Free Shipping on qualifying orders! see pg.71 MoreWineMaking.com • MoreWinePro.com • 1–800–823–00101 The MoreWine!™ Team elcome to MoreWine! It's hard to think of this as actual “work”. After all, we get to talk with fellow enthusiasts about making wine Wseven days a week. That attitude is reflected in our passion for customer satisfaction: Got a question? We’re happy to answer it. Got a problem? We’re happy to fix it. We started MoreFlavor! in 1995 and have grown to become three different divisions selling equipment and supplies for making both Wine and Beer. Our business philosophy is very simple: Sell only quality equipment and ingredients; Sell at fair, competitive prices; Offer the best shipping deals in the industry; Provide friendly, knowledgeable customer service and support; Help people make ever-greater World Class Wine! Take care of any customer concerns courteously, quickly, and hassle-free! New To Winemaking? Check Out Our 3 Ways To Get Started... 1 2 3 Concentrate Kits Frozen Grapes Fresh Grapes ine kits from concentrate are the easiest and ine Grapes are selected from premier vineyards aking wine from fresh fruit is the ultimate Wfastest way to get started making wine at Win Napa, Sonoma and more! Reds are crushed Mfor most home winemakers. MoreWine! is home. The process is simple and the wine is usually & whites are crushed/pressed/settled, then they are the #1 source for equipment, supplies and free bottled after 6–10 weeks. Wine kits have made deep frozen in plastic buckets. Brehm Vineyards has knowledge for making wine directly from grapes. amazing strides in quality. Five to ten years ago we been freezing world class grapes for 30 years. Savvy Helping people make great wine in their first try is did not sell many wine kits because we couldn't say home winemakers across the country know these our specialty. To make wine from grapes there are they would make great wine. With the invention of grapes are some of the very best available. MoreWine! two things you will want to do: "skin packs", better yeast and additives, and better has developed a proprietary insulated packaging Source Your Fruit — Visit moregrapes.com, our which allows us to ship frozen grapes via UPS to processing we can now enthusiastically recommend free online marketplace and check for local distribu- anywhere in the contiguous 48 states. kit wines. tors, or if you live in a grape growing region directly Getting started is simple. Purchase our winemak- You can get started making wine using Brehm contact local growers. ing equipment kit and one of our wine concen- Frozen Fruit with a modest investment in Choose Your Equipment —We offer recom- equipment and the fruit itself. Because the fruit trate kits. You will also need two cases of empty mended packages of equipment based on the wine bottles(page 54) See page 4–7 for details. is source from world-class vineyards your chances volume of wine you want to produce, or the of making terrific wine from your very first batch quantity of grapes you have access to. See Pages are greatly increased. See pages 8–9 for more 10–13 to learn more. information. Pages 4–7 Pages 8–9 Pages 10–13 2 Welcome to MoreWine!™ & MoreWinePro!™ About MoreWine!™ Brands: Knowledge: Connect: MoreWine! Free MoreManuals! Got a question? Give our Customer Service team a call at 1–800– 823–0010. Malolactic Fermentation A MoreManual !™ www.MoreWine.com ™ by Shea A.J. Comfort 1-800-823-0010 Oxygen A& MoreManual Fermentation ! www.MoreWine.com 1-800-823-0010 Inert Gas & Winemaking The Importance of Inert Gas This MoreManual! TM has been written to provide winemakers to work at the even cooler temperatures of around 58º F A MoreManual ! with a comprehensive guide to understanding the exact steps (15º C). This might make it easier to maintainDuring theaging, cooler if a wine is not protected from both microbial ™ by Shea A.J. Comfort needed to successfully carry out a malo-lactic fementation. handling conditions often desired for whitespoilage winemaking, and oxygen at all times it is likely to spoil. Protecting www.MoreWine.com We will begin by first looking at a series of individual elements but it will cause the process to work atwine a slower usually pace involves and maintaining proper SO 1-800-823-0010 A Closer Look at the 2 Elements that— Yeast each have & Oxygen an effect on successfully completing an MLF, therefore the fermentation will take longercontainers to complete. full. Additionally, purging your headspaces with stability, as with a glycol-jacketed tank, or a temperature- then we will focus on how these elements can best be brought inert gas to effectively remove the oxygen greatly increases the controlled storage area, tanks and carboys should have a In order to best do this, we will need to be sure that we have a amount of protection. When it comes to using SO together into a unified protocol. Let’s get to it! Note that if the temperature of the wine will be falling colder than the 2 levels and keeping small headspace kept at the top (note that barrels should not solid working foundation for each of the two elements in the recommended range before the MLF has finishedare widely (for example:understood it is and in-depth information describing its An Introduction to Understanding Oxygen & have any space in them when filled/topped). This headspace system. So, let’s begin by taking a closer Recognizinglook at the first theof 5 keys to success not temperature controlled and the cellar temperatureusage is readily drops available during in most winemaking literature. Yet, is needed because it helps to compensate for the expansion Fermentation these two, the yeast itself. the winter), it is important that the ML bacteriaoften whenhas a chance these textsto at refer to purging with inert gas they fail and contraction of the liquid due to ambient temperature ™ has been written to help explain how , the benefits Malolactic bacteria have a reputation as being decidedly more least establish itself as the dominant strainto in explain the wine the at actual,the recom- step-by-step techniques needed2 to do changes (remember things expand when heated and contract This MoreManual! Yeast — Element 1 difficult to work with than yeast, however many of the prob- mended temperatures before the wine getsso. cold. It is In important other words, be hav- aware that creating an effective blanket when cooled). Since gas compresses more readily than liquid, oxygen can be used as a tool during fermentation. Usually The yeast cell is like a small balloon and it survives by selec- lems often encountered stem from a lack of understanding ing one or two weeks at 70º F and then havingof gas theto protecttemperature your slowly wine requires more than just shooting no significant additional pressure is exerted on the storage thought of as being problematic and something to avoid, tively letting nutrients in and passing waste and by-products the appropriate conditions necessary for the bacteria to suc- drop is better than trying to get the MLFsome under Argon way at into 57º-60ºF the headspace right of your vessel until it feels vessel if a little space is maintained at the top. This is why oxygen, when properly understood and used correctly can be out through its skin, or membrane. The more healthy the cessfully complete its job. One reason this might be the case from the start. right. In fact there is a bit more to it! The goal of this manual is you see a ¼” space below a cork in a finished bottle of wine, a handy element in creating a well-rounded, fruit foreward membrane, the more efficient this transport mechanism will is that there really isn’t a single variable that can be controlled to help you understand the techniques needed to successfully and also why it is recommended to leave a 1” gap below the Now With New Expanded Hours! wine. We will begin by first looking at how oxygen interacts be and the yeast will be better prepared to handle whatever C) pH: to ensure success, à la: “make sure you don’t sulfite until after purge headspaces with inert gas, so that your wine will actually stopper in a sealed carboy. If the headspace is not present, with yeast and the complex chemical compounds that make adverse conditions it may find itself in; and at various stages the MLF has completed and all will be well”. In fact, the real The pH of the wine and how it affectsbe protected. ML bacteria Let’s is startactually by first looking at the importance of as the temperature rises and the wine expands, the resulting up the matrix of the wine. Then we will look at how these reac- of a fermentation these can potentially be quite varied and answer to better being able to successfully complete an MLF is one of the most straightforward ofprotecting the five elements.your wine fromBasi- oxygen exposure, and then we will pressure will not be mitigated by the gas’ ability to compress tions can be used to help limit undesirable, sulfur-based off challenging. a bit more complex than that and actually lies in understand- cally, if the wine has a pH that is taketoo low,a look it willat the exacerbate specific gas purging techniques needed to and the full force of the liquid will push up against the lid/ aromas and flavours from developing in the wine during fer- At the very beginning when the fruiting has the just synergistic been crushed relationship there between the following five ele- the already harsh conditions of thedo wineso.