March 2010 Newsletter
March 2010
News from: Winemakers Depot
or 888-326-4999
WHAT’S IN THIS ISSUE:
- Tips, Topics, & Factoids
- New Products
- Promotions
- What’s New at Winemakers Depot
- Industry News
- Drop us a Line
- Recipes from Our Friends
TIPS, TOPICS, & FACTOIDS:
Outside Air During Fermentation - A common misunderstanding is that during primary fermentation the must or juice needs to be protected from outside air. At this stage it is okay for your soon to be wine to be exposed to the air because the yeast is producing so much carbon dioxide that it forms a blanket of inert gas over the fermenting juice or must.
Question: What exactly is Bottle Shock?
Answer: When a wine is bottled or subjected to other forms of handling and transport it goes through a temporary phase called bottle shock, also known as wine sickness. The aromatics may be muted; the flavor components disjointed and the alcohol and tannins can taste sharper and overwhelming. This is thought to be due to the agitation of the wine and or it's exposure to excess levels of oxygen during the bottling process. If a wine is filtered, it needs even more time to come back together. Typically it will take a wine a few weeks to recover from bottle shock, but on some occasions it could take up to several months to recover from bottle shock.
Why should I add Oak to my Wine?
Answer: Oak does wonders for wine because it has a tendency to pull the tannins, acid, and alcohol into a perfect balance. Oak adds another dimension to the bouquet and flavor; it increases the acidity, lowers the pH, releases tannins and adds to the overall complexity. Hints of caramel, coconut, vanilla, roasted nuts are characteristics that can be found in oaked wine.
Which Varietal is the Napa Valley Best Known for?
Answer: Cabernet Sauvignon
Which Varietal is Tuscany in Central Italy Best Known for?
Answer: Chianti
How to Use a Hydrometer?
Coming Next Month: Dealing with Stuck Fermentation
- Confirming fermentation is stuck
- Using temperature to restart and control
- Additives and yeasts you can use to help restart fermentation
- Aeration to feed your existing yeast
NEW PRODUCTS:
PROMOTIONS:
Here are a few of the items we have on special right now.
We will also add items during the month. For more information on current promotions Click the Following Link:
PROMOTIONS
WHAT’S NEW AT WINEMAKERS DEPOT:
· Wine Making Glossary - We have written and published to our website a very useful and detailed Wine Making Glossary. You can either click the link above or you can go to our
Wine & Beer Information area on our website.
INDUSTRY NEWS:
- RJ Spagnols has discontinued production of their Cru Select French Grenache Syrah Mourvedre
- RJ Spagnols has discontinued production of their Orchard Breezin Calypso Bianco and have suggested as an alternative their Orchard Breezin Seville Orange Sangria Wine Kit, which in my opinion is a great alternative.
- RJ Spagnols has discontinues production of their Cru Select Spanish Rioja Nueva and have suggested as an alternative their Cru Select Italian Barolo Wine Kit
- 2010 Winemaker Magazine Conference Wine Making Conference in Stevenson Washington right on the Washington Oregon Border, to be held on May 21st to May 22nd
- 34 Big Seminars including Hands-On Lab seminars, Winemaker Boot Camps, 2010 Amateur Wine Competition Awards Dinner
· Have a question about a product
· If there is a product you need but can’t find on our website
· If there is there is a topic you would like to see covered in our next or future Newsletter
· If you have a recipe you want to share
RECIPE of the MONTH:
Apple Wine Recipe #1
INGREDIENTS: (for a one gallon batch of apple wine)
- 7 - 8 pounds of apples (or 2 quarts of juice with no preservatives added)
- 4 1/2 pints of water
- 2 pounds of sugar
- 2 1/4 tsp of Acid Blend
- 1/2 tsp of Pectic Enzyme
- 1/4 tsp of Tannin
- 1 tsp of Nutrient
- 1 crushed Campden tablet
- 1 package of yeast
- 1 tsp anti oxidant - This is added before bottling
You will want to stick with the more tart apple varieties when you are making apple wine. McIntosh, Jonathan and Winesap apples are the best but any tart apple will work as will any combination of tart apples. You will want to stay away from the brand Delicious because of its low acid content. Just enjoy eating those ones... dipped in peanut butter
Starting Specific Gravity (S.G.) - 1.085 - 1.090
FOR COMPLETE INSTRUCTIONS FOR THIS RECIPE
CLICK HERE