Wine Making

  • 2017 South African Juice Update

    Hi everyone,

    One thing is for sure about grape season - the timetable is controlled by Mother Nature!

    Be sure to get your orders in now for South African Juice.  The juice will begin arriving the first week of April!  We will continue offering South African juice through the end of March or until it is sold out.  The Chilean timetable presently remains the same as previously quoted:

    • Chilean Grapes  - End of April/early May (white grapes may arrive earlier)
    • Chilean & South African Juices - End of April/early May

    If you have questions, reach us in the most convenient way possible for you - a phone call, Facebook, Twitter, or email!

  • Winexpert LE16 Wines

    We've been asked so many times - what exactly are WinExpert Limited Edition wines? So I thought I would give you an explanation of the program and why you should consider them!

    For years, WinExpert has created some really excellent Limited Edition wine kits. These kits are really special - they often contain pure varietals or blends that you may have never experienced. This year, WinExpert is releasing some blockbusters, that I really look forward to making and tasting. The kits are Eclipse-quality - the finest wine kits offered by WinExpert - and they are best enjoyed when aged 6 or more months.

    The releases are monthly starting in January and the schedule is:
    January
    Cabernet Franc
    Vermentino

    February
    Milagro

    March
    Blanc de Noir

    April
    Grenache Cabernet

    Each wine is unique and you can read their detailed descriptions at the links below.  What we've found though is that WinExpert really takes time in selecting their grapes to ensure an AMAZING wine - like the Cab Franc from Washington's Yakima Valley.  Usually a great blending grape, the Washington Cab Franc is literally the finest our country has to offer.  It grows at the same latitude of France's Loire Valley, and the climate makes the pure varietal wine absolutely exceptional.

    Similar to the Cab, the Vermentino is sourced from another fine winemaking region - Tuscany!  The Italian white is easy on the palate and perfect for summer parties.

    The Blanc de Noir is special.  Made from red pinot noir grapes, the blanc de noir grape is crushed and immediately pressed, creating a white wine that is wonderfully bodied and refreshing and crisp.

    To learn more visit this page and choose your wine: Winexpert Limited Edition Wines.  

    Remember, if you want to make these exquisite wines, be sure to order by November 30!  Choose your delivery method and we'll either ship your kit when it arrives, or notify you to stop by!

  • Wine Making from Concentrates

    Winexpert "I Made This" DVD
    These easy-to-follow instructional videos for Winexpert kits will help you make the perfect wine every time! If you are just starting out, wine concentrates offer an easy way for you to get rolling. They come with simple directions and all the ingredients pre-measured and ready for use, that eliminates all of the guess-work. Concentrate kits produce impressive grape wines with remarkable flavor, body and character for a fraction of what they would cost you at the store. A truly rewarding hobby! Continue reading

  • Buon Vino Filter Trouble Shooting

    Q: Why Should I use "Buon Vino" Filter Pads?

    A: You should use Buon Vino Filter Pads because the micron sizes and consistency of Buon Vino Filter Pads have been designed to give optimal performance when used with Buon Vino wine filters. The flow rate of the pump is designed to work in conjunction with the Buon Vino Filter Pads to give you the best filtration possible. For more information, please visit the Filter Pads page here.  Continue reading

  • Using Your Buon Vino Filter

    Filtering can render wine instantly clear. Filtration can remove yeast, bacteria, and grape debris from the wine, making it more stable. Stable wines are less likely to change their appearance or taste with time. By removing yeast or bacteria that could referment the sugars, the amount of SO2 and other chemical preservatives can be reduced.

    Filtering works by removing small particles from wine. If your wine is young (less than two months old) or very cloudy, a filter will clog too quickly to clear any of the wine. The large particles in a young or cloudy wine block the filter pads, causing the pressure inside the filter plates to rise. This in turn causes the wine to spray out the sides of the filter and puts stress on the pump and hoses. Continue reading

  • Calculating Specific Gravity For Your Beer or Wine

    The specific gravity is the ratio of the density of a liquid to the density of water. Water has a specific gravity of 1.000. In case of wine, as you add sugar (water soluble) the specific gravity increases, for example 1.015. The specific gravity indicates the amount of fermentable sugar or potential alcohol in the must (or wine).

    A hydrometer is used to measure the specific gravity and has three scales, Specific Gravity, Balling or Brix and Alcohol Content. The Balling or Brix scale expresses the amount of sugar as a weight percent and the Alcohol scale indicates the potential alcohol content. To determine the alcohol content, you must take two readings, one before fermentation and another after fermentation is complete. Subtract the two numbers (Alcohol Scale) and the difference is the alcohol content of the wine. Continue reading

  • Malolactic Fermentation and Your Wine

    What is Malolactic Fermentation?

    'Malolactic fermentation' (ML) describes a fermentation by bacteria (leuconostoc oenos) that are able to convert malic acid from grapes into lactic acid. It occurs alongside, and in addition to regular fermentation, and can be desirable for two reasons:

    Reducing excess acidity. By converting the relatively harsh tasting malic acid into the softer lactic, ML softens the flavour of the wine.
    Adding complexity. In addition to converting the acid, malolactic bacteria can add a component of 'buttery' flavour (diacetyl), along with more complex flavours and aromas. Continue reading

  • Wine & Must Additions

    Wine and Must Additions

    Sugar Additions

    Add table sugar to increase the specific gravity of juice. To calculate the amount needed, take an initial gravity reading. Subtract that from the specific gravity you wish to begin with. The difference will determine how much sugar to add. For example: the initial specific gravity is 1.068, and the desired gravity is 1.085; 1.085-1.065 = 0.02, so the gravity must increase by 0.02 degrees. Continue reading

  • Basic Winemaking from Grapes or Fresh Fruit

    - Prepare and clean all equipment, inspect for cracks or damage. Sterilize with sulfite solution. Drain well. Sulfite solution: 1 oz dissolved in ½ gallon water.

    - Prepare fruit, grapes or concentrates according to recipe.

    Check specific gravity: average starting gravity should be 1.080-1.095 (increase with sugar, decrease with water) Continue reading

  • Mololactic Fermentation Can Dramatically Improve Your Wine

    Malolactic Fermentation – dramatically improve your wine

    With the completion of the Fall Harvest, your freshly crushed must or Mosti Mondiale pure grape juice is now turning into wine.  The alcoholic fermentation should be nearly complete, and it’s almost time to rack and prepare your wine for aging.  Now is the time to consider malolactic fermentation – the process that converts wine’s bitter malic acid into softer, more palatable lactic acid.  Continue reading

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