The Winemaker's Corner
Tools and know-how for winemakers, open to everyone
Calculators, guides and a blog for home winemakers and small wineries. Free and with no sign-up, using the same formulas as Cellari.
20 free calculators
Calculators
How much sulfite, how much yeast, how much sugar, and how many bottles your grapes will fill. Instant answers, nothing saved.
All calculators4 guides
Guides
Practical answers, step by step, with a worked example and a calculator at the end of every guide.
Newest Crystals in wine: what they are and how to prevent them All guidesComing soon
Blog
Notes on winemaking: harvest lessons, small trials, and news about the calculators and guides.
To the blogNew in the Winemaker's Corner
- Winemaking guide · Cold stabilization Crystals in wine: what they are and how to prevent them Crystals in wine are tartrate (KHT), not glass, and harmless. Prevent them by cold stabilizing: 1–3 weeks near 0 °C, or seed 4 g/L KHT for 4 hours.
- Winemaking guide · Protein stability How much bentonite? Protein stability in white and rosé wine White and rosé wines usually need 10–100 g/hL of bentonite, but only a bench trial and an 80 °C heat test tell you how much. Run one, then scale up.
- Winemaking guide · Malolactic fermentation (MLF) Malolactic fermentation: how to do it and when it's done Malolactic fermentation turns malic acid into lactic, cutting TA by 0.56 g/L per g of malic. Run it at 18–22 °C with no SO₂; it's done below 0.1 g/L.