Last month, I had the pleasure of visiting with members of the Nebraska wine industry. Their 2018 Vindemia Nebraska conference met at the beautiful Lied Lodge on the historical Arbor Day Farm property in Nebraska City. While our surroundings were supplemented with lovely fall foliage, history, and a warming, monumental fire place, the focus of […]
Winery Sanitation Steps that Work Webinar Registration Now Open…
Become a Darn Good Winemaker Do you know why keeping the cellar environment is so important to wine quality? Have you considered how things like air flow and dust can potentially cause problems with your wine? Let’s face it, talking about cleaning and sanitation is not the sexiest winemaking topic out there. But it is […]
Demystifying Sulfur Dioxide Webinar Registration Now Open…
Become a Darn Good Winemaker Ohhh sulfur dioxide… how you’ve been puzzling the minds of winemakers for centuries. Generally, must winemakers know that sulfur dioxide is needed for wine preservation, but how to apply it and how much to add to wine is a continuous guessing game. Sometimes we think we add enough, only to […]
Thanksgiving Wine Purchases
Thanksgiving is filled with opulence: the food – both quantity and quality, the family, the leftovers, the flavors, the fun… the wine. But the Thanksgiving holiday can be a challenge when it comes to wine selections and what to pour for guests. With so many side dishes, mixes of flavors, and lots of savory and […]
Want to become a Darn Good Winemaker?
Have you ever wanted to ask a wine question and just know where the answer is without spending hours filtering through Google? Our winemaking lives are FILLED with questions: How much sulfur dioxide should I add at crush? How do I make a sulfur dioxide addition? What are the advantages to native/spontaneous fermentations? What’s this […]
Keep an Eye on Malolactic Fermentation
Malolactic fermentation (commonly referred to as “MLF”) is the biological conversion of malic acid to lactic acid. This process is “biological” in that lactic acid bacteria (LAB) cause the change in malic to lactic acid present in the wine. While LAB are native to wine grapes, they can also be added through inoculation throughout several […]
