In this episode I take questions submitted from listeners and give my best advice.  Winemaking is like cooking in that there is rarely a discreet best answer, so each response is to be taken with a grain of salt.  There's more than one way to ferment a grape.  When appropriate I explain how you might scale up or down given the size of winery involved.   Questions in this episode about how to make wine cover: the use of SO2, winemaking in Texas, nutritional strategies for native fermentation management, red-wine color extraction, the myths and realities of decanting wines, how dry yeast can ferment a must, can vs. spur pruning, how to run a safe extended maceration on a small scale, predicting wine flavors from grape flavor, and the difference between cold settling and cold stabilization after an addition of Potassium Carbonate.  

LINKS AND RESOURCES MENTIONED IN THIS EPISODE

• Native Fermentation Management with Philippe Melka and Megan Zobeck
• Jeremy Weintraub of Adelaida Vineyards and  Winery and Site Wine Co
• To Make a Riesling with Scott Sisemore
• Dick Peterson, Winemaker and Author of The Winemaker

If you are interested in the Napa winemaking immersion experience I am putting together for 3 days in August, 2017, send me an email......   [email protected]

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Questions?  Comments?  Let me know what you think: [email protected]