Welcome to the website for the Missouri Home Vintner Association. We’re located in St Charles County - Missouri. We meet each month to share ideas about winemaking and to sample member wines.
March 1, 2015
WHAT ARE THESE?
They are a triple or twin bubble airlock and a cylinder airlock. Airlocks are important for all home wine and beer makers. Affixed to the top of a closed fermenter by inserting in a bored bung and filled half way with water, they allow the escape of carbon dioxide gas produced by fermentation. The gas bubbles up through the water. The water prevents any outside air from entering the fermenter. This helps to prevent possible contamination from airborne microbes. The covers are not airtight and while allowing carbon dioxide to escape, they keep out fruit flies and other small creatures. Watching bubbling airlocks becomes a serious pastime of home brewers and vintners. The cylinder airlocks are not as much fun to watch as the bubble airlocks. Some of the “bubble” airlocks have smooth rather than bubbled sides.
IS IT TIME TO BOTTLE NOW?
March 2, 2015
WHATS UP WITH PH?
March 3, 2015
pH is a dimension that expands the quality aspects of wine. It ties in with acidity and places limitations on use of various additives that the winemaker commonly uses. It is sometimes the reason a jug of wine goes down the drain, when everything was done correctly. This is a simplified caution regarding several products.
Bentonite: Wines with a higher pH will required more Bentonite for good fining results.
Calcium carbonate: CaCO3 .3-.4 grams /liter will increase the pH by ~ 0.1 This shift must be taken into consideration and is the restriction in the use of CaCO3 and the other acid reduction aids noted below. The pH shift will vary depending on the chemistry of the must.
Acidex: shifts the pH, also as with calcium carbonate. Keep tabs.
Potassium Bicarbonate: Because it neutralizes the acid, potassium bicarbonate raises the pH of the wine more than calcium carbonate. This can be an advantage in dealing with problem varieties with a pH below 3.0 and a TA above 1.0. Raising the pH of such wines will help soften their acid taste. However, this can also be a major disadvantage or limitation in its use. It is recommended only for use with wines with a pH below 3.0 and a T.A. above 1.0 to insure that the final pH will not exceed 3.5. Maximum reduction of TA is in the .25 to .3% range.
A final pH of 3.4 to 3.45 may be more desirable. A pH of 3.5 or 3.6 will not yield a long living wine.
Join us now
For more information about the club, or on how to become a member, contact our Membership Director, at Membership@MHVA.Org
A few benefits that we offer to our members: