During our recent club meeting where we explored Pinot Noir, our presenters discussed the different clones used, for example, in Oregon’s Willamette Valley – 777 or 667 being popular clones. Some of us were not up to speed on clone …
PINOT NOIR – THE HEARTBREAK GRAPE
Our March meeting of Nanaimo Winemakers took place again via Zoom and with the resourcefulness of our Education Coordinator – Cindy Scott – and the industry knowledge of our wine club presenters – Conny Classen and Robert Steinbach – members …
Making Red Wine
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 …
Care and Feeding of Wine Yeast
COMING SOON. In the meantime, see notes on Go-Ferm and Fermaid K by the manufacturer, Lallemand.
Yeasts commonly used by Nanaimo Winemakers
Yeasts commonly used by Nanaimo Winemakers These notes come (often directly) from the various manufacturer’s websites. All yeasts are from Lallemand except Vin 13 (Anchor) and VL1 and VL3 (Laffort). Compiled September 2005. Index of yeasts 71B BM45 CY3079 D47 …
Understanding Sulfur in Wine
Reduced sulfur compounds (those formed in the absence of oxygen) are a perennial problem in winemaking because they usually smell very foul (rubber, swamp, cabbage, garlic). They also reduce a wines mouth feel and enhance bitterness.