After the primary and secondary fermentations are complete, it’s time to protect the wine. Typically, this means an appropriate level of Free Sulfite is added to the wine to control microbiological contamination. Plus, the wine is moved to a temperature and humidity controlled area and finally, testing & tasting the wine and topping the wine…
The UC Davis website has many excellent articles specifically for home winemakers and a link is provided below. If you have any questions about a particular section, please contact me. UCDavisHomeWinemakingLink
We have the capability to test the juice and wine at Kalama River Cellars and many wine parameters are quick and easy to determine. For more complicated procedures, we use ETS Laboratories at one of their six labs in Washington, Oregon, and California. During harvest, ETS provides same-day results which helps a winemaker make faster…
