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.”

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.

View Post

Keeping White Ferments Cool

In Whites by AdminLeave a Comment

There is general agreement that white juice should be fermented at cool temperatures, taking several weeks to complete the process rather than the several days common with red must. Keeping white ferments cool is particularly applicable for the aromatic style. The cooler ferments can yield better varietal fruit flavor.