Thu, 19 March 2015
At my request Zeke Neeley, who you may remember from Episode 2: Champagne, Cucumbers, and Estate Winemaking..., to come back and record a solo post about something he is well-versed, the use of Sulfur in winemaking.
In 15 minutes Zeke lays out the historical use of sulfur, specifically sulfur-dioxide (SO2), some of the common misconceptions it has had publicly, it's role with bacteria and yeast, the paradox of not using it, and his own personal opinions on the best use of SO2 for commercial winemaking.
Like cooks in a kitchen, all winemakers have different approaches to the use of SO2, and it's key to remember that Zeke's practices are a summation of his studies and practical experience. Nothing can rile up a room of winemakers like the discussion of SO2.
I think anyone interested in serious winemaking will come away with new insights from Zeke's post. I'm very appreciative that he was willing to sit down and record his thoughts on this hot-button issue.
Let me know if you find short guest post episodes such as this valuable. firstname.lastname@example.org