Wine 2025 – Update #02
18 July 2025 Shannon, Eric, & I have discussed various options, and things are still in flux, meaning we have ideas but nothing is firm. Side Note: I like re-reading these planning posts, as...
Author: Bryan
Bottle Labels – 2025
Wines Bottled in 2025 Note: These labels are from wines bottled in 2025, not started in 2025. The Chardonnel label was a hit on the first version. I posted it for Shannon and Eric...
Homemade vs. Commercial Wine
updated 06/16/2025 A while back an online acquaintance lamented that he could find dozens of lower priced wines that are better than his best. I made a (hopefully) polite reply, which boils down to...
Basic Kit Making Process
NOTE: This post is in beta, and is being reviewed for accuracy and completeness. updated 02/22/2025 The internet is wonderful, because there is so much information freely available. Simultaneously, the internet is horrible because...
Making A Second Run Wine
updated 02/22/2025 After pressing a wine, about 20% of the original grape weight is “pomace”, the solids which will include skin, seeds, pulp, and stems. This is typically discarded, and may be composted. The...
Potassium Metabisulfite in Winemaking
updated 02/17/2025 Periodically newcomers to WineMakingTalk who state they: Want to make wine “naturally” Don’t want to use “chemicals” Don’t want to use “sulfite” There’s a lot of folks proselytizing ideas regarding back to...
Degassing Wine
updated 10/10/2024 Is degassing necessary, and if so, how does one do it? To Degas, or not Degas, that is the Question! This is a highly important question — is it necessary to degas...
Wine 2025 – Update #01
19 January 2025 Yes, I’m already thinking about the wine we’ll make in October. Per usual, anything I say in this post may – or may not – resemble what is actually purchased in...
Chromatography Test for Malic Acid
updated 01/20/2025 In October I tried something new to me – inoculating with MaloLactic Bacteria (MLB) to induce MaloLactic Fermentation (MLF). The MLB eats harsher malic acid and emits milder lactic acid. The only...