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	<title>White Papers &#8211; Bryan&#039;s Wine &amp; Beer Making Site</title>
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	<description>fine wines since 1981 ...</description>
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	<title>White Papers &#8211; Bryan&#039;s Wine &amp; Beer Making Site</title>
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		<title>What Is One-Third Sugar Depletion?</title>
		<link>https://wine.bkfazekas.com/what-is-one-third-sugar-depletion/</link>
					<comments>https://wine.bkfazekas.com/what-is-one-third-sugar-depletion/#respond</comments>
		
		<dc:creator><![CDATA[Bryan]]></dc:creator>
		<pubDate>Fri, 12 Dec 2025 22:08:56 +0000</pubDate>
				<category><![CDATA[White Papers]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[yeast]]></category>
		<category><![CDATA[yeast nutrient]]></category>
		<guid isPermaLink="false">https://wine.bkfazekas.com/?p=8262</guid>

					<description><![CDATA[updated 12/12/2025 A common recommendation for the addition of yeast nutrient is to add two-thirds at yeast inoculation time, and to add the remaining one-third at &#8220;one-third sugar depletion&#8221;. This provides a boost to&#46;&#46;&#46;]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
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		<title>Basic Kit Making Process</title>
		<link>https://wine.bkfazekas.com/basic-kit-making-process/</link>
					<comments>https://wine.bkfazekas.com/basic-kit-making-process/#comments</comments>
		
		<dc:creator><![CDATA[Bryan]]></dc:creator>
		<pubDate>Sat, 22 Feb 2025 20:24:59 +0000</pubDate>
				<category><![CDATA[White Papers]]></category>
		<guid isPermaLink="false">https://wine.bkfazekas.com/?p=3726</guid>

					<description><![CDATA[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&#46;&#46;&#46;]]></description>
		
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			<slash:comments>2</slash:comments>
		
		
			</item>
		<item>
		<title>Making A Second Run Wine</title>
		<link>https://wine.bkfazekas.com/making-a-second-run-wine/</link>
					<comments>https://wine.bkfazekas.com/making-a-second-run-wine/#respond</comments>
		
		<dc:creator><![CDATA[Bryan]]></dc:creator>
		<pubDate>Sat, 22 Feb 2025 00:14:28 +0000</pubDate>
				<category><![CDATA[White Papers]]></category>
		<category><![CDATA[2nd run wine]]></category>
		<category><![CDATA[pomace]]></category>
		<category><![CDATA[second run wine]]></category>
		<guid isPermaLink="false">https://wine.bkfazekas.com/?p=6899</guid>

					<description><![CDATA[updated 02/22/2025 After pressing a wine, about 20% of the original grape weight is &#8220;pomace&#8221;, the solids which will include skin, seeds, pulp, and stems. This is typically discarded, and may be composted. The&#46;&#46;&#46;]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Potassium Metabisulfite in Winemaking</title>
		<link>https://wine.bkfazekas.com/potassium-metabisulfite-in-winemaking/</link>
					<comments>https://wine.bkfazekas.com/potassium-metabisulfite-in-winemaking/#comments</comments>
		
		<dc:creator><![CDATA[Bryan]]></dc:creator>
		<pubDate>Mon, 17 Feb 2025 12:15:23 +0000</pubDate>
				<category><![CDATA[White Papers]]></category>
		<category><![CDATA[oxidation]]></category>
		<category><![CDATA[potassium metabisulfite]]></category>
		<guid isPermaLink="false">https://wine.bkfazekas.com/?p=5996</guid>

					<description><![CDATA[updated 02/17/2025 Periodically newcomers to WineMakingTalk who state they: Want to make wine &#8220;naturally&#8221; Don&#8217;t want to use &#8220;chemicals&#8221; Don&#8217;t want to use &#8220;sulfite&#8221; There&#8217;s a lot of folks proselytizing ideas regarding back to&#46;&#46;&#46;]]></description>
		
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			<slash:comments>2</slash:comments>
		
		
			</item>
		<item>
		<title>Degassing Wine</title>
		<link>https://wine.bkfazekas.com/degassing-wine/</link>
					<comments>https://wine.bkfazekas.com/degassing-wine/#respond</comments>
		
		<dc:creator><![CDATA[Bryan]]></dc:creator>
		<pubDate>Fri, 14 Feb 2025 23:34:44 +0000</pubDate>
				<category><![CDATA[White Papers]]></category>
		<category><![CDATA[degassing]]></category>
		<guid isPermaLink="false">https://wine.bkfazekas.com/?p=6593</guid>

					<description><![CDATA[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 &#8212; is it necessary to degas&#46;&#46;&#46;]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Chromatography Test for Malic Acid</title>
		<link>https://wine.bkfazekas.com/chromatography-test-for-malic-acid/</link>
					<comments>https://wine.bkfazekas.com/chromatography-test-for-malic-acid/#respond</comments>
		
		<dc:creator><![CDATA[Bryan]]></dc:creator>
		<pubDate>Sun, 19 Jan 2025 22:16:39 +0000</pubDate>
				<category><![CDATA[White Papers]]></category>
		<category><![CDATA[chromatography]]></category>
		<category><![CDATA[malolactic bacteria]]></category>
		<category><![CDATA[malolactic fermentation]]></category>
		<category><![CDATA[MLB]]></category>
		<category><![CDATA[MLF]]></category>
		<guid isPermaLink="false">https://wine.bkfazekas.com/?p=7120</guid>

					<description><![CDATA[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&#46;&#46;&#46;]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Homogenizing a Must</title>
		<link>https://wine.bkfazekas.com/homogenizing-a-must/</link>
					<comments>https://wine.bkfazekas.com/homogenizing-a-must/#respond</comments>
		
		<dc:creator><![CDATA[Bryan]]></dc:creator>
		<pubDate>Sun, 24 Nov 2024 21:37:12 +0000</pubDate>
				<category><![CDATA[White Papers]]></category>
		<category><![CDATA[must]]></category>
		<guid isPermaLink="false">https://wine.bkfazekas.com/?p=6888</guid>

					<description><![CDATA[updated 01/17/2025 This post is in response to yet another common question among new winemakers: Why does my SG change from day 1 to day 2 with no fermentation? This has been asked by&#46;&#46;&#46;]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Handling Hydrogen Sulfide in Wine</title>
		<link>https://wine.bkfazekas.com/handling-hydrogen-sulfide-in-wine/</link>
					<comments>https://wine.bkfazekas.com/handling-hydrogen-sulfide-in-wine/#respond</comments>
		
		<dc:creator><![CDATA[Bryan]]></dc:creator>
		<pubDate>Tue, 12 Nov 2024 17:49:29 +0000</pubDate>
				<category><![CDATA[White Papers]]></category>
		<category><![CDATA[H2S]]></category>
		<category><![CDATA[hydrogen sulfide]]></category>
		<guid isPermaLink="false">https://wine.bkfazekas.com/?p=6831</guid>

					<description><![CDATA[updated 12/22/2024 Hydrogen Sulfide (H2S) is a major fault in wine, and is typically caused by yeast being stressed due to lack of nutrients. It is one of the few things in winemaking that&#46;&#46;&#46;]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Primary Fermenter Size</title>
		<link>https://wine.bkfazekas.com/primary-fermenter-size/</link>
					<comments>https://wine.bkfazekas.com/primary-fermenter-size/#respond</comments>
		
		<dc:creator><![CDATA[Bryan]]></dc:creator>
		<pubDate>Tue, 30 Jul 2024 16:38:30 +0000</pubDate>
				<category><![CDATA[White Papers]]></category>
		<category><![CDATA[must volume]]></category>
		<category><![CDATA[primary fermenter]]></category>
		<guid isPermaLink="false">https://wine.bkfazekas.com/?p=6462</guid>

					<description><![CDATA[updated 07/30/2024 A new member on WMT asked about container size, e.g., how big should the primary fermenter be? Overflow This question is a great one &#8212; if a primary is too full, a&#46;&#46;&#46;]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Safe Pressure in Wine Bottles</title>
		<link>https://wine.bkfazekas.com/safe-pressure-in-wine-bottles/</link>
					<comments>https://wine.bkfazekas.com/safe-pressure-in-wine-bottles/#comments</comments>
		
		<dc:creator><![CDATA[Bryan]]></dc:creator>
		<pubDate>Sat, 27 Jul 2024 15:14:15 +0000</pubDate>
				<category><![CDATA[White Papers]]></category>
		<category><![CDATA[beer]]></category>
		<category><![CDATA[fermentation in the bottle]]></category>
		<category><![CDATA[pressure]]></category>
		<category><![CDATA[wine]]></category>
		<guid isPermaLink="false">https://wine.bkfazekas.com/?p=6442</guid>

					<description><![CDATA[updated 07/27/2024 Inexperienced winemakers (and sometimes experienced winemakers) may get a refermentation in the bottle, producing a light spritz or pushing out the cork. This post addresses what is safe and what is not&#46;&#46;&#46;]]></description>
		
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			<slash:comments>1</slash:comments>
		
		
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