The Inside Winemaking Podcast is available on iTunes, Stitcher Radio, and all common podcast apps
Q&A Episode with Jim
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...... jim@insidewinemaking.com
The Inside Winemaking Podcast on iTunes
Questions? Comments? Let me know what you think: jim@insidewinemaking.com
