermentation of 70 lbs of Texas Merlot grapes. Your tip to increase the temperature just short of the yeast maximum helped prior to premature pressing. Two weeks later, so far so good.

]]>