Tag Archives: wine

REFULFILLING.RACKING

Posted on February 7, 2011 by waywardwine

So cold stabilization by ice water, did it work? After a week, a fair amount of sediment has built up. But is it just yeasts and solids or the holy grail of wine manipulation: tartrate crystals? Time to rack the … Continue reading →

Posted in OENOLOGICAL ODYSSEY, VIGNOLES VENTURING | Tagged Clarification and stabilization of wine, drink, Food, Tartaric acid, wine, yeast | Leave a comment

Chateau Frank, Blanc de Blancs, Finger Lakes, NY 2006

Posted on February 3, 2011 by waywardwine

New York sparkling wine might sound oximoronic. But some of the best places for bubbly are cold and miserable. Take the region of Champagne, for example. It sits around latitude 49. The average temperature is 50. The Finger Lakes are … Continue reading →

Posted in Keuka Lake, New York, Sparkling, WINERIES WANDERED | Tagged Champagne, chardonnay, chateau frank, Dr. Konstantine Frank, Finger Lake, Food, Keuka Lake, New York, pinot blanc, pinot noir, Sparkling wine, vitis vinifera, wine, Wine tasting descriptors | 5 Comments

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 →

Posted in OENOLOGICAL ODYSSEY, VIGNOLES VENTURING | Tagged Clarification and stabilization of wine, cold stabilization, Malic acid, Oak, Potassium bitartrate, Tartaric acid, vignoles, Whipped cream, wine, wine making | 5 Comments

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 →