Category Archives: Winemaking Help

Have questions? We have answers! Our members include people with years of experience. Ask us! Answers will appear in the blog in the “Winemaking Help” blog category.

You can submit your questions through this handy form.


SHW Web Site Resources – Presentation, Toolbox, Mentors, Corker

So fun to see you at last Wednesday’s Club meeting! The evening’s guest speaker Scott Harvey brought 30 copies of his Austrian Wines presentation but 106 of us showed up. Scott’s generously shared his presentation and you can find it near the bottom of this page.

Right above Scott’s Austrian Wines presentation is Scott’s Toolbox.  This Excel workbook is filled with lots of formulas to help make adjustments in must, juice, and wine.

At the top of the same page are Club mentors with their contact info.  Mentors can help guide you when you’re not sure about what’s going on in the lab, cellar, or vineyard.  These experienced winemakers and vineyard owners can help answer your wine and vine concerns.

To help your bottling sessions go faster, the Club has acquired a floor model corker thanks to a donation from members Barbara Bentley and Rex Johnston. The corker, along with the Club’s destemmer-crusher and basket presses can be rented by SHW members for a nominal fee.

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Have questions? We have answers! Our members include people with years of experience. Ask us! Answers will appear in the blog in the “Winemaking Help” blog category.

You can submit your questions through this handy form.


Dip and Grow on Cuttings?

SHW member Mike Anderson asks:

Does anyone have success using dip and grow on cuttings to promote root growth for creating new vines?

Please respond to Mike at manders6350@jps.net.

Posted in Viticulture, Winemaking Help | 2 Comments

Have questions? We have answers! Our members include people with years of experience. Ask us! Answers will appear in the blog in the “Winemaking Help” blog category.

You can submit your questions through this handy form.


Ask the Winemakers: Barbera & Malbec – Next Steps

Here’s the numbers.  What are the next steps?  Can you help SHW member Roger?  Post a comment below.

BARBERA:
A local winery I’ve done some work for gave approximately 75 pounds of Barbera grapes this last weekend. My readings are: Brix 28, pH 5.3, TA .95. I added 1/2 tsp SO2. Any suggestions?

MALBEC:
Racked the Malbec this last weekend. My Brix seem to be reading at less than zero. Does that make sense? pH 5.0, TA .75 What should I be doing as we move forward?

 

Posted in Winemaking Help | 5 Comments

Have questions? We have answers! Our members include people with years of experience. Ask us! Answers will appear in the blog in the “Winemaking Help” blog category.

You can submit your questions through this handy form.


Ask the Winemakers: Fermentation pH, Acid, SO2

Question from a reader who left a message on SHW’s website page,  Ask the Winemakers

“what should I do……… pH 4.08 TA 5.4 VA 0.34 Malic Acid 1.7 Total SO2 20 Free SO2 2 I want to add Tartaric acid, I just don’t know how much so I can decrease my pH. However I also don’t want my TA to rise much more, around 6.0-7.0. Please help!!!!”

“Ooops…. forgot to give more info. I have a small batch of Zin from my backyard, 4.5 gallons.”

SHW mentor Don Koehler responds:

First of all, don’t panic. You are doing ok, with a couple of adjustments. (more…)

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