Category: Winemaking

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Potassium Bicarbonate and Cold Hardy Hybrids

This article is sponsored by Scott Laboratories. For more information on their tartrate stability product offerings, please contact Scott Labs at 800-821-7254 or send an email to info@scottlab.com. What a difference a year makes. A...

“Giving Grapes the Chair” with Pulse Electrified Fields 0

“Giving Grapes the Chair” with Pulse Electrified Fields

Electrical engineering meets enology in the following article from the Academicwino.com.  Putting “5kV to 1kA” of electrical juice into a bunch of grapes sounds dangerous, but it supposedly makes the wine darker.   See:...

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Tannin Additions in Red Hybrid Wines

Tannin is to red wine what acidity is to whites: a backbone.  Without either, it is difficult to make a balanced wine. This is one of the first principles I learned about winemaking (from...

New Scott Lab Handbook Features Chambourcin and Hybrids Sparkling Wines 0

New Scott Lab Handbook Features Chambourcin and Hybrids Sparkling Wines

The new Scott Laboratories 2013 Fermentation Handbook features short articles on Chambourcin and Hybrid Sparkling winemaking.  California based Scott Labs, a longtime friend of the Midwest wine industry, also has information on making mead,...

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Midwest Winemaker Q&A May 2013

This is the second part of the response to a reader question about adjusting SO2.  The first part of Piero’s answer appears below in his “March 2013” column and contains helpful background for this...

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Midwest Winemaker Q&A March 2013

Question from Patrick in Ohio: When adjusting the wine’s SO2 content, it is recommended to measure pH and free SO2, then add enough “meta” to achieve the 0.8 ppm molecular level. However, I assume...