Tag Archives: vignoles

FAUX.STABILIZATION

Posted on January 31, 2011 by waywardwine

Cold stabilization: refuge of the weak-willed winemaker. Simply chill the wine to near freezing temperatures for a few weeks. It should sink haze and lower tartaric acid and potassium, which means better stability along the bottle’s journey to the shelf. … Continue reading →

POST.EXPLOSION

Posted on January 26, 2011 by waywardwine

There is not a moment to lose. The yeasts are now on their last reproductive leg. The violent stabilization via a sorbate/metabisulphite cocktail should have worked. But I need to make sure the yeasts stay asleep for good. With the … Continue reading →

Posted in OENOLOGICAL ODYSSEY, VIGNOLES VENTURING | Tagged fermentation, fining, grapes, sparkaloid, vignoles, wine, winemaking, yeast, yeasts | 2 Comments

NATURAL.SELECTION

Posted on January 17, 2011 by waywardwine

After blowing up my wine, followed by breakfast, I go to the fridge. Inside, the remaining half-gallon of vignoles juice awaits me. I need to top off the carboy again, now that the carpet is wearing wine. But then… This … Continue reading →

Posted in VIGNOLES VENTURING | Tagged fermentation, natural fermentation, organic wine, saccharomyces cerevisiae, vignoles, wild yeasts, wine, yeast | 2 Comments

ARRESTED.FERMENTATION

Posted on January 10, 2011 by waywardwine

After two more days, I am ready to stop fermentation. My wine tastes mindblowingly perfect. At 1.020 specific gravity, I have 10% alcohol and 2.5% residual sugar: as mathematically pure and balanced as the Parthenon, the Fibonacci Sequence and espresso. … Continue reading →