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I'm a UK winemaker and looking to get a piece of kit similar to the Vinmetrica SC-100A to measure free SO2 in our wines. Vinmetrica only ship to the US, so I wonder if anyone can recommend somewhere in the UK that I could purchase a similar piece of equipment (to measure free SO2)?

I'm designing a small commercial winery building from scratch. I'm struggling to find what the regulations are for storage of inert gas cylinders (nitrogen tanks and carbon dioxide tanks). I know these are fairly 'low risk' gases, but want to make sure the building design takes any likely...

I know that when trying to put a wine through malolactic fermentation (MLF), it's important to ensure the pH isn't too low, with 3.4 being a typical minimum for commercial strains. I want to prevent MLF in a wine with a natural pH of 2.75. Is it therefore a safe bet that the low pH will prevent...

I'm trying to get my head around the concept that oxygen is good for fermentation, yet bad for finished wine. My current (possibly incorrect) understanding is that the reason we can 'get away with' exposing wine to oxygen early on is that the active process of fermentation produces a jacket of...

Can anyone recommend a good source of freeze-dried malolactic bacteria in the UK? It seems cultures are readily available in brew shops in the USA but searching eBay or Amazon in the UK for things like "CH16" or "malolactic bacteria" draws a blank. Am I searching for the wrong thing, or do home...

I'm confused by what some winemakers mean when they say that wines are fermented 'dry' during primary fermentation (by 'primary' I mean open to air). How can they be fermented 'dry' in primary if the wines are moved to airlock vessels when the SG is still 1.020-1.030? Is it the case that some...

I've recently learned how to measure titratable acidity (TA) and have practiced on a white wine which is undergoing active (anaerobic) fermentation. The TA reading is a little high (7.6 g/l, whereas a 'good' range for a white wine is somewhere between 5.5 and 6.5g/l). However, I'm also finding...

I'm considering making vinegar alongside a winemaking operation. Obviously, I don't want to introduce acetobacter to the wines. The vinegars would be in the same room, breathing air in order to complete the vinegar process, but there would never be physical contact or use of the same...

In what way (if any) does active fermentation affect (a) pH and (b) TA? I've recently learned how to measure titratable acidity (TA) and have practiced on a white wine which is undergoing active (anaerobic) fermentation. The TA reading is a little high (7.6 g/l, whereas a 'good' range...