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So, if I wanted to increase the pH of a wine from say 3.30 to 3.40, I could do so by adding potassium carbonate. But then I would cold stabilize and the pH would go back down, possibly lower that where it started? Is there a way to predict how much?

I'm stuck at step one: Making an educated guess about the YAN content of my backyard red vinifera must, which can range anywhere from below 150ppm to above 500ppm.

I think I found the answer to my question regarding no stated upper limit on Go-Ferm. In spite of all the hype about essential vitamins (panothenic acid, biotin) and minerals (eg magnesium, zinc, and mangansese) and amino acids, it consists entirely of autolyzed yeast. Fermaid-K, which does...

I haven't seen much by way of good peer reviewed studies relating to the effect of higher beer yeast pitching rates. I assume that suppliers such as Wyeast and White Labs have access to that science, but I realize that they have business interests that may influence their recommendations. I...

I'm really scratching my head about nutrient competition. If there are plenty of cells they won't need to reproduce, so they won't need certain nutrients? Or they are all coming out of hibernation hungry? With beer it was generally considered that dry yeast came to the job well fed and in...

https://wyeastlab.com/pitch-rates https://www.northernbrewer.com/documentation/YeastPitchingRates.pdf http://www.cara-online.com/blog/understanding-and-controlling-yeast-growth-in-the-brewery/ It is often discussed in the homebrew forums. Hefeweizen is one style where intentional under...

The oft repeated advice is: 24 ºBrix or below, 1 gram of wine yeast/gallon of must. 25 ºBrix or above or otherwise stressful fermentation,1.25 grams of wine yeast/gallon of must. What are the potential consequences of exceeding these recommend rates? Overly fast / hot fermentation? Failure of...

Back when I was first exposed to winemaking, people would mail order their wine yeast from the back of hippie magazines, and it seemed it would invariably be a Red Star sample pack. Aside from updating a few names and dropping the Flor Sherry, I don't think the Red Star lineup has changed much...

Just the thing to emphasize the thiols in Sauvignon Blanc.

There is that. But for anyone actually planning to establish or prune a vineyard, the content is compelling enough to keep you awake.

I even recommend the one on making Spätzle.

To really understand pruning watch these videos, starting with #1. Someone should hand out diplomas to anyone who watches the full set. https://www.youtube.com/user/Viticultureinfo

Sounds like a fun experiment. I wonder if anyone here has started with selecting a tree, then harvesting, cutting, seasoning and toasting. Or simply used an oven to increase the toast level of existing oak products, or perhaps in an attempt to refresh old oak. Any barrel makers here? For...

So, my typical clear plastic bags of ID Carlson cubes, which after about a decade smell like absolutely nothing, are probably past their prime. Good thing I also have a shiny new unopened metalized bag of Stavin cubes.

I was thinking some of the aromatics produced by toasting would be volatile.

What is the shelf life of oak (powder, shavings, chips, cubes, spheres, squares, sticks, spirals, staves)? Assuming it has been stored clean and dry.

Cold stabilization will then further lower acidity but also lower pH, depending on the starting pH. Is that correct? Is that planned for when adding the potassium?

Those articles directly address my original question and provide considerable insight. Thanks! Here is another that meshes with the two above: https://www.winesandvines.com/columns/section/24/article/72280/Yeast-Terminology-Science-and-Marketing

In my previous searches regarding yeast for Dornfelder and Cab Franc I had stumbled across several of your posts. So when you chimed in on this thread I already knew something of your interests. LoL. I'm very interested in your lessons-learned vinifying Dornfelder. 2017 was the second year...

I've got 1/2,1,3 and 5 gallon handy, but my problem will be original batch size, since I only planted enough for maybe two gallons each of three varieties that ripen separately over several weeks.