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.


Port Making Class – The Beverage People

The Beverage People in Santa Rosa is offering a port making class the evening of September 6.  More info here.

 

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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.


The Beverage People – Winemaking Resource

The Beverage People in Santa Rosa is focused on selling supplies and equipment and providing instruction for making wine, beer, cider, mead, cheese, and more.  Their periodic newsletters and on-line Learn – Winemaking Articles and Info page provides detailed instruction for making and improving wine for both beginning and experienced winemakers.

Recently, they added a “Making Better Wine Course.”  It’s a series of periodic emails that  can help wine makers make better wines.  You can sign up for the emails here.  The same detailed information is on their Learn page.

 

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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.


Ready to Bottle?

Nancy Vineyard, co-founder and previous owner of The Beverage People in Santa Rosa has written a detailed article to assist winemakers in determining whether their wine is ready to bottle.  Her article offers numerous tips on remedying a host of issues including: too many bubbles (in a still wine), whiffs of garlic, onion or burnt match; and too sweet or too dry wine.  Her article entitled Cellar Checks for Bottling can also be found on the business’ website.

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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.


SHW Wine Analysis Service Update

SHW offers a wine analysis service for members for a nominal fee.  The fee covers the cost of the supplies used to conduct the tests.  Alcohol by volume has been added to the suite of analyses.  Residual sugar (RS) analysis is no longer available.

Analyses available:

  • pH ($5.), determines the overall acidity, usually will be pH = 3.20 – 3.80
  • TA ($10.), determines “total acidity” as tartaric acid, usually 0.5 to 0.7 g/L
  • pH + TA ($10.), both pH and TA measured on the same sample
  • free SO2 ($10.), determines free SO2 levels, usually 25 to 35 ppm at bottling
  • MLF completion ($10.), estimation by paper chromatography
  • Alcohol by volume (abv) ($15.), measured by ebulliometer, standard method

The details and form can be found here.

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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.


Question for Winemakers on Making Dessert Wines

If you can help, please contact Ed Spitzer at spitzerpi@comcast.net.

SHW member Ed Spitzer writes about making dessert wines:

“…I have questions about adding water to bring the brix down from 31 to mid 20s and about whether I should add tartaric acid. Any help is appreciated.”

Thanks.

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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.


Help! Cab Smells like Burnt Rubber or Mild Rotten Eggs

Please respond to Bernard Wozny at bpwozny@gmail.com.

Bernard writes:

I have a small batch (3 gallons) of Cab from a small garden vineyard, during and after fermentation it has a distinct smell of burnt rubber or mild rotten eggs. What is the likely cause and can it be recovered?

The grapes were sprayed with sulphur (organic from Green Acres) more that 3 weeks before picking and every 2 or 3 weeks before that. The harvest was poor with a mix of ripe and over ripe grape.

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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.


New! Scales for Weighing Grapes Available from the SHW

NEW! Scales for Weighing Grapes – RENTAL FEE – $10.

 Scales can be made to tare to container, and weigh up to 400 pounds

Contact: Craig Brown, 916 203-9961

See whole list of what is available to members to rent HERE

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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.


Fermentation Chemistry – Handout and References, August 2016 Meeting

At SHW’s August 17, 2016 meeting, guest speaker John Troiano talked fermentation chemistry.  His handout/notes (revised from the August 18 blog post) from the meeting plus a couple of reference documents which discuss the importance of malolactic fermentation and measuring pH in wine can be found under the Chemistry Notes tab on SHW’s website.

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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.


Hanna Instrument Representative

Many of you have Hanna pH meters and other Hanna winemaking instruments. The local Hanna representative (in Napa) is Jason Pepper and he can help answer inquires on probe maintenance, pH, TA, SO2 and related questions.

Jason can be reached at 916 207-0525 and jpepper@hannainst.com.

Thanks to SHW member Mike Anderson for securing this Hanna contact.

 

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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.


Wine Adjustments Toolbox from Scott Harvey

Scott Harvey, SHW’s guest speaker at the May 2016 meeting, has generously shared the lab book of wine adjustment formulas he uses.  The adjustments use MS Excel worksheets and can be found here:  Toolbox for Wine Adjustments. 

For future reference, this lab book and other helpful chemistry formulas can be found in the “Chemistry Notes” tab (across the top of SHW’s web site’s home page). 

 

 

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