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Articles    Tagged: Fermentation

Preparing White Juice for Fermentation
By Shea Comfort

by Shea Comfort     White wines are made using only the juice from the fruit, the solids are not included. In order to separate the juice from the solid parts of the grapes, we must crush and press the grapes before the fermentation begins. Once we the juice is...

White Winemaking Additives
By Shea Comfort

Once the pH, TA and sugars have been taken care of, you may want to consider incorporating some of the beneficial specialty winemaking additives into your must. For quite a while these additives have been readily available to commercial wineries but not packaged in smaller quantities for home...

Controlling Temperature for a White Fermentation
By Shea Comfort

Fermentation Temperature Every winemaker has a theory on what temperature to ferment at.  We have seen great wine fermented from a variety of different temperature schedules. You should pay attention to the temperature. It's definitely a good habit to note the temperature of the...

When is Fermentation finished?
By Shea Comfort

by Shea Comfort     In about two weeks most of the sugar will have been consumed by the yeast and fermentation will slow, making it easier to keep track of the falling sugar level of your wine. You want to be aware of your sugar levels because they will give you an...

Using Additives in the must
By Shea Comfort

Once the pH, TA and sugars have been taken care of, you may want to consider incorporating some of the beneficial specialty winemaking additives into your must. For quite a while these additives have been readily available to commercial wineries but not packaged in smaller quantities for home...

Red Wine Fermentation
By Shea Comfort

Your fermentation should become active anywhere from 1-3 days after introducing your yeast to the must. An important factor in determining how long it will take is the temperature of the must.  Yeast‟s rate of metabolism is directly affected by temperature: cold musts start fermenting...

Dilution and Chapitalization of Musts
By Shea Comfort

-Use filtered water, not straight from the tap if you can avoid it. Chemicals found in tap water (ex: chlorine) could possibly contaminate the final flavor of your wine or even be a precursor to TCA formation (cork taint)! A good source of clean water in a winery can be simply and conveniently...

About Acidity and Adding Acid to Must/Wine
By Shea Comfort

By Shea Comfort     Acidity in wine grapes is the product of several organic acids naturally found in the fruit. Tartaric and Malic make up the lion's share of these acids. We mostly focus on them during winemaking. Depending on when the fruit was picked and how...

Complete Must Adjustment Example: ºBrix, pH, TA
By Shea Comfort

    For this example, let's put everything together by taking a look at how we might deal with 25 gallons of Syrah must that is at 27.5º Brix, with a pH of 3.95 and 5g/L TA.  Fruit with these starting numbers will  definitely need some work before...

Guide to Macro Oxygenation and Fermentation
By Shea Comfort

An Introduction to Understanding Oxygen & Fermentation This  MoreManual!™ has been written to help explain how oxygen can be used as a tool during fermentation. Usually thought of as being problematic and something to avoid, oxygen, when properly understood and used...

Red Fermentation Checklist
By Shea Comfort

At the crusher: SO2: Use 50 ppm (1.6 g or ¼ tsp per 5 gallons of must). Add SO2 as soon as the fruit is crushed. Make sure to mix it completely throughout the entire must volume. Helpful hint: It’s convenient/easy to add the SO2 as the crush is taking place in 5 or 10...

White Fermentation Checklist
By Shea Comfort

At the crusher: SO2: Use 50 ppm (1.6 g or ¼ tsp per 5 gallons of must). Add SO2 as soon as the fruit is crushed. Make sure to mix it completely throughout the entire must volume. Helpful hint: It’s convenient/easy to add the SO2 as the crush is taking place in 5 or 10...
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