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New World Wine Maker

The power of yeast hulls!

In the aftermath of the Southern hemisphere harvest, some poor unfortunates are still struggling with stuck fermentations.  In most cases when looking at the facts one can pinpoint why the stuck occu…

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Adding water to wine: time to take a sober look part 2

Part one of this blog gave us some background on high Brix grapes, musts and the resulting high alcohol wine. The easiest (but not always legal) way to counter the effects of a potential high alcohol…

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A little goat cheese with your wine?

To say that something tastes “goaty,” in common parlance, is to say that it tastes like goat milk or cheese. I suppose that English-speakers are, in general, more familiar with goat-derived dairy…

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Different yeast rehydration procedures

You may have noticed on wine yeast packets and in the literature that there are mainly two different ways to rehydrate active dried wine yeast. The one procedure is a water only procedure and the othe…

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Why you should know what the Crabtree effect is…

From Wikipedia, the free encyclopedia:
 
Named after the English biochemist Herbert Grace Crabtree, the Crabtree effect describes the phenomenon whereby the yeast, Saccharomyces cerevisiae, pro…

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On colic, hope and stuck fermentations

January to April 2009 was going to be my tenth South African harvest working as a technical consultant for a yeast manufacturer. However, due to the arrival of the stork with a 3.45 kg female parcel,…

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