We are putting the sleeves and labels on the Oskyfizzante Red this week. We can’t do it when we bottle because the bottles are cold and they sweat, making it impossible for labels to stick. So, we let them warm up for 2–3 days and then put
Read more →This week, we will package more of the Cranberry Wine Christmas Tree bottles and then bottle Cranberry Wine in standard 750 ml bottles. We’ve finished fermenting a first batch of Concord and Catawba and will rack them off yeast lees this week. We will rack Steuben and
Read more →Our cellar team will apply sleeves and label the Oskyfizzante® Cranberry we bottled last week and will then bottle another batch of Oskyfizzante Pink. We will get two new wines bottled and then rack LaCrosse and St. Pepin off the Bentonite that was used to cold stabilize
Read more →We are bottling a batch of American Pink Catawba from last season. We are also getting a batch of Oskyfizzante® Cranberry carbonated and ready for bottling. And, we will be cold stabilizing Sweet Roxie Red®. One of the big events of each fall is the final steps
Read more →We will handle the final step in fermentation of our Marquette and Nouveau by racking both wines off the yeast lees. We will begin fining the Nouveau and we will run chemistries on all of our wines and add SO2 where SO2 levels are too low. SO2
Read more →This week, we will bottle our first wine after harvest. It is our very popular Blackberry Wine. We are also racking newly fermented wine into new tanks. We pump the wine out of the top of the tank down to the point where instead of wine, we
Read more →Steuben is in the middle of fermentation now and both St. Pepin and LaCrosse are just about finished fermenting. Louise Swenson, Petite Pearl, St. Croix, and our Finalés are ready for racking off yeast lees. What this means is that their fermentations are done and now we
Read more →With ten different wines at various stages of fermentation, there are lots of balls in the air at Tassel Ridge right now. Yeast needs to be fed at about the middle of the fermentation cycle so additional nutrients are put in the tanks at the right times.
Read more →Harvest 2019 at Tassel Ridge Winery is now finished up! Watch how we turn the grapes into juice to make our Tassel Ridge wine.
Read more →Marquette and Foch fermentations are right on schedule. One of the objectives of fermenting red wine is to extract as much color and flavor from the grape skins as possible. Since the grape skins float to the top of the fermenter, they need to be regularly pushed
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