Getting Ready for Harvest: Fermentation Suggestions and Calculations for Home Winemakers
Dick Minnis will be our speaker at the June 17th meeting. Harvest is just around the corner and it is time, whether we are new or seasoned winemakers, to brush off the cobwebs in our brains and review the winemaking practices that result in a successful fermentation and therefore set the trajectory to an award winning wine.
Meeting starts upstairs at 7 pm at the Turn Verein located at 3349 J Street in Sacramento.
- Front doors open around 6:00 pm.
- Bring 2 glasses for your use.
- Also bring a writing utensil to take notes. We will have hand outs for this meeting.
- Keep the chatter down to allow all to hear the speaker. Please take your side conversations outside of the meeting room.
- Your help in setting up and cleaning up is appreciated.
- Enjoy responsibly.
- For meeting details, contact Vice President Donna Bettencourt at donnab1045@gmail.com.
The Tasting Table will be accepting your wine for peer evaluation at this meeting. Bring your wine(s) to the designated table in the corner.
If you would like Donna to pick up your State Fair Home Wine awards/stickers and bring them to this meeting, contact her by June 12 at donnab1045@gmail.com
Wine analysis services for Club members are available for pH, titratable acidity, free SO2 , malic acid, and glucose-fructose (residual sugar). Bring your wine samples to Jamie or Kevin at the Sentia station near the kitchen. $4 per test ($8 for residual sugar), no cash but check, Paypal and Venmo accepted. Bring a 1-5 ml sample per test in a container with your name and test requested. See here for the details. Please ensure your 2026 membership is current.
