The Final Tasting A workshop to promote interest by winemakers in creating sparkling wine by the traditional method was developed in 2020. Led by an experienced winemaker, it began with the picking of Chardonnay grapes at low sugar content. The following year the grapes were successfully fermented into a dry still white wine that formed …
This calaculator was created and forwarded to us by Bill Wyngaard of Sooke, BC. He advises that it is based on a 2010 version of MS Excel and now contains calculators for potassium sorbate additions, blending ratios, hydrometer corrections, acid calculations, malolactic calculations and more. Bill invites anyone to use the calculator if they wish …
This streaming video is an unedited two hour long recording of the workshop presentation. The video commences several minutes into the first part of the speakers presentation and refers to “Tannin Extraction from Grapes”, a Power Point presentation available as a post on this website. Select this entire URL below and then “open address or …
Download spreadsheet calculator. here Open and use from computer download file This is a spreadsheet calculator with substantial functions: Zoom out to view all tabs. Use this spreadsheet to perform calculations for winemaking additions and fining trials, which are attached. While most of the calculations are believed to be correct, the calculator is provided without …
Nanaimo Winemakers and Saanich Sommeliers Chardonnay Workshop Notes presented by Colin Nicholson and Don Graham A well stocked wine store usually has a good selection of Chardonnay wine reflecting the popularity of that wine with consumers. The Chardonnay grape is cultivated throughout the world’s wine growing regions and the characteristics or styles of the wine made …
Basic pairing rules submitted by Sheridan Scott.
How does one obtain accurate results when analyzing grape juice or must for titratable acidity (TA) when the concentration of a sodium hydroxide titration solution is suspect due to extended storage? This article and the related laboratory article “Preparation preparation and calibration of sodium hydroxide solutions” describe how to prepare and/or simply and quickly calibrate …
Accuracy in titratable acidity (TA) determination Read More »
At the November 2021 Saanich Sommeliers Club meeting, we welcomed Savannah Robinson as our Program Speaker. The presentation found here covered her experience with ‘all things’ wine. Savannah studied at the Sommelier Factory in Toronto and Passed her Certified Sommelier examination with the Court of Master Sommeliers in the summer of 2019. She gained hands-on …
These instructions are for a volume 19 Litres of base wine, but formulas at the end of this article will provide successful results with other volumes. Advance preparation before starting yeast culture Requirements for the base wine: The wine should fermented …
Two juice and must pH/TA spreadsheet calculators in Excel and ODS versions that allow you to adjust juice or must wine to a target pH prior to fermentation. To make use of this spreadsheet calculator please download it and save it on your computer. Aside from IPad where there is no external keyboard the calculator …
Pre-fermentation pH and Titratable Acidity Calculator Read More »
Sodium hydroxide is only about 97% pure and it forms sodium carbonate and bicarbonate by reaction with moist air as it ages (there are ways to make it up removing these impurities but it is not worth the bother for winemakers). Moreover it comes in the form of pellets so that it is almost impossible …