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Presque Isle Wine Cellars, Inc Website and Electronic Catalog for home winemakers and small wineries! :: News archive
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Wednesday, September 26, 2007 |
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Yeast Energizer
When do you use the Yeast Nutrient/Energizer?
Yeast Nutrient fortifies your yeast during fermentation. When yeast multiply the outer skin gets thinner at each split. This makes the yeast more vulnerable as the alcohol fermentation gets under way. Yeast Nutrient used at about 1/3 sugar depletion will strengthen the yeast against the alcohol that is now being generated. Using Nutrient allows more viable yeast through the whole fermentation lessening the chance of a stuck fermentation.
We carry 2 Yeast Nutrients. Super Ferment and Fermaid K
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Friday, June 22, 2007 |
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Pectic Enzymes
Why are pectic enzymes used in making wine?
Pectic enzymes are most often used at the beginning of the winemaking process. The enzymes breakdown larger products and increase the aroma, color extraction and juice quantity as well as improving clarification capabilities during the winemaking process. There are specific oenological tannins that are specific to a varietal or specific fruit, however, use of a general winemaking pectic enzyme will enhance the process.
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Tuesday, May 1, 2007 |
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Cloudy Wine
Why is my white wine cloudy?
Fermented wine contains a variety of protiens. Most often it is protiens that make the wine cloudy and are called colloidal (suspended) protiens. The protiens are either negatively or positively charged particles and are pulled out of suspension by a process called fining.
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