Topics CoveredStuck MLFBentonite AdditionsBidules (Sparkling Wine)Dosing the Tirage or Dosage (Sparkling Wine)Topping Up Wine BarrelsRed BlendsStoring Wine Barrels (Wet or Dry)New Oak PercentagesSanitizersSanitizer PPETartaric Acid Additions to High pH WinesCold Stabilization and PotassiumCleaning Spilled Wine from Wine BarrelsAlternatives to Floor DrainsMobile Bottlers (in Maryland)Wine Bottle Suppliers
Oak
November 2021: Q&A Summary
April 2021: Q&A Summary
Topics Covered in the April 2021 Q&A Sessions:Re-Starting a Fermentation at 1% RSHeat & Cold Stability TimelinesHow Acid Additions Affect Protein & Cold StabilityEnzymes for Filtration ProblemsToasted vs. Untoasted Barrel HeadsTannin Profile Based on Growing RegionCherry Wood Oak Aging
Q&A Summary: August 2020
Topics Covered:Barrel SeletionsYeast Strain SelectionMixing Juice during FermentationNutrient Additions & Supplement StrategiesMLF InoculationYeast FilmsSulfur Dioxide Stock Solutions2020 Scott Labs Nutrient Supplement StrategiesLearning Wine Sensory Picking your barrels: Is it worth paying the extra money for the extra dry time for oak barrels (the seasoning)? Is it beneficial? The short answer to this is, I don’t […]
Q&A Summary: July 2020
Topics Covered:EbulliometersOxygen During FermentationReading HydrometersStuck FermentationsSugar to Alcohol ConversionsAdding SO2SO2 Concentration TargetsEllagic Acid in Fruit WinesOak Chips in Red FermentsSulfur Sprays and Fermentation Years ago, when we had a consultant they had us purchase this piece of equipment for alcohol testing for wine. We were instructed to first determine the boiling point of water, and […]
Production Guide: Barrel Management: Best Practices
Introduction The use of oak barrels in the winery is often desirable by many winemakers. Nonetheless, many winery operations do not adequately plan the cellar for proper barrel operations. Barrels, whether stored new, in-use (filled with wine), or in between wine fills, require specific environmental conditions to maintain barrel integrity and flavor. Often, this correlates […]
