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...

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...