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.


Response: Restarting Stuck Fermentation with Wine Juice Kit

A member asked whether juice from a wine kit could be used to restart a stuck fermentation. Veteran Rex Johnston responds with a clear “no”! Read Rex’s rationale here. (Scroll to bottom of post.)

More questions and responses to your wine making inquiries can be found under Member Resources, Winemaker Q & A.

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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: Restarting Stuck Fermentation with Wine Kit Juice

Winemaker Mike Skeels writes:

Stuck Pinot fermentation at 1 Brix. 120 gals! I have only 1/2 quart of refrigerated pinot juice to help with the restart. It would be better to have a gal or two for the amount of wine I need to restart. My question is can I use a wine kit to supplement my pinot juice? 

Seasoned winemaker Don Koehler responded to Mike’s question: ”

“… Just off the top of my head, I don’t see why a kit would not work. Or even go find a few grapes that are still around, and get some juice from them to help out.

One brix is not stuck very much. This might not be an easy one to get started again – of course they never are. If you rack the wine to aerate it and warm it up a bit, like 70 – 75 degrees, it might slowly lose some sugar over the winter, or next spring when things wake up again…”

Don suggested blogging this issue out to you.  What do you suggest?

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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: pH Meter TA Method vs. Vinmetrica TA Method

A reader asks: 

Do you find that “TA pH Meter Method Using NaOH 0.1N” on your website to be reliable, or comparable to the Vinmetrica TA method? 

See SHW member Don Koehler’s response at this page on the SHW web site:  Determining Titrable Acidity with Sodium Hydroxide.

Thanks for your response, Don!

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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: Must Temperature When Adding Tartaric Acid

A viewer has asked a question:

At what temperature should the pre-fermented MUST be prior to adding the tartaric acid?

For SHW member Don Koehler’s response to question, please reference the bottom SHW web site’s Table for Addition of Tartaric Acid 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.


Question for Winemakers: Low TA

SHW member Terry Piazza-Perham writes:

My 2018 Malbec has a ph of 3.69 and a TA of 5.30, ML is <0.05. What should I do about the low TA? It’s in carboys.

Terry’s email address is piazza-perham@att.net. 

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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 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.

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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.


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?

 

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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.


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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