Category: White Papers

This type of blog post is a technical paper regarding wine or beer making.

Comparison of Oak Adjuncts 0

Comparison of Oak Adjuncts

Winemakers typically want to flavor their red wines, some white wines, and occasionally fruit wines with oak. It’s common to add oak adjuncts (products made of oak specifically for winemaking) to carboys to impart...

Making a Big Red 0

Making a Big Red

Note: This is a first draft, and I have several people reviewing it. It’s very possible that this post will change a lot in the next month or two. If you have feedback, feel...

How to Make a Yeast Starter 0

How to Make a Yeast Starter

Standard instructions for wine yeast say to sprinkle on top of the must, and possibly to stir it in. This works, but the fermentation actively taking off is often 24 to 72 hours. The...

Sanitizing During Winemaking 0

Sanitizing During Winemaking

A conversation with a new comrade on WineMakingTalk prompted me to record what I do for sanitizing during a winemaking session. In this context, a “session” is any time I touch my wines. This...

Fixing Fruit Wine Recipes 0

Fixing Fruit Wine Recipes

I read old fruit wine recipes and one thing jumps out at me — the large amount of sugar often specified in some of these recipes. Largfe amounts of sugar produces wines with very...

Making Quick Wine from Commercial Juice 0

Making Quick Wine from Commercial Juice

There are numerous YouTube videos that explain how to make wine from commercial juice in the original bottle, using no special equipment. The claims are the “wine” is ready to drink in as little...

Basic Winemaking Process 0

Basic Winemaking Process

The internet is wonderful, because there is so much information freely available. Simultaneously, the internet is horrible because there is so much incorrect information freely available! Winemaking is a prime example. On WineMakingTalk (a...

Reducing Wine Loss 1

Reducing Wine Loss

Two common  complaints from novice (and sometimes not-so-novice) kit winemakers are: “Why am I not getting 23 liters of wine from a 23 liter wine kit?” “Why did I have to top up the...

Sanitation in Wine

Sanitation in Wine

It appears that a fair number of winemakers, not limited to beginners, don’t understand the differences between “washed”, “disinfected”, “sanitized”, and “sterilized”. In this post I take a stab at defining these terms in...

Cold Stabilization

Cold Stabilization

One common method of reducing tartaric acid in wine is “cold stabilization”, also called “cold crashing”. This is performed by chilling the wine, holding at a lower temperature for a period of time, and...