Selecting a Wine Making Yeast – WMA005

Premier Cuvee Wine Making Yeast
Rehydrating a 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. Continue reading “Selecting a Wine Making Yeast – WMA005”

The Specifics of Specific Gravity – WMA004

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.Measuring Specific Gravity

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. Continue reading “The Specifics of Specific Gravity – WMA004”

The Yeast Life Cycle – WMA003

Yeast is the star of the show when it comes to producing wine. Without these micro-organisms wine making itself would not be possible.

Wine yeast being hydrated in preparation for fermentation.
Wine yeast being rehydrated (currently in the lag phase)

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. Continue reading “The Yeast Life Cycle – WMA003”

Simplified Wine Making Process – WMA002

In 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:

White wine with an orange hue.
White wine with orange hue. Thoughts? Leave a comment below.
  • 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?

 

Continue reading “Simplified Wine Making Process – WMA002”

Are White or Red Wines Easier to Make? – WMA001

grapes400Here 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:

  1. What is easier to make, white or red wines and why?
  2. Trouble degassing.
  3. Is there any difference in adding the bentonite before primary fermentation or after?
  4. My airlock looks like it might dump into the carboy, what should I do?
  5. My wine is finished fermenting, Is it too late to add malolatic bacteria?
  6. We forgot to add the stabilizer powder to our Merlot red wine before bottling. What can we do?
  7. 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:

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 Bahn