Thank you to everyone who responded to the first episode about how to make clean, delicious natural wine. Your feedback was both encouraging and helpful. It became clear that there was a desire for this kind of information, and that there were things I needed to further explain from part 1.
This is a technical, detailed explanation of some of the important aspects of making wine naturally. If you haven't listened to part 1, this one will make a lot more sense if you do. Included in this part 2 episode are further discussions of optimal temperature and pH ranges for fermentation, everything you wanted to know about racking wine - when, how, how often, and why - and a comprehensive discussion of hydrogen sulfide (H2S) in wine and how to avoid and manage it, and many other aspects of natural winemaking.
Enjoy!
Sponsor:
https://www.centralaswine.com/
Sandor Katz - The Art Of Wild Fermentation
Olivia Maki & Mike Reis - Redfield Cider Bar & Bottle Shop
Tilted Shed Ciderworks - Ellen Cavalli Unfiltered, Unfined, & Un-disgorged
Mimi Casteel Revisited - Is Wine Big Enough?
Todd Cavallo - Wild Arc Farm, Natural Piquette and Ecological Winemaking in the Hudson Valley
Gary Paul Nabhan - Indigenous Fermented Beverages of Mexico & Southwest US
Quinn Hobbs - Hollow Wines
Rob Durham - Durham Cider and Wine
Austin Glasscock - Wild Texas Wines (with Prickly Pears!)
Eve's Cidery - How To Make Sparkling Cider with Autumn Stoscheck & Ezra Sherman
Steve Selin - South Hill Cider, Ithaca, New York
Vitis Sapiens - 1st Year Anniversary Episode
Garrett Miller - Finger Lakes Cider House
Dear Native Grapes - Deanna & Alfie Alcantara
Chiara Shannon - The Yogi Sommelier
Zaitouna Kusto - Managing Sommelier, Esters Wine Shop
Gina & Mikey Giugni - Lady of the Sunshine, Scar of the Sea & Making California Natural Wine
Tom Jackson - Supergay Spirits
Elizabeth Whitlow - Regenerative Organic Certification, Vineyard & Farm Worker Treatment
Andrew Beckham - Novum Amphora & Beckham Estate Vineyard
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