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Oak, Oak, and More Oak!

4 years ago threadsandvino 0
We are excited to release our newest video in our video series – “Oak & Oak Alternatives”. Winemaker Frank Renaldi goes over all the different Oak opportunities available to winemakers. Check it out for more information on how to add oak to your wine. Cheers!   Read More

Chardonnay, Sauv Blanc, Pinot Grigio, & Viognier from Chile

5 years ago threadsandvino 0
The white wine grapes Chile have arrived and they look amazing. Below are the Brix levels for our Chardonnay, Pinot Grigio, Sauvignon Blanc, and Viognier.  It looks like it’s going to be a great vintage! Chardonnay: 22.5 Pinot Grigio: 23.5 Sauvignon Blanc: 23.0 Viognier: 22.5 Brix (°Bx) is a way to measure the potential alcohol content Read More

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

6 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)

6 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)

6 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