A Sense of Wine

A Sense of Wine is Wine Sense's journal of new products, techniques and behind the scenes info for those who love to make wine. The authors are the Wine Sense staff. You will be familiar with them as the friendly faces that serve you whenever you stop by one of the stores. Join us as we share our insights on new procucts, advice and our experiences. Please feel free to comment on any posts- we look forward to your input!

December 2011


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Check Your Temperature!

December 16, 2011

If you are having a hard time clearing you white wine you are not alone. This is a reoccurring situation that happens during the fall and spring when temperatures range greatly from day to night and day to day. It also seems to be happening now during this warm winter.


Now you are thinking “What the heck? This hasn’t happened before… my wine always clears.”

There are a few things that could be the cause. One is doing a poor job of degassing your wine. Using the spoon or shaking the carboy does not always do a thorough job. Use a drill attachment Wine Whip to ensure there is no residual CO2 left in the wine. The second and most common problem is temperature. For a wine to clear consistently it has to be warm, about 22c. Most homes now have electronic thermostats that are programmed to lower the temperature during the day when nobody is home and at night when everyone is asleep. The house cools down during these periods and this slows down clearing. Remember the recommended temperature in your instructions if for the whole winemaking process- not just while the wine is fermenting. Finally- use your Hydrometer! If you stabilize your wine too soon you will have clearing problems.

Here are some ideas to help clearing:

-Use a heat belt to increase the temperature in the carboy. 

-Use a Digital Thermometer on your carboy- they’re in expensive but very useful. This will tell you at a glance what the wine temperature is. You might be surprised- remember your wall thermostat is only accurate for the location that it’s in.

-Set your carboy on an insulator on the table. Use a towel or piece of Styrofoam. The carboy will transfer cold from the table to the wine if there is no barrier between them. Also wrap your carboy if you have a ‘set-back’ thermostat or disable the ‘set-back’ function.

-Always use your Hydrometer.

Have a Merry Christmas,

Bruce, Manager (Wine Sense- Pembina Hwy)

Filed under: Uncategorized by WineSense


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