When the new guy tries to do micro breakdowns. #topping #winemaking #winemaker #napavalley #sonomavalley #intern #cellarrat #cellarmouse #cellartech #wine #winelover
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@winemakingexplained
When the new guy tries to do micro breakdowns. #topping #winemaking #winemaker #napavalley #sonomavalley #intern #cellarrat #cellarmouse #cellartech #wine #winelover
Pitcher topping? Get the fuck outta here. #winemaking #topping #barrelseverywhere #winemakingexplained #napavalley #sonomavalley #wine #winemakerslife #winemaker #cellarrat #cellarlife
Because Fucking Tuesday! #hartfordcourt #hartfordcourtwinery #hartfordcourtwines #pinotnoir #russianrivervalley #sonomacounty #2015 #fuckingtuesday (at The Napa Valley)
New Link Is Up
Be sure to check outs the ‘Links’ page to find resources for all your winemaking needs. Wineries, jobs, connections, you name it.
MANAGING YOUR WINERY’S MICROBES
I just wanted to add some information about managing your winery’s microbes as presented by ETS Laboratories. This is information from a seminar I went to in April 2015.
As most of us who have been doing this for a while know, the conversion of grape juice to wine is a biological process involving both yeast and bacteria.
Wine spoilage can be caused by more than one organism. Spoilage can be wither overt, covert or both. Overt spoilage can occur over a wide range of concentrations. Covert spoilage can occur at lower concentrations of the same spoilage compounds.
If you would like, you can use ETS Laboratories for a few different methods to determine which route is best suited for your situation
This is a link to one of my favorite podcasts. Jim Duane is the winemaker for Seavey Vineyards in the Napa Valley.
I highly recommend this to anyone who enjoys listening to podcasts.
A lot of really great interviews with winemakers, grape growers and sommeliers talking about what and why they do what they do. It’s a really great resource for getting inside the minds of leaders in the wine industry in a casual interview.
Have questions about wine?
Ask!!
Water and acid math.
So, harvest is here! Today I was working with water and acid adds. I was given a formula to work with and I thought I would share it. It will also help me to type this out and be able to reference when I need to.
I can’t remember exactly why it’s done this way, but I think it’s something with changing the water pH and still having the proper amount of acid. I will ask tomorrow and update this, or write a new one.
The point of an acid and water addition is to bring the Brix down for a lower alcohol wine, and to adjust the pH and total acid so the finished product has a balance of alcohol, acid, and flavour. These adjustments are always made on a personal preference and stylistic choice.
For this example I will be using a tank with 2,400 gallons (2,400gal) of white juice post racking with a Total Acid (TA) of 5.5. The rate of tartaric acid (HTA) I want to add will be one and a quarter gram per litre (1.25 g/L) and the percent of water (%H2O) I want to add is 5%.
The math is as follows:
2,400 x .05 = 120
120 x 3.785 x 5.5 / 1,000 = 2.4981
120 + 2,400 x 3.785 x 1.25 / 1,000 = 11.475
2.4981 + 11.475 = 13.9731
And here is the breakdown:
• 2,400gal juice x .05 (5%H2O) = 120gal H2O
• Water and TA: 120gal H2O x 3.785 (conversion of gallons to litres) x 5.5 (TA of juice) / 1,000 (easier for me to know the decimal movement) = 2.4981
• Total volume and g/L tartaric: 120gal H2O + 2,400gal Juice x 3.785 (conversion of gallons to litres) x 1.25g/L
HTA / 1,000 (easier for me to know kilograms) = 11.475kg
• Water and TA + Total volume and g/L tartaric acid: 2.4981 + 11.475 = 13.9731kg HTA.
As it turns out, I’m drunk now off of Jameson Irish whiskey and Czech and Russian beer. So I will have to conclude this another time. However I’m pretty confidant that all the math I did was correct and I would love to hear any input from people. I will do another post and do a better job on explaining how this works.
I know I may write things a bit too simplistic, but as I have said before, this is a blog for people who don’t have any proper education in chemistry, biology, microbiology, organic chemistry, math or wine making.
Drink on.
A somewhat friendly reminder
Hello, people of the world. Guests of the store. Customers and friends.
The shop isn’t as busy in the summer, so we gladly accept texts, questions, and book consignments at this time. Thank you. May you soak yourself calm.
Mmmmm, wine popsicle!
It’s time for #themermaidnyc #HappyHour! $1 #Oysters, $7 #wine, $8 cocktails & more! All locations! Everyday 5-7pm thanks to @thecrunchyradish for the photo!