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”

Degassing and Clarifying Your Wine

After a seemingly eternal fourteen days since racking it’s time to degas and add a clarifying agent to the kit wine.

The wine whip degassing tool.Degassing is a brut force method of removing suspended carbon dioxide. I purchased a Fermtech Wine Whip to help with this process and it saved me big time. More on that later.

Check out this video on degassing and adding a stabilizing agent to the wine. This is the final step before bottling. If this step isn’t done correctly your wine won’t clear and you won’t be able to move onto bottling! Continue reading “Degassing and Clarifying Your Wine”