Monthly Archives: November 2011

Preventing and managing volatile acidity in fermenting wines

Posted on November 28, 2011 by SUAMW

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 →

Posted in Fermentation experimentation | 1 Comment

Ch-Ch-Ch-Chaaangeeeees….

Posted on November 23, 2011 by SUAMW

This morning, I peeked in (read: “removed stoppers and sniffed the wine”) on my 2011 Montepulciano and I am hard pressed to say there was any sign of Volatile Acidity. In a few days, after the lees settle some more, … Continue reading →

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The hits just keep on coming…

Posted on November 21, 2011 by SUAMW

It’s been some week. The Fiano is slowing down. As of this posting, the Montepulciano will be in a carboy. But more on that long story later. I floated a hydrometer in the Finao and it zeroed out. As it’s … Continue reading →

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Of Oxygen, Nitrogen and Copper.

Posted on November 14, 2011 by SUAMW

Previously, I wrote a little about YAN levels and their relevance to successful, clean ferments. I left that subject uncertain how nutrient additions should be adjusted based on the YAN level. It was later in the week that I spoke … Continue reading →

Posted in Making Wine | 1 Comment