Why Proper Fermentation Mixing is Essential It’s a common myth that fermentations “self-mix" when in fact this is only true during the most active stages of fermentation. Recent research (Schwinn et al., 2019) has shown that without manual mixing, yeast can struggle to stay in suspension, causing yeast stress and other unwanted impacts. The Benefits of Mixing LIMIT STRATIFICATION Without mixing, yeast and nutrients can crowd the bottom of the tank, leading to different fermentation rates and progression in different parts of the vessel.  PREVENT OFF-AROMAS Ensuring even distribution of yeast and nutrients limits stress, reducing the risk of off-aromas like hydrogen sulfide, acetic acid, and acetaldehyde.  IMPROVE YEAST PERFORMANCE Even distribution of yeast and nutrients also keeps yeast healthy, active, and efficient, improving fermentation kinetics and tank turnover. WHEN TO MIX Mixing is most important during early fermentation and near the end. At both o

MODERN WEBSITE DESIGN TRENDS PUT YOUR BEST FOOT FORWARD ONLINE. As humans, we have many good and bad qualities, but one thing we excel at is the ability to make rapid judgments. In fact, studies suggest that it takes merely a fraction of a second—about 50 milliseconds or 0.05 seconds—for individuals to form an impression of a website. (This has been confirmed by Google research). This initial perception significantly influences our decision to either engage further or navigate away. Just as we evaluate people at lightning speed, the same principle applies to websites online. And these impressions matter. Research has proven that the better the first impression, the longer a visitor will stay on a page. So, what makes up that first impression? A British study showed that 94% of initial opinions were design-related, and only 6% content related. (We’re not just saying this because we design websites, honestly!) It is absolutely essential to your business’s success

True Myth Announces Partnership with Outdoor Alliance 

True Myth’s Partnership with Outdoor Alliance Exists As Part of Its “Into the Wild” Program To Celebrate Nature and Sustainability  SAN LUIS OBISPO, Calif. (March 14, 2022) – True Myth, […]

Afternoon Brief, March 14th

Winery Cleared of Mafia Money Laundering: The Trentino-based Mezzacorona wine group was acquitted of money laundering this week, after two years of investigation...

Wine on tap has its fair share of myths. We at Free Flow Wines want to debunk those myths and help wineries, restaurants, hotels, and other venues expand their zero-waste efforts by switching their by-the-glass wine programs from glass bottles to steel kegs.  Myth #1: Only low-quality wine is packaged in a keg & served on tap Quite the contrary! Quality preservation is the primary reason for pouring wines on tap. If a winery wants to sell on-premise, they may choose to keg their wine instead of bottling it. The steel keg will preserve freshness from the first pour to the last. Bottles used for by-the-glass programs can be problematic for a variety of reasons: Wine may be corked Bottles opened for too long will oxidize the wine Bottles are often not stored properly and can spoil the wine Glass bottles can expose the wine to sunlight or heat Staff may not be able to assess an opened bottle’s quality All these factors impact the consumer and their impression of that glass a