Agriculture Reference
In-Depth Information
pasteurized often create very hazy wines, so don't do this
with fruits that require a double dose of pectic enzyme.
• When using unpasteurized must, your yeast must
out-compete all other yeasts and bacteria. So instead of
sprinkling the yeast on top of the must, get your yeast ready
two days in advance by sprinkling the yeast into a pint jar
containing bottled apple juice mixed with a pinch of yeast
energizer and then cap it with several layers of cheesecloth.
Set it in a dark place at 60-70 degrees. When you add this
yeast to your must, just pour it in smoothly and do not stir.
Now your yeast has a head start so it can out-compete the
wild yeasts and bacteria on the fruit.
Advanced Testing of Sulfite Levels
The sulfite test kits you can buy through wine hobby suppliers
are fine for lightly colored wines but inaccurate when testing
heavily colored wines because the phenolic coloring
compounds in the wine take up some of the testing reagent.
Errors can be as high as 20ppm. In an earlier chapter, I
advised that you could “guesstimate” by subtracting 10ppm
from the test results. If you aren't comfortable with
guesstimates, you can do your own testing. The following
procedures work on the principle of calculating total sulfite,
calculating the error, and then subtracting the error from the
total. You will be working with sulfuric acid in this
procedure; safety goggles and a lab apron are required.
Equipment
50
ml
beaker
