Blog

How and When to Use Water or Acidulated Water Too much sugar in your must can create a problem that good intentions will not solve. Yeast have limits, and a must with excessive sugar can struggle to f … Read More

Why Your Mash Temperature May Be Misleading You've carefully measured your grain, heated your strike water, and hit your target mash temperature of 152°F. Everything seems to be going according to … Read More

A quarter teaspoon here. An eighth teaspoon there. A little more before bottling. But did you know that adding sulfites this way, without knowing your wine’s pH, could put your entire batch at r … Read More

A real-world lesson in testing your must and changing your plan when the grapes demand it It was a perfect day for crushing grapes. We were preparing 660 pounds of Sangiovese and Merlot grown nearby i … Read More

Your Grapes Are Not Raw Material. They Are Instructions. Every harvest season, winemakers invest a great deal of time, money, and effort into making wine from fresh grapes. Some of the guidance in thi … Read More