Tag Archives: yeast

Headaches

Posted on March 13, 2011 by waywardwine

If wine gives you a headache, it’s probably all in your head. First off, I’m not a doctor. I just sell wine. Yet more customers want me to diagnose their wine-related brain freeze than anything other question. Secondly, you’re not … Continue reading →

Posted in TOOLS TOYS & TIPS | Tagged Aging of wine, allergic, allergies, annoying customers, asthma, asthmatic, bioamine, Headache, histamines, Sulfite, sulphites, sulphur, tyramines, United States, wine, yeast | 1 Comment

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

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 →