Congratulations to Ian Murfitt of Nanaimo Winemakers for winning the Best Dry White and Best Vancouver Island White In the Saanich Sommeliers 2020 January Competition. I asked Ian for some details on his successful wine: “I got a bunch of …
Chardonnay Workshop – September 2015
View PostCold Stabilization
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.
Clarifying White Juice
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.”
Should I fine my wine before cold stabilization
Sometimes a new wine will have several defects, and it will be obvious to the winemaker that multiple fining treatments will be needed. In general, fining operations are done in the following sequence.
Care and Feeding of Wine Yeast
COMING SOON. In the meantime, see notes on Go-Ferm and Fermaid K by the manufacturer, Lallemand.