Grapes

In Grape Purchase by AdminLeave a Comment

Grapes and Supplies for 2016 One of the main purposes of the Nanaimo Winemakers is to assist members in getting the grapes and supplies they need to make top-quality wine.  In 2016 the club will again be sourcing grapes from the …

View Post

Making Rosé Wine

In Rosé by AdminLeave a Comment

A rosé is a pink wine, somewhere in the color spectrum between a white wine and a red wine. Various other terms are used. A “blush” wine is a rosé at the whiter end of the pink spectrum. Terms like “white Zinfandel” or “white Merlot” also usually refer to a rosé wine. They are almost never truly “white.”

View Post

Making Red Wine

In Reds by AdminLeave a Comment

Making Red Wine Overview There are many ways to make red wine, including the most traditional of just stomping the grapes with your feet, letting everything ferment in open vats with whatever yeasts come with the grapes, and bottling the …

View Post

Cold Stabilization

In Whites by AdminLeave a Comment

Cold stabilization is a method of reducing the likelihood of bitartrate crystals (“wine diamonds”) forming in wine as it ages. This is particularly important for white wines.

View Post

Clarifying White Juice

In Whites by AdminLeave a Comment

If you are starting your white wine from fresh grapes (our Summerland Gewürztraminer, for example) rather than from a pail of juice from a winery, you need to know how to get “settled juice” and to time your “skin contact.”

View Post

Malolactic Chromatography Testing

In Vintners Corner by AdminLeave a Comment

Some wine experts claim that the accurate monitoring of Malo-Lactic Fermentation (MLF) is one of the most critical parameters in red wine making but one that is most commonly overlooked. Paper Chromatography is a simple qualitative analytical procedure that has been used for many years in the wine industry to assess progress in MLF.

Potassium Sorbate

In Vintners Corner by AdminLeave a Comment

Potassium sorbate, a widely used food preservative, is added in small quantities to sweet or semi-sweet wines to prevent further sugar fermentation. It is the only practical way for the home winemaker to guarantee that fermentation will not restart in the bottle.