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Bring on the Bordeaux! โ€“ A Home Wine Making Experience (5)

5 years ago threadsandvino 0
Malolactic Fermentationย (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! โ€“ A Home Wine Making Experience (3)

5 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