Latest additions on 3-11-17

"Do I really need to test my Whites & Roses, each year, for Heat Stability/Bentonite?" Get the answer and the easy how-to info.

"Understanding and Managing Reduction Problems" by Ferreira/Franco-Luesma, U of Zaragoza, Spain. This is a super-intense explanation and clarification of the latest facts about the production of the "Sinkies"/Sulfur aromas. Unless you are chemistry competent, it's a slow read, but a very right on paper.

 

My article on "SO2/pH " is a bit long but very essential to one’s understanding of sulfite’s use, and limitations, in your winemaking. I’ve selected some specifics from Chik Brennemen’s (the winemaker at the university’s new training winery) recent presentation at “Wine Flavor 101” at UC Davis, professionals only, series of seminars. The sidebars are mine.

            Compliments of Hanna Instruments, check out the essential information on "The Care and Storage of a pH Probe". Frankly, without following these instructions on probe use, no pH meter will work well for you. I've observed that 95% of poor pH readings and general poor performance, are operator error. That usually means improper care and storage of your pH probe.

            Do I really have to keep all of my storage containers completely full? Can't I just gas them? Do yourself a favor and read "Film Organisms, Acetic Acid Bacteria and Yeast" by Michael Ramsey, UC Davis. He proves that there is no known substitute for a completely full container.

Professor Linda Bisson presented a really in-depth presentation and answer to the question "Do I Really Need to Nutrient Supplement my Fermentation? Or, the Role of Nitrogen in Yeast Metabolism and Aroma Production". As harvest nears, you need to be firmly grounded in the concepts of knowing if you need nutrients, what types of nutrients, when to use them and how much to use. Successful fermentation, the development of optimum flavors and the avoidance of off flavors/aromas depends on it.

           "2014 Harvest Re-Cap" and "What to Do Now". This is a really good and thorough run down on what you should be doing in your cellar, now in the Fall, to get your wines into the Spring aging sequence.

           "Where do Wine Taints, Off-Odors and Flavors come from?" Here's a set of of four in-depth article from the January 2015 Wine Flavor 101 seminar. Warning, these are a little deep in the chemistry. Just bear with it. There is a lot of good reference info that you really should be familiar with. "Taints from the Vineyard"; "Taints During Fermentation"; "Taints During Aging"; "Taints from MLF".

          "Sulfide Taint Mitigation" by Chik Brenneman gives some great advice, including his "Winemaker's Avoidance/Correction Tool Belt". I've linked it to the indispensible "Mercaptan Treatment Chart" and to the essential "Harvest Nutrient Risk Chart".

          Always, always do small lab tests/trials before correction/treating your main batch! Chik Brenneman (the winemaker at the university’s new training winery) offers his in-depth "Protocols for Fining Trials". We've attached our more basic "Finings" as a guideline for you to use. 

         Here's a series of really helpful and practical articles from SCOTT LABS:

         And, now a word on rehydrating your corks: Why is soaking in sulfite the absolutely wrong thing to do? How could it be wrong to get my corks really wet and soft? Here's some real info about rehydrating corks that you'll never see in any book": "How to re-hydrate Dry/Hard corks".  This is the real stuff, direct from the largest cork producer in Germany. 

Oh, no! Fires in Clear Lake & Trinity Counties! "Smoke Taint Removal. Fact or Fiction?"   Use this terrific link to ETS Lab's "Winemaker's Quarterly". Timely, in-depth and vital info for the serious wine geek. "My fermenting juice smells like rotting eggs. What should I do?" "Botrytis Cinerea, friend or foe?" "Taints from the vineyard": SMOKE TAINT / IBMP / EUCALYPTOL /INVASIVE INSECTS. "How to really check Potential Alcohol".               

More Info for Wine Geeks Only, to follow. Stay in touch.