Small-scale winemaking and bottling explained, from vineyard and cellar to bottling and case packing.
Who publishes this journal is described on About Mistaken Identity Vineyards.
Compare EVOH and metallized PET wine pouches: review pre-flexed film evidence, tap ingress, filling oxygen and product trials for shelf-life decisions.
Compare cork vs screwcap oxygen ingress in bottled wine: Saran Tin 0.00005-0.0005 cc O2/day vs Saranex 0.0001-0.001 cc O2/day liners, cork OIR, and TPO.
Follow winery tank cleaning from sprayball shadow zones and tartrate removal to rinse checks, targeted ATP swabs, corrective cleaning and sanitation.
How rosé wine is made across direct pressing (0.2-0.8 bar), 2 to 24 hour cold skin maceration, and saignée bleeding, compared with how white wine is made and best wine making yeast strains.
An independent publication, not connected to any winery or vineyard, that explains the craft and engineering behind small-scale wine production. From Brix measurements and yeast inoculation to monoblock gravity filling, micro-oxygenation, cork compression, and corrugated case transport.
How to bottle wine with cork: #8 vs #9 diameters in 18.5 mm CETIE necks, 15 to 20 mm ullage thermal expansion math, 15.5 mm floor corker jaw compression, and 48-hour upright rest.
The February 2014 USDA guide splits the seal, added sulfites, and the 100 ppm sulfur dioxide ceiling. A 750 mL bottle at that ceiling holds 75 mg.
Size a primary pail, a carboy, or a variable-capacity tank to the batch, using extension headspace rules and the personal-use gallon cap.
Calculate molecular SO2 from free SO2 and pH with the AWRI formula, then apply the TTB 10 ppm label line and the USDA organic-grape ceiling.
Missed your wine's starting gravity? Separate what a final hydrometer, vinometer, ebulliometer or laboratory test can measure, and record your batch inputs.
Check fermentation, temperature and sediment before degassing still wine. Compare stirring, waiting and specialist methods, then record the final bottling checks.
Match home refrigeration to cold treatment, keep the wine cold through separation, and record the final-blend test before calling it tartrate stable.
A kit sheet, a juice addition, and a final-blend fining are three different bentonite jobs. Record the product, the rehydration, the heat test, and the result.
When bubbles stop, a malic-acid test separates a stalled malolactic fermentation from a finished one. Record the method, unit, detection limit, and what the result leaves out.
Decide the first rack when primary fermentation is ending and sediment has settled. Separate gross and fine lees, malolactic plans, and air exposure.
Sample each block in shade and sun, then record sugar, acid, fruit condition, weather, and whether the cellar can take the fruit. No universal pick date.
A beginner's route through home winemaking in the US: six steps from fruit to bottle, the equipment and sanitation checklist, the readings to take and what federal law allows.
How to bottle wine in small batches: the checks that show it is ready, five steps from clean bottles to corks, fill levels by source, closure options and what happens in the bottle.
Which wine bottling equipment fits your batch: tools for each bottling stage, four scale tiers from siphon to bottling line, filler types compared, upgrade triggers and a pre-purchase checklist.
How wine fermentation works in small batches: the two fermentations, a stage-by-stage timeline, temperature ranges by source, yeast choices and four checks that show it has finished.
