Category Archives: Fermentation experimentation

I want to make sparklers with the traditional champagne method, but without the additional cost of champagne bottles, crown caps, baskets, etc.  Making sparkling wines is not that difficult, and I think I can do it with with 750 ml … Continue reading →

Growing wine grapes gives me a connection to nature, its cycles and seasons in a way just living in Southern California does not. Making wine feeds my creative needs. Yes, I have a creative bend. When I was single and … Continue reading →

My grape wines are under control. VA is off the reds which are ready for MLF (if it has not started its their own). The Fiano has settled and needs a final racking. I also have small quantities of cider … Continue reading →

Volatile acidity (acetic acid and ethyl acetate most commonly produced by Acetobacter aceti) can plague winemaking and, I suppose, home winemakers more than commercial ones. Even in the case of frequent and diligent punchdowns, Acetobacter can take up residence in … Continue reading →

It was raining when I wrote this. Forgive me if it goes astray… This year, I will be making my first white wine: a Fiano. I have some Fiano vines in large pots, but before I put them in the … Continue reading →

Joe Dressner, renown importer of natural wines passed away Saturday. My heartfelt condolences to his family and all those who feel his absence. 60 is way too early to go. I did not know Dressner, so I defer to Eric … Continue reading →

There are two problems with making rose vodka: anthocyanin (color) stability aroma stability The problem with color stability is that rose petals contain anthocyanins (which give them vibrant colors) but no polyphenols (tannins) whose presence would stabilize the former and … Continue reading →