Chardonnay Workshop – September 2015
Jan Nilsson
Whites
February 10, 2015
Making Rosé Wine
Admin
Rosé
September 2, 2019
Making Red Wine
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Reds
September 11, 2019
Cold Stabilization
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Whites
September 22, 2019
Clarifying White Juice
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Whites
November 3, 2019
Identifying and Preventing Protein Haze
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Vintners Corner, Whites
October 8, 2020
Understanding Sulfur in Wine
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Reds, Vintners Corner, Whites
December 15, 2020
Keeping White Ferments Cool
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Whites
January 1, 2021
Using Lysozyme
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Vintners Corner, Whites
January 14, 2021
Making Aromatic White Wine
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Whites
March 16, 2021
Making Full-Bodied, Wooded Style White Wine
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Whites
August 12, 2021
Making White Wines
Admin
Whites
September 21, 2021
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Yeasts commonly used by Nanaimo Winemakers
Rehydrating Yeast
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Adding Nitrogen To Fermentations
Using Sulfite (SO2) to Protect Wine
Understanding Sulfur Defects in Winemaking
Potassium Sorbate – Should you use it?
Malolactic Chromatography Testing
Should I fine my wine before cold stabilization
Making Red Wine
Making Red Wine
Making Rosé Wine
White Wines
General
Making White Wines
Making Light-Bodied, Aromatic Style White Wine
Making Full-Bodied, Wooded Style White Wine
Chardonnay Workshop – September 2015
Tips
Clarifying White Juice
Cold Stabilization
Using Lysozyme
Keeping White Ferments Cool
How to Prevent Protein Haze
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Yan Calculator
Links to Useful Winemaking Information on the Web
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Home
Contact Us
About
About Nanaimo Winemakers
Competitions
Nanaimo Winemakers 2018 Judging Competition
Nanaimo Winemakers 2017 People’s Choice Wine Competition
2017 Amateur Winemaker of Canada
Nanaimo Winemakers 2017 Summer Social Competition
2017 British Columbia Amateur Winemaker of The Year
Nanaimo Winemakers 2017 Competition
Nanaimo Winemakers 2017 Varietal Competition
Nanaimo Winemakers 2016 Competition
Winemaking
Vintners Corner
Yeasts commonly used by Nanaimo Winemakers
Rehydrating Yeast
Care and Feeding of Wine Yeast
Adding Nitrogen To Fermentations
Using Sulfite (SO2) to Protect Wine
Understanding Sulfur Defects in Winemaking
Potassium Sorbate – Should you use it?
Malolactic Chromatography Testing
Should I fine my wine before cold stabilization
Making Red Wine
Making Red Wine
Making Rosé Wine
White Wines
General
Making White Wines
Making Light-Bodied, Aromatic Style White Wine
Making Full-Bodied, Wooded Style White Wine
Chardonnay Workshop – September 2015
Tips
Clarifying White Juice
Cold Stabilization
Using Lysozyme
Keeping White Ferments Cool
How to Prevent Protein Haze
Tools
Yan Calculator
Links to Useful Winemaking Information on the Web
Forum
Member Log In
Members Only
Forums
Forums Search
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