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Bring on the Bordeaux! – A Home Wine Making Experience (6)

8 years ago threadsandvino 0
We Be Pressin….   And we are ready to go! first, we need to sanitize the press. We don’t want any gross microbes to get into our fabulous wine. Second, we shrink wrap the press to make sure the juice doesn’t squirt out at us. Third, we transfer the must into the press and let Read More

Bring on the Bordeaux! – A Home Wine Making Experience (5)

8 years ago threadsandvino 0
Malolactic Fermentation (MLF) On 11/12 we introduced our wine to 54.4 grams of opti malo and 3.5 grams of vp41. We did this because we wanted our wine to go through malolactic fermentation. Malolactic fermentation is when the natural malic acid in wine is converted into lactic acid. Converting the malic acid into lactic acid helps Read More

Bring on the Bordeaux! – A Home Wine Making Experience (4)

8 years ago threadsandvino 0
So 11/6 was a sad day. When we went to punch down the wine, there was an off odor. To be specific it smelled like rotten eggs. This means my yeast is “stressed”. UGH!!! I’ll admit I panicked a little. Why does this happen?  Well there are multiple reasons. One is in the Vineyard. Sometimes Read More

Bring on the Bordeaux! – A Home Wine Making Experience (3)

8 years ago threadsandvino 5
It’s all in the yeast We waited for our must to come up to a temperature of about 60 degrees and added our yeast starter, opti red, and tannin ft rouge. Below are our reasons for these additions. Yeast occurs naturally on the skins of all wine grapes. If they are left alone, these yeasts Read More

Bring on the Bordeaux! – A Home Wine Making Experience (2)

8 years ago threadsandvino 0
So before I start going into how my wine is doing, I wanted to outline some winemaking terms. Here’s a mini wine vocabulary lesson. Degrees Brix: Expresses the percentage of sugar by weight. This scale is on a Triple Scale Hydrometer. Measuring the Brix by using a hydrometer will help you determine the level of Read More