Misha T Kwasniewski
Roughly how many grams/l of sugar
are needed for champagne CO2
Ontario VQA rules
Grapes are leK in the vineyard un?l December-
Oaks use in
Copyright 2015 Misha T. Kwasniewski
You have inoculated with ML bacteria but 4-weeks later aCer
tesDng you Malic acid levels you nd that you sDll have malic
but no lacDc. What would
Stone hill trip
Op'on 1- Leave ASAP on Tuesday
about an hour to there.
Tour 3:15- 4:30
Return By 5:30
Op'on 2- Leave Saturday AM
No lab/class that week
Would have 'me to beMer explore Herma
By next Tuesday read Jackson pg.
A Bacteria is a.
Follow up- what is the difference?
What is nota reason to slowly
acclimate yeast before
inoculating and ice wine?
A. The yeast nee
Wine Yeast ReHydration
A MoreManual ! By Shea A.J. Comfort
n this paper we will explore why yeast hydrations is important, how to rehydrate your yeast and a summarized example of the process. Lets get started!
Why Yeast H
Generally what was a theme in
Impact of a treatment on wine aroma
Preven4ng microbial spoilage
Bubble reten4on in sparkling wine
Selling wine in emerging markets
What role was glutathione
Barrel Care & Maintenance
We recommend examining and nosing the inside
of each barrel upon delivery.
PREPARATION FOR WINE
A Water Soak and Test
It is important to follow t
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How to Care for Your Oak Barrel
Welcome to the amazing world of Barrel ownership! With your new friend you are entering a