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Im considering placing an order for frozen must but Ive never used this product...

Administrator — Tue, 13 May 2008 07:20:00 GMT

Abstract:

Im considering placing an order for frozen must but Ive never used this product before having so far only used the kit concentrates. Are there differences in how "frozen must" would be used as compared to the "grape juice"??

Thanks for any info! GDA

Hello Gary,

Thank you for the question and it is a good one... There are some major differences between concentrates, juices, and must. I know that you did not ask specifically about concentrates, but I'm compelled to add them to the discussion. Concentrates, as the name describes is essentially a cooking down of a product to a point where the volume is small and it can keep for an extended period of time. Grape concentrate can often be found in kits and in some juices, which have been reconstituted. Some of what makes concentrates "desirable" is that a small volume and subsequent weight can be shipped to a customer and the cost to produce is typically economical. Of course, that says very little about outcomes from its use in winemaking. After all, what could that grape have been before it ended up becoming part of concentrate? It is argued that concentrates cook off much of the desirable character of the grape, though the counter argument is that improved technology has addressed that. Concentrates also tend to be sulfited very aggressively to promote long shelf life.

Juices made from grape, not concentrate, are what I consider to be the entry point at which a winemaker serious about outcomes should consider stepping into the hobby. White grapes are ideal is this form and reds, though not benefiting from skins, have gone through a process to capture color and some tannins. For a person with no equipment and desiring to make red wine, it is a suitable trade-off. The red in a red juice is typically achieved throu

An Important Word About Grapes

Administrator — Tue, 13 May 2008 02:55:00 GMT

Abstract:

An Important Word About Grapes

As we all know, grapes, and their juices, are natural products grown in vineyards throughout the world. They all exhibit unique qualities reflecting the immediate environment they grew in. This is referred to as ‘terrior’ in the language of grape growers. We at M&M Wine Grape Co. strive to offer to our valued customers the finest quality grapes and juices we can obtain from various grape growing regions of the globe. Our prices to you reflect the growing region’s rates to us as well as shipping to our facilities. Select (premium) regions/growers can and do demand higher prices than value priced vineyards due to the demand for their produce. Often the grape load per acre is significantly less than lower priced fruit, the grapes may be hand harvested, and packaging is meticulous with little or no material other grapes (MOG). Prices of all grapes are often established long before the grapes are mature and ready for harvest. In all cases the grapes are the product of the land. As such there are good vintages and better vintages. As a simple example compare the price disparity of a box of Napa cabernet sauvignon to a similar box from the Central Valley. They will both produce a quality wine in the hands of a skilled winemaker, but one will most likely offer more depth of character than the other.

The quality of the wine produced is to a very large extent dependent upon the skill of the wine maker and how well he/she can work with a vintage-driven natural product and draw out all the positive qualities inherent in the grape. Each vintage presents a different combination of factors thus challenging the wine maker to work with what Mother Nature has offered. It depends upon what the wine maker is trying to create and his/hers skill in extracting the desired sensory characteristic of the grape. As the old wine maker’s adage states, ‘you can make good wine from

Is preservative E223 a common sulfite in wine?

Administrator — Wed, 05 Mar 2008 00:51:00 GMT

Abstract:

Hello,

E223 is another name for food grade Sodium Metabisulfite. In winemaking this product may be used for sanitization, but should not be used for stabilizing your wine, i.e. should not be added to your wine for its antioxidative quality.

Moreso, Sodium Metabisulfite is not a good choice because of the residual it leaves behind even in the course of sanitization.

The best choice for a winemaker is to use Potassium Metabisulfite, which may be used both for sanitization and stabilization. Hence, there is no true need for E223 in the wine cellar.

I hope this helps to answer your question.

- Nick Coppola
juicegrape.com support

I have been making wine from kits and fresh juice for about 1 1/2 years. My first batches had somewhat a yeast type taste at bottling. The wine was very drinkable, but the smell and flavor was off. The wine still has these flavors and smell after being bottled for a year. I tried filtering for the first time last week end using a Mini Jet filter (with a #2 medium filter) and noticed a big.... big..improvement in flavor and smell of my current wine. I even opened several bottles of my wine wit

Administrator — Tue, 26 Feb 2008 03:46:00 GMT

Abstract:

Dear Stan,

Without tasting the wine it is difficult to tell what is in your wine. My first thought was H2S but you say it was removed after filtering. Therefore it sounds more like an organic material that is being taken out in the filter. To answer your second question, yes, a filter will remove some desirables as well, but in your case it seems there is an overall improvement. Also I would doubt at the #2 level filter you are taking out any good stuff. Sounds like the "goobers" you are removing are the source for the smell.

Bob Herold
Winemaker, M&M Wine Grape

Chilean Wine Invasion!

Administrator — Wed, 20 Feb 2008 09:53:00 GMT

Abstract:

Chilean Wine Invasion!

Hola fellow winemakers! The Chilean harvest is approaching with much anticipation this year. Are you ready? Chile is a grape growing region which has been gaining much popularity. However, most people do not know how much history Chile has in the winemaking world. Chile has been growing grapes since the Spanish brought vines over during the 1500’s. Since that time, Chile and many parts of South America inherited different varieties of wine grapes. In the 1800’s Chile was able to obtain European Bordeaux vines which hadn’t been affected by phylloxera yet, one of those grape vines being Carmenere.

Carmenere is a grape variety that is often confused with Merlot. Not until French scientists studied the Chilean grape harvest, did they notice that the vines had been mistaken for Merlot and therefore some of the first bottles of Chilean Merlot were actually Carmenere. Now Carmenere is a staple to the Chilean wine industry.

As a wine, Carmenere grapes produce certain peppery notes on the nose and pallet. When we say peppery we mean similar to that of a chili pepper, which matches very well with the region. We would venture to assume this is in correspondence with the terroir of Chile. In October of 2007 several Sommeliers and other important wine experts tasted 25 Carmenere wines from Chile. The styles of the wines were all across the boards, from floral tendencies to juicy plum flavors. However, the one thing they all had in common was the peppery notes. Overall, Carmenere was decided to be a variety that produced a great value wine and possibly a new wine to be reckoned with.

From these results, this variety seems to allow the winemaker a great ability to be creative. The grapes can take on many different styles depending on the like and want of the winem

Rack Wine

Administrator — Wed, 20 Feb 2008 09:24:00 GMT

Abstract:

How to Rack Wine
"Racking" wine is the process of separating wine from its sediment, or lees, and transferring the wine into another container using a siphon.

Prerequisites:	A Discussion on Residual Sugar A number of wine styles traditionally call for a certain amount of sweetness, such as in Sauternes, Ports, etc. This sweetness is referred to as ‘residual sugar’. Fermentation of the juice is interrupted at some desired sweetness level through the addition of sulfites, sorbates, and/or alcohol, to levels which will cause the fermentation to stop, leaving a residual, hence the term. As a winemaker, individual taste preferences can be easily incorporated into any wine produced at home, regardless of grape varietal. Some wines are too dry or may exhibit harsh acidity on the finish and become uncomfortable to consume. In such instances a very small amount of sweetness can be added back to remove or mask the harshness without increasing the perceptible level of sweetness. In the event of excessive acidity sweeteners often hide the tartness much the same as when adding sugar to lemonade. In either of the above cases, adding the sweetener is achieved with the same process. When a juice is fermented into dry wine, that is, fermented to 0^o Brix, the yeast either dies or goes dormant due to the lack of nourishment, i.e., sugar. It will remain in this state until a new source of fermentable sugar is discovered. Therefore, before any sugar is introduced to sweeten the wine, the yeast must be either removed or rendered completely inactive, even in the presence of sugar. If mechanical filtration, to a sterile (approximately .20 micron) level is available, the yeast may be completely removed from the wine to achieve an inert state with respect to refermentation. If this method is utilized be aware that other beneficial wine components may also be removed in the process. If filtration to a sterile level is not feasible, the yeast must be attenuated in place. This is most easily accomplished with the Do you have any thoughts on the practice of charging the ullage of a secondary ferm vessel with CO2 as opposed to filling with finished wine or distilled water? Im giving it a try this year. Administrator — Wed, 12 Dec 2007 17:11:00 GMT Abstract: Per Bob Herold, M&M Staff Winemaker: As far as filling ulage is concerned. the best option is always wine. If you don't have any more of the same, use another sound wine you may have in the house. If you don't have any in the house buy a bottle at the store and fill the space. If you have any left over, you've got a bonus. The wine should always be in a similar state, ie, same residual sugar level, same sulfites level,same sorbated level, same ML condition, etc. Inert gases can also be used. Carbon dioxide is the least expensive and most readilly available. Argon, nitrogen are also possibilities if you can get a source. Nick C. got a tank of Argon from BOC Gases, I believe here in CT and uses that when wine is not an option. Remember that the tanks of each gas is different, ie, not interchangeable; niether are the control valves. As long as the gas is heavier than air it will work. There is always a slight chance of the wine absorbing some amount of the gas. Using water is also acceptable provided you do not exceed 5% of the total volume; otherwise you end up with a watery tasting wine. M&M staff have used all the above methods with much success, though wine is the absolute best. Hope this helps. Residual Sugar Administrator — Tue, 13 Nov 2007 06:58:00 GMT Abstract: The attached article, in pdf form, provides good information on the concept of residual sugar and its role in winemaking. If you do not have adobe acrobat for viewing this attached article, you may click here to begin the installation process. Purchased 23 l pail of your grenache juice on Oct. 8th. brought must to room temp of 75 degrees over a 24 hour period. Dissolved 3 crushed campden tablets into must and waited 24 hours. prepared Lalvin D 47 yeast and added to must. stirred must twice a day for 7 days. Day 7 SG read below 1.00. Transferred must to 5 gallon carboy an attached airlock. After 24 hours there is no activity in carboy. With SG reading of below 1.00 is my fermentation complete? Is this normal? Is there anything Administrator — Mon, 22 Oct 2007 13:29:00 GMT Abstract: Dear Bob, Keeping it simple, the only thing I may have done differently is to have added the Campden tablets right up front and allow the juice to come-up to temperature under the influence of the Campden tablets. Other than that, I'd say that you look to be right on track. Your wine should now be dry, if that is your taste for Grenache. If not, and you wish to add residual sugar back into the wine, you will need to make sure your wine has been clarified through racking or some other means. You will also need to add a sufficient level of sulfite to prevent malolactic from starting on its own and some Potassium Sorbate. A simple syrup made from heating cane sugar (table sugar) in water can be used to determine the volume ratio to add into the wine to produce the desired residual sweetness. I'm going to see about getting an article posted that addresses adding residual sweetness to a wine and does so in more detail. I hope this helps answer your question. Thanks, - Nick Coppola juicegrape.com support what does MLF mean......what is mlf? Administrator — Tue, 09 Oct 2007 02:14:00 GMT Abstract: Hi Bill, MLF is just an abbreviation for Malolactic Fermentation. See the related article. - Nick Coppola juicegrape.com where can I find tips on how much yeast nutrient to use? Administrator — Sat, 06 Oct 2007 23:04:00 GMT Abstract: Hello Dave, The instructions for use of the Fermax product, which is the one I believe that you are referring to is as follows: 1 teaspoon per gallon I would not add the yeast nutrient at the start of fermentation, but instead between 1/4 and 1/3 of the way through fermentation. If you are looking to give your yeast a jump-start, you might consider using GoFerm in the yeast rehydration water. I hope this helps you... - Nick Coppola juicegrape.com when juice from grapes is used to make wine,is there any extrasulfites added, or is it all naturaljuice.Do they add any sulfites to preserve the juice until it is sold. Administrator — Tue, 02 Oct 2007 01:01:00 GMT Abstract: Hello Richard, The addition of sulfites at a level of 30-50 ppm may be added to inhibit any native yeast from fermenting, but it depends upon the approach taken by the juice packer. Our M&M juices are mildly sulfited to inhibit fermentation until the commercial yeast strain of choice has been selected and pitched into the juice. Other producers like Mosti Mondiale will "yeast seed" their juices such that it is ready to go at the time of purchase - just let it come to room temp and away it will go... I hope this helps answer your question. Thanks, Nick Coppola juicegrape.com support We did not test for ph,acid sulphite on day one with the red. how can we do proper measure with kits now that color has started to change to red Administrator — Fri, 28 Sep 2007 10:41:00 GMT Abstract: Hello Rick, While we prefer that you make your adjustments for sugar, acid, and pH up front and prior to fermentation, all is not lost if we need to make adjustments afterward. The reason for all the up front testing is to give us a baseline of the juice or must to be fermented and to use that information to make any necessary adjustments such that the juice falls into an optimal range for fermenting. Imagine lining a target up in your sites and adjusting for wind and drag. The one exception is with the sugar (or Brix/Specific Gravity reading). We like to know sugar upfront so we can assess if the resulting wine will have the appropriate alcohol level. Knowing the level of sugar available for fermentation prior to onset of fermentation helps to establish a baseline that will aid us in determining the source of a problem should the fermentation not complete or better yet, allow us to prevent the problem before it occurs by adjusting the sugar upward or downward. Once the wine is "red" and I assume fermenting, you would use the hydrometer to test for remaining sugar and track the progress of the fermentation. Use of a pH meter should work as it would any other time. An acid titration on a slurry of fermenting must - even one that has been diluted with distilled water may be difficult to ascertain unless done with an apparatus that measures the end point chemically versus the use of a color change. I hope this helps with your question. If not, please call in and we will try to assist you as best as possible. Thanks, - Nick Coppola juicegrape.com looking for grape blends (recipes) to help mello wines.We make Cab Sav, Merlot, Ruby Cab and Old Vin Zin. Typically 100% of each batch.Should we try mixing 30% Ruby cab w/ cab sav or with OV Zin...etc?? Administrator — Thu, 13 Sep 2007 00:11:00 GMT Abstract: Producing a wine that is smooth and very drinkable starts well before the blending phase. In fact, it starts with getting a handle on the chemical properties of the juice or must you are working with. Knowing the Brix, pH, and TA is your first opportunity to ensure that those aspects are appropriate for the wine you are attempting to produce and provides you with an opportunity to make any corrections right up front. Next, research suggests that using a commercially available cultured yeast, as opposed to fermenting on native yeast, has a direct impact on sensory characteristics of a resulting wine. Let me draw your attention to the article associated with the link below. http://www.winebusiness.com/Html/MonthlyArticle.cfm?dataId=32888 Now, assuming that you have adjusted your TA appropriately and have used a cultured yeast, we can then look at metabolising malic acid to lactic acid through Malolactic fermentation. The result which is often perceived as a softening of the wine. Beyond this, the choice to take two wines and blend them can be done to achieve the following improvements in TA, pH, color, aromatics, alcohol, and as suggested, to soften a tannic wine. That is often the case with the most well known Cabernet/Merlot blends. For example, a little Merlot will soften a Cabernet and help to make it more palatable to a broader audience. Conversely, a little Cabernet added to a Merlot will serve to give the Merlot a bit more structure. I hope this helps to provide some perspective. Nick Coppola juicegrape.com The Winemaking Tradition Administrator — Thu, 12 Jul 2007 03:13:00 GMT Abstract: The Winemaking Tradition Just this past week I had the pleasure of assisting a family consisting of a father, his son, and his son’s 4 year-old boy. I wanted to share this experience because I believe it epitomizes what winemaking means to many people. The older of the three mentioned as he awaited to receive his load of grapes that he and his father-in-law had together made the wine that was shared at his wedding many years earlier. For the little boy, it was an awesome site to see case upon case of grapes – perhaps more than he had ever seen - and to be able to taste the grapes that his father and grandfather would use to make this year’s wine. Perhaps it was the experience with his father-in-law that started this gentleman in his interest in winemaking? Perhaps it would be this year’s exposure to winemaking that would be the little boy’s calling to winemaking as he grew older? And for the little boy’s father, I will assume it was his father who passed along the wine-making tradition, as is the case with many families of European decent. I did not get a chance to ask the gentleman exactly how he got started in wine-making, but in seeing that his experience had spread to his son and that even is grandson was being included, I could tell that for this family the wine-making tradition had taken root. For me, I missed out on what would have been a wonderful experience with my grandfather, as he passed away before I had the opportunity to share the experience with him. Instead, the tradition was woven into storie Traditions - Fourth of July Perspective Administrator — Thu, 12 Jul 2007 03:12:00 GMT Abstract: Post 4th of July Perspective Nick Coppola, July 2007 This editorial is a follow-up to the article on Traditions, I wrote this past year… The other evening my family and I got together with some friends to enjoy the Fourth-of-July fireworks display in our hometown. Afterward, we sat around conversing and someone said to me “So, I’m told that you make wine…” I coolly replied that I do and am in the process of improving my skills as a winemaker. I had to play it cool because typically that comment would get me on a roll – like a preacher on Sunday professing the good word and frankly I didn’t want to send people running. I casually suggested to that person and to the group that it just so happened that I had a bottle if anyone would like to try it. You know, like a chef carries his or her knives…so I too carry. I proceeded to pull out a 2005 Barbera that I had made from some of our Lodi product. The wine itself could be characterized as rich, very drinkable and with a smooth finish. Now, amongst the group was a gentleman many years my senior who had made wine as a child and had done so as self-proclaimed “the old way”. He sat in a manner, as if to say “I’ll be the judge of this.” And so, his first question was…you guessed it… “So, do you use sulfite?” I explained, that I do use sulfite for sterilization and judiciously for stabilization. As the man sipped the wine, he began to go into stories of his youth and how he too had made wine. It was a proud account of his having made wine and it was like the wine was a key to open a box of memories, all of which were charged with emotion. I could tell that they were good memories and he was savoring them. I sat and listened intently. Finally in one short comment the gentleman said “This wine is actually very good…” I’ve always been the type to seize Sulfite Allergy Administrator — Mon, 25 Jun 2007 03:52:00 GMT Abstract: The attached article, in pdf form, discusses allergy and headache related to consumption of wine. If you do not have adobe acrobat for viewing this attached article, you may click here to begin the installation process. What is the advice on washing wine grapes? Are pesticide levels prescribed or otherwise controlled to protect against ingesting pesticides? Administrator — Wed, 25 Apr 2007 04:31:00 GMT Abstract: Hi John, all commercially available grapes have some pesticides applied during the growing season. There are specific times assigned to each spray as to length of time the grapes can be harvested after application of the pesticide. Growers are very attuned to those dates. they are also monitored by government agencies from time to time. Some grapes are also sprayed with sulfites after harvesting and before shipping to help preserve the freshness of the fruit. Still other grapes are packed with SO2 sheets to achieve the same. Many home wine makers hose their grapes down as a matter of habit to rid some of the residual from the fruit. There is no harm in doing this provided excess water does not remain on the fruit which could dilute the juice. The decision is the wine makers. The processing of wine grapes is no different to any other produce we purchase in the super markets for home consumption. Hope this helps. - Bob Herold juicegrape.com support Drinking Wine with Purpose Administrator — Fri, 13 Apr 2007 08:52:00 GMT Abstract: The attached article, in pdf form, discusses How Winemakers can improve their ability to craft wine through tasting. If you do not have adobe acrobat for viewing this attached article, you may click here to begin the installation process. I have an old barrel that I presume was used for beer, (because it says Anheuser-Busch on it) It is in very good condition and I was wondering if it was cleaned and sanitized would it be ok to use for wine? Or would the beer taste come through and ruin my wine? Administrator — Mon, 09 Apr 2007 06:06:00 GMT Abstract: Before going into the answer to the question, I'd like to provide two cautionary notes: 1. Kegs are the property of the brewery whose name is stamped on the barrel. I'm not sure if AB has a program to sell barrels through certain channels, but I'd caution anyone to ensure the barrels they are using have been obtained legally. We at M&M do not endorse unlawful attainment of kegs nor the reconditioning of such kegs. 2. Removal of the ball valve can be a dangerous task because the valve is under pressure. All pressure needs to be released before attempting such a task and the valve should be removed immediately after the pressure is released. Not doing so, may result in re-pressurization if there is still beer in the keg. Removal of the ball valve can be achieved using a screwdriver, hammer, and needlenose pliars. Do so, at your own risk. Now, to answer the question...kegs can be used and make fine vessels for storing wine. Once the ball valve is removed, the keg should be washed using either brewery cleaner, coda ash, or B-Brite. Clean and rinse thoroughly. Invert and let dry. Then cover the opening and test after a couple of days to see if there is any residual beer odor. If there is, repeat the wash and dry process until there is no scent. The stainless should not store any odor causing elements, rather any hops oil residue needs to be cleaned from the stainless surface. Once clean, you should be able to use the keg for wine storage. Remember, the same rules apply for ulage in kegs as they do in carboys. It is always best to keep the keg topped off. I hope this helps! Salud! To Chilean Wine Administrator — Wed, 14 Feb 2007 11:03:00 GMT Abstract: The attached article, in pdf form, discusses Chile as a source for fine wine and wine grapes. If you do not have adobe acrobat for viewing this attached article, you may click here to begin the installation process. It''s your Choice - Carboys versus Demijohns Administrator — Wed, 20 Dec 2006 19:28:00 GMT Abstract: The attached article, in pdf form, examines the practicality of Carboys and Demijohns - recommendations are proposed. If you do not have adobe acrobat for viewing this attached article, you may click here to begin the installation process. ph, Total Acidity, & Titratable Acidity Defined Administrator — Wed, 20 Dec 2006 19:20:00 GMT Abstract: The attached article, in pdf form, provides definitions for related and commonly confused wine making terms. If you do not have adobe acrobat for viewing this attached article, you may click here to begin the installation process. Inspection and Care for Your Barrel Administrator — Wed, 20 Dec 2006 18:54:00 GMT Abstract: The attached article, in pdf form, provides good information on inspection and care of wine barrels. If you do not have adobe acrobat for viewing this attached article, you may click here to begin the installation process. Citric Acid and Sufilte Barrel Preparation Administrator — Wed, 20 Dec 2006 18:51:00 GMT Abstract: The attached article, in pdf form, provides good information on using Citric Acid and Sulfite solution for the purpose of preparing and storing wine barrels. If you do not have adobe acrobat for viewing this attached article, you may click here to begin the installation process. About Citric Acid Administrator — Wed, 20 Dec 2006 18:31:00 GMT Abstract: The attached article, in pdf form, provides good information on Citric acid. If you do not have adobe acrobat for viewing this attached article, you may click here to begin the installation process. How can I get my wine to taste like a commercial purchased wine? Also, do you recommend adding wine tannin to the carboy to give the wine a dryer taste to the pallette or will it ruin the wine? Administrator — Tue, 19 Dec 2006 01:32:00 GMT Abstract: There are two good questions here... First let me address the question of producing a wine like a commercial wine. Some people claim they like homemade wine because it IS NOT commerical. Others like you and I would like ours to be more like commercials - characteristic of the grape or style and something you might think was purchased from a respectable wine shop. To that point, when you say you want it to be more like commercial wines, you've got to zero in on the one you would want your wine to be like and analyze that wine for its qualities. What do you like about it? What don't you like about it? Take that commercial wine and test it for final pH, acid, alcohol, and residual sugar. What type of grape? or is it a blend of several grapes? Has it been on Oak? Is there a soft velvety mouth feel or buttery character that might indicate malolactic or partial malolactic fermentation? You will basically use your goal to reverse engineer your wine. So, now when you purchase your grapes/juice you know what you are shooting for. That coupled with good obsessive-compulsive recording keeping :-) and good winemaking practices will give you the best chance for creating something like what you had hoped for. If not, it should still be pleasant... Tannin gives the impression of dryness in wine. It is that astringent feel we get in our mouths when drinking a wine heavy in tannin. In the right amount, the wine will present an interesting dimension and character. Without sufficient tannin, the wine will be flat and lacking character. Tannins are naturally present in the skins, seeds, and stems of wine grapes. Because white wines or wines treated like a white wine during preparation are typically produced without skin contact, white wines are typically lighter in tannin than its red counterpart. Amongst red wines, tannin will vary based upon the level of contact with Vinoferm Acid SO2 Test Kit Administrator — Mon, 18 Dec 2006 07:44:00 GMT Abstract: The attached article, in pdf form, provides instructions on the use of the Vinoferm Acid Test Kit. If you do not have adobe acrobat for viewing this attached article, you may click here to begin the installation process. Sulfite - So what's the Story on the Most widely Used Wine Additive? Administrator — Mon, 18 Dec 2006 07:43:00 GMT Abstract: The attached article, in pdf form, provides detailed information and guidance on the use of sulfite in must and wine. If you do not have adobe acrobat for viewing this attached article, you may click here to begin the installation process. A 360 degree View of Malolactic Fermentation Administrator — Mon, 18 Dec 2006 07:26:00 GMT Abstract: The attached article, in pdf form, provides good information on Malolactic Fermentation and its role in winemaking. If you do not have adobe acrobat for viewing this attached article, you may click here to begin the installation process. Home Winemaker's Guide To The De-Acidification of Must and Wine Administrator — Mon, 18 Dec 2006 07:10:00 GMT Abstract: The attached article, in pdf form, provides information on deacidification techniques for must and wine. If you do not have adobe acrobat for viewing this attached article, you may click here to begin the installation process. About Yeast Administrator — Mon, 18 Dec 2006 07:06:00 GMT Abstract: The attached article, in pdf form, provides good information on yeast and its role in winemaking. If you do not have adobe acrobat for viewing this attached article, you may click here to begin the installation process. Use of Accuvin's Malic Test Administrator — Mon, 18 Dec 2006 06:57:00 GMT Abstract: The attached article, in pdf form, provides instructions on the use of Accuvin's Malic Acid Test. If you do not have adobe acrobat for viewing this attached article, you may click here to begin the installation process. I purchased Zin Syrah Pinot Riesling I wondered if I need to adjust sugar or acid levels on any of these juices I used to buy my juice where they provided the brix and acid levels .... would apreciate input......... Thanks Administrator — Sat, 16 Dec 2006 05:10:00 GMT Abstract: Juices from different suppliers may be "corrected" and then again they may not be. As we take on more juice suppliers, we are working to identify how each supplier handles their juices to better position you for success. Correction may include adjustments to sugar (Brix), acid, pH, and may even include yeast seeding. The related article provides what I feel is a fool-proof way of approaching any juice. Nick Coppola - juicegrape.com support Use of the Pearson Square Administrator — Sat, 16 Dec 2006 04:53:00 GMT Abstract: A fellow winemaker submitted the following question: "I have a great blending question for you. I think this will be a great addition to you library of articles. Can you explain how the Pearsons Square works? Is this a tool that you would use to balance taste, acidity or acohol content. Have you used it for blending and can you provide an example? I read about and cant seem to get a grasp on how to apply it." Actually, the Pearson Square is a valuable tool once you get the hang of how to use it and how it is best used. In the attached article, I've attempted to describe the what and how of the Pearson Square. I hope that you will find it useful and help to clarify any questions that you may have. Nick Coppola juicegrape.com support The attached article, in pdf form, provides good information on the Pearson Square and its uses. If you do not have adobe acrobat for viewing this attached article, you may click here to begin the installation process. Did Someone Say Paisano??? Administrator — Mon, 27 Nov 2006 15:27:00 GMT Abstract: Did Someone Say Paisano??? I have to admit, it is not beneath me to partake in a glass or several of Carlo Rossi's Paisano. It has been officially declared as the house wine at my parents. However, that is not why I am writing this. I received a question pertaining to Paisano and have thought on this a bit myself...what exactly makes Paisano the highly drinkable wine that it is? Like it or not, Carlo Rossi is to me like Budweiser is to beer consistently producing wines for the masses that are quite tasty. A big cab they are not, at least in the jug wine line. However, to encounter a red wine that is light, crisp, low in tannin, and with just enough residual sugar is something to admire and consider for your wine making repetoir. My frame of reference akins it to a picnic red, which is a relatively low alcohol red, light in body and smooth to drink. Now, I cannot go into how to make Paisano because I don't have their recipe, but I did find some information that may prove useful. Mike Dunne of the Sacramento Bee wrote an article titled "Wines of yesteryear still kicking". Apparently, Paisano was a big hit with hippies. Originally called Carlo Rossi's Red Mountain, the wine was said to be found in every VW van. I'll assume that the hippies were responsible drivers and picniced a lot. How nice... More interesting, the wine of today is said to be a blend of Zinfandel, Barbera, French Colombard and Chenin Blanc. Call it a starter wine, pizza wine, or picnic wine it certainly has its share of fans with over 2 million cases sold a year and I would personally consider adding it to my wine making ventures. So, how do we bridge the gap? I'd start by testi Do I need to add Potassium Sorbate to the wine in the carboy to prevent re-fermentation at some point? Administrator — Sun, 26 Nov 2006 22:57:00 GMT Abstract: My personal opinion through experience is that the choice to add Potassium Sorbate to a wine must be made in good conscience. Potassium Sorbate is merely a yeast inhibitor and works best in a scenario where the wine has been well-clarified and so would be acting upon a minimal population of viable yeast cells. Working in conjunction with Potassium Metabisulfite, the two are thought to work better than just meta alone. However, it is important to keep in mind that Meta is the one of the two that is an anti-bacterial and which in sufficient concentration makes the wine unsuitable for any microbial activity other than the action of desirable wine yeasts. This is where the conundrum occurs…if Meta allows for desirable yeast, than won’t my wine with residual sugar start to ferment? The answer is quite possibly…if you don’t either a) use potassium sorbate or b) sterile filter the wine. There are pros and cons to both. Sterile filtering can remove some of the character of the wine, but conversely is most ideal for this type of wine. The addition of Potassium Sorbate can be enough to inhibit refermentation, but needs to be added in sufficient amount to be effective and can impart a faint but noticeable and perhaps undesirable taste to the wine. Web resources discuss the inter-relation of wine pH, concentration of free SO2, percent alcohol by volume, concentration of sorbate and viable yeast cell concentration. Assuming that pH and Free SO2 are maintained as recommended and that the wine has been clarified, the amount of Potassium Sorbate to add will decreased as the percent alcohol by volume increases. Most literature suggests that ¼ teaspoon per (~2 grams) is sufficient and you should follow the instructions provided. One major caution, I cannot emphasize enough that Malolactic fermentation (MLF) and Potassium Sorbate do not play well. The result of introducing Potassium Sorbate into a wine that has undergone or und Practical Differences Between Refractometers and Hydrometers Administrator — Mon, 13 Nov 2006 05:48:00 GMT Abstract: The attached article, in pdf form, provides good information on the practical differences between the use of a Hydrometer and the use of a Refractometer. While the two tools tell winemakers similar information, they use different methods to do so and have ideal usage scenarios. If you do not have adobe acrobat for viewing this attached article, you may click here to begin the installation process. Managing the Move from Primary to Secondary Fermentation Administrator — Wed, 18 Oct 2006 10:39:00 GMT Abstract: The attached pdf article examines the cues by which a winemaker can know that it is an ideal time to move from the primary fermentation vessel and to the secondary. It also discusses what the winemaker should typically experience once the wines are in the secondary vessels. Actual pressing is not discussed in this article. If you do not have adobe acrobat for viewing this attached article, you may click here to begin the installation process. Communicating with Your Wine Administrator — Wed, 18 Oct 2006 10:38:00 GMT Abstract: The attached pdf article takes a relationship therapist's approach to the importance of communication and the winemaker's relationship with grapes he or she is using in crafting a wine. The purpose of the article is to draw attention to the need for regular assessment of the information that grapes, must, and wine have to share pertaining to sugar, acid, pH, etc. and the importance for understanding the significance of that information with regard to the winemaker's expectations. If you do not have adobe acrobat for viewing this attached article, you may click here to begin the installation process. Film Yeast a.k.a "Wine Flowers" Administrator — Wed, 11 Oct 2006 03:15:00 GMT Abstract: The attached article, in pdf form, provides good information on film yeast, its causes, and its prevention. If you do not have adobe acrobat for viewing this attached article, you may click here to begin the installation process. Simple "How-To" for Red Wine Administrator — Wed, 11 Oct 2006 03:14:00 GMT Abstract: The attached article, in pdf form, provides good information on the basics of making red wine. If you do not have adobe acrobat for viewing this attached article, you may click here to begin the installation process. Adjusting Acidity Administrator — Wed, 11 Oct 2006 03:13:00 GMT Abstract: The attached article, in pdf form, provides good information on how to adjust acidity in wine-making. If you do not have adobe acrobat for viewing this attached article, you may click here to begin the installation process. Simple "How-To" for White Wine Administrator — Wed, 11 Oct 2006 03:13:00 GMT Abstract: The attached article, in pdf form, provides good information on the basics of making red wine. If you do not have adobe acrobat for viewing this attached article, you may click here to begin the installation process. Acid Titration Administrator — Wed, 11 Oct 2006 03:10:00 GMT Abstract: The attached article, in pdf form, provides good information on Acid Titration, its purpose, and directions for performing a titration. If you do not have adobe acrobat for viewing this attached article, you may click here to begin the installation process. Acidity Administrator — Wed, 11 Oct 2006 03:10:00 GMT Abstract: The attached article, in pdf form, provides good information on the role of acid in wine. If you do not have adobe acrobat for viewing this attached article, you may click here to begin the installation process. Understanding Ph Administrator — Wed, 11 Oct 2006 03:09:00 GMT Abstract: The attached article, in pdf form, provides good information on the role of Ph in wine-making. If you do not have adobe acrobat for viewing this attached article, you may click here to begin the installation process. Sulfur Dioxide Administrator — Wed, 11 Oct 2006 03:09:00 GMT Abstract: The attached article, in pdf form, provides good information on sulfur dioxide and its role in wine-making. If you do not have adobe acrobat for viewing this attached article, you may click here to begin the installation process. Cleansing Agents Administrator — Wed, 11 Oct 2006 03:08:00 GMT Abstract: The attached article, in pdf form, provides good information on the types of cleansing agents used in wine-making. If you do not have adobe acrobat for viewing this attached article, you may click here to begin the installation process.

Juicegrape.com - Article Base

Im considering placing an order for frozen must but Ive never used this product...

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Chilean Wine Invasion!

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where can I find tips on how much yeast nutrient to use?

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The Winemaking Tradition

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Drinking Wine with Purpose

I have an old barrel that I presume was used for beer, (because it says Anheuser-Busch on it) It is in very good condition and I was wondering if it was cleaned and sanitized would it be ok to use for wine? Or would the beer taste come through and ruin my wine?

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Vinoferm Acid SO2 Test Kit

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Use of Accuvin's Malic Test

I purchased Zin Syrah Pinot Riesling I wondered if I need to adjust sugar or acid levels on any of these juices I used to buy my juice where they provided the brix and acid levels .... would apreciate input......... Thanks

Use of the Pearson Square

Did Someone Say Paisano???

Do I need to add Potassium Sorbate to the wine in the carboy to prevent re-fermentation at some point?

Practical Differences Between Refractometers and Hydrometers

Managing the Move from Primary to Secondary Fermentation

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Film Yeast a.k.a "Wine Flowers"

Simple "How-To" for Red Wine

Adjusting Acidity

Simple "How-To" for White Wine

Acid Titration

Acidity

Understanding Ph

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Cleansing Agents