Search results

During fermentation, you can take a juice sample and de-gas it as much as you can to get a reasonably accurate pH reading. In the future though, get your pH and TA readings at the juice stage. If you need to adjust acid content, this is the best time to do so as it integrates more seamlessly...

In response to sawineguy's comments - Did you co-inoculate the wine with Malo bugs with the initial yeast addition, sequentially OR letting it do Malo naturally? If you go down the path of re-inoculating your wine with another yeast starter, I would add some malo bacteria at the same time and...

What temp is the wine currently sitting at? Is there any indication of fermentation at all? CO2 bubbles rising? What's your hydrometer reading (remember to account for temp if its calibrated to 20 degrees C)

Another option is to wax these bottles to prevent CO2 ingress. Additionally you can "hide" any mistakes with the original cork using this method.

I've been commissioned to undertake a series of trial batches of a sparkling beverage product but I have limited experience in carbonation other than methode champenois. Brief is to produce 3 x 500L batches as a trial. Budget is 50K. Would really like to speak to someone who has any experience...

A simple glucose/fructose enzymatic test will confirm your suspicions. I would get a lab to run a test for (it's very cheap) and make a plan from there. Which region are you from by the way?