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Wine Making: Fermentation Temperature

admin — Tue, 09 Dec 2008 20:40:18 +0000

Whether you want a crisp mineral-driven Sauvignon Blanc, or a luscious fruit-forward Syrah, you have to pay close attention to the temperature of the fermentation so that you can achieve those goals. So just how does your wine’s fermentation temperature affect the wine that is being made? Crushpad winemaker, Kian Tavakoli explains it all.

Duration : 0:8:6

Technorati Tags: crushnet, crushpad, fermentation, how_to_make_wine, make_your_own_wine, making_wine, winemaker, winemaking, wine_making

Wine Making at Crushpad: Including Stems in a Fermentation

admin — Fri, 05 Dec 2008 21:46:18 +0000

Kian Tavakoli, winemaker for Crushpad, explains when you do, and when you don’t want to think about including whole clusters in your fermentation. For some varietals, in some years, it can enhance aromas, and other desirable characteristics in a wine. In other years the stems are simply too green to include any whole clusters… Doing so would give your wine green tannins that can make a wine harsh.

Duration : 0:4:3

Technorati Tags: crushnet, crushpad, how_to_make_you_own, winemaker, winemaking, winery, wine_making, _wine

Wine Making at Crushpad: Fermentation Vessels

admin — Sun, 30 Nov 2008 00:36:19 +0000

Depending on the style of wine you want to make, and the varietal of grape you are working with, you have a few choices when it comes to fermenation vessels. And when you’re working with small batch winemaking, it is critical to make the right choice. For white wines it’s important that you ferment in the type of vessel that will help you achieve the style you want. For reds, it’s a little more straight forward. Crushpad winemaker Chris Nelson explains it all.

Duration : 0:4:1

Technorati Tags: crushnet, crushpad, how_to_make_wine, make_your_own_wine, making_wine, wine, winemaker, winemaking, winery, wine_making

Wine Making at Crushpad: Malolactic Fermentation

admin — Sat, 29 Nov 2008 04:18:11 +0000

During the wine making process, malolactic conversion transforms sharp malic acids into softer lactic acids. What wines, and wine styles employ this “secondary fermentation”?

Malolactic conversion, also referred to as secondary fermentation, uses bacteria to transform muscular malic acids (think green apple) into smoother tasting lactic acids (think milk). Many white wines undergo a partial malolactic conversion, and pretty much every red wine goes through this process. What does it mean to the style of the finished wines, and how do you manipulate the level of malolactic conversion? Crushpad Chief Winemaker, Michael Zitzlaff fills us in.

Duration : 0:3:21

Technorati Tags: crushnet, crushpad, how_to_make_wine, make_your_own_wine, making_wine, malolactic_fermentat, winemaker, winemaking, wine_making

Wine Making at Crushpad: Filtering Wine Before Bottling

admin — Thu, 27 Nov 2008 03:52:12 +0000

Should you filter wine during the wine making process – You decide.

Most white wines are filtered prior to bottling, and some reds are. Filtering can clarify a wine so that it sparkles in your glass, but if you filter wine too heavily it can strip away character. How do you decide what level of filtration, if any, is appropriate for your wine? Well, you ask a guy who has 25+ years wine making experience making that call. Crushpad’s Chief Winemaker, Michael Zitzlaff explains your options.

Duration : 0:3:15

Technorati Tags: crushpad, filtering_wine, how_to_make_wine, make_your_own_wine, making_wine, wine, winemaker, winemaking, winery, wine_making

Wine Making at Crushpad: Maceration

admin — Tue, 25 Nov 2008 01:51:13 +0000

Extended maceration is the wine making process where red wine is left in contact with the grape skins after fermentation is complete. This technique is employed when a winemaker wishes to modify the amount, and types, of tannin present when pressing the wine to barrel. It may seem counterintuitive but this extended amount of time in contact with the skins, seeds, and stems can actually soften the tannin structure of a wine that finishes fermentation with an elevated sharp tannin structure.

Duration : 0:5:7

Technorati Tags: crushnet, crushpad, how_to_make_wine, make_your_own_wine, making_wine, wine, winemaker, winemaking, winery, wine_making

How Much Should You Split the Berries after Destemming? — Winemaker's Minute (Episode #5)

admin — Fri, 21 Nov 2008 20:50:33 +0000

Do you leave the berries whole, or do you split them open to allow the juice to start mixing with the skins in the cold soak and fermentation tank? It all depends on the grape varietal, and how much extraction you are looking for in your wine. Kian Tavakoli, winemaker At Crushpad, explains your options.

Duration : 4 min 35 sec

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The Relationship Between pH and Acidity in Winemaking – Winemaker's Minute (Episode #3)

admin — Fri, 21 Nov 2008 20:50:27 +0000

The balance between pH and acidity is a delicate one that you must pay close attention to as you are making wine. The ripeness of the fruit and type of grape varietal will dictate how you have to work with that fruit to produce a wine that meets your desired style goals.

Duration : 4 min 41 sec

Technorati Tags: crushpad

How does the inclusion of stems in a fermentation affect the resulting wine?

admin — Sat, 15 Nov 2008 17:06:20 +0000

Kian Tavakoli, winemaker for Crushpad, explains when you do, and when you don't want to think about including whole clusters in your fermentation. For some varieatals, in some years, it can enhance aromas, and other desirable characteristics in a wine. In other years the stems are simply too green to include any whole clusters… Doing so would give your wine green tannins that can make a wine harsh.

Duration : 4 min 2 sec

Technorati Tags: crushpad

Wine Style: Crushpad Winemaker's Minue (Episode #1)

admin — Sat, 15 Nov 2008 17:06:18 +0000

Whether you are making your own wine, or just trying to find the right bottle at a local shop, you need to be able to express to others the style of wine you are looking for. You can't get what you want if you don't know how to ask for it. Crushpad Chief winemaker Michael Zitzlaff talks with us about how to define a style of of wine.

Duration : 4 min 8 sec

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