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Department of Chemistry Zachariah M. Heiden Group

Wine Making

 

A fine wine is a lot like a graduate career, where patience and perseverance are needed to reach that pinnacle moment when a wine matures to its peak or a student reaches that point of graduation.

 

Beginning in 2011, Zach took up the hobby of wine making and established his winery : Patience & Perseverance.  From 2011-2013, Zach has produced over 400 bottles of wine consisting of 22 different varieties.  To pass on the knowledge of wine making to others, Zach has chosen to include this into the learning experience of his research lab.

 

Heiden Group Tradition : Upon joining the Heiden group, a student will be able to select a particular wine variety that they are interested in.  A postdoctoral fellow will be able to choose a dessert or white wine (average aging time 1-2 years), while a graduate student will have their choice of red wines (average aging time 3-5 years).  A postdoctoral fellow will begin their wine soon after joining the research group and graduate students will begin their wine at the start of the spring semester (usually early January).  They will help start it and bottle it, with the option of doing all of the steps in between.  The wine kit will make roughly 30 bottles, where the student fills five splits (375 mL bottles), two magnums (1.5 L bottles), and about twenty-five 750 mL bottles.  Of the 30 bottles that will be made, the student will receive one after finishing bottling (which they can open whenever they want).  A split will be opened each year during a group event to monitor the wine’s progress.  A dozen 750 mL bottles will be given to the student as a going away gift upon graduation/leaving the group.  The two magnums will be served at the student’s going away party, with the remaining bottles being served at future Heiden group social events.

2020

Cole chose an Apple Berry Syrah. The pictures from his wine making experience are available below.

2019

Tanner (left) and Alex (right) showing off the wine that they made.

Alex Hanna chose a Pinot Noir. The pictures from her wine making experience can be seen below.

Alex is showing off her wine kit.
Alex is hydrating the bentonite prior to adding it to the must.
Alex is adding the grape juice to the primary fermenter.
Alex is adding yeast to the must.
Alex is racking her wine.
Alex is checking the specific gravity.
Alex is degassing and clarifying her wine.
Alex is bottling her wine.
Corking
Adding shrink wraps
Adding labels
Signing the final product
Showing off the final product.

Tanner chose a Black Cherry Pinot Noir. The pictures from his wine making experience can be seen below.

Tanner is showing off his wine kit.
Tanner is looking through the contents of his wine kit.
Tanner is adding grape juice to the primary fermenter.
Tanner is reading the initial specific gravity
Tanner is adding yeast to his must.
Racking wine to remove sediment.
Filling bottles.
Corking
Adding shrink wraps
Adding labels
Signing the final product
Tanner is showing off his final product.

 

2018

Brena chose an Apricot Riesling. The pictures from her wine making experience can be seen below.

Brena showing off her Apricot Riesling wine kit
Reading the directions that come along with the wine kit
Adding the juice bag into the primary fermenter
Measuring the specific gravity
Adding the yeast
Tasting the wine before transferring it into the secondary fermenter
Siphoning the wine from the primary fermenter to the secondary fermenter
Degassing and clarifying the wine
Adding in the apricot flavoring
Filling bottles
Showing off all of the filled bottles
Corking
Adding shrink wraps
Receiving the bottle labels
Adding labels to the wine bottles
Signing the wine bottles
Brena is showing off the final product
Brena's Wine Label

 

2017

Jacob chose a Chardonnay Semillon. The pictures from his wine making experience can be seen below.

 

Jacob is showing off his Chardonnay Semillon wine kit
Setting up the primary fermentation
Adding yeast to the primary fermenter
Measuring specific gravity to determine alcohol content of the wine
Racking the wine to help remove sediment
Clarifying the wine.
Filling the wine bottles
Corking his wine bottles
Jacob Wimpenny's Wine Label
Jacob adhering his wine labels.
Signing his final product.
Showing off the final product!

 

2016

Ian chose a South African Shiraz. The pictures from his wine making experience can be seen below.

 

Ian with his South African Shiraz Wine Kit
Ian with his South African Shiraz Wine Kit
Adding the grape juice to the primary fermenter
Adding the grape juice to the primary fermenter
Adding a grape pack to the primary fermenter for additional flavoring
Adding a grape pack to the primary fermenter for additional flavoring
Adding the yeast into the primary fermenter
Adding the yeast into the primary fermenter
Writing down notes into the winemaking notebook
Writing down notes into the winemaking notebook
Siphoning the wine into the secondary ferementer
Siphoning the wine into the secondary ferementer
Clarifying the wine must to remove the sediment
Clarifying the wine must to remove the sediment
Measuring the specific gravity to determine the alcohol concentration
Measuring the specific gravity to determine the alcohol concentration
Cleaning and sanitizing bottles
Cleaning and sanitizing bottles
Filling the bottles
Filling the bottles
Corking
Corking
Adding the shrink wrap
Adding the shrink wrap
Adding the wine labels
Adding the wine labels
The wine label for Ian's wine
The wine label for Ian's wine
The winemaker showing off his signature
The winemaker showing off his signature
Ian showing off his final product!
Ian showing off his final product!

 

2015

Nick chose a California Syrrah. The pictures from his wine making experience can be seen below.

 

Nick is showing off his syrah wine kit.
Nick is showing off his syrah wine kit.
Nick reading the instructions of his wine kit.
Nick reading the instructions of his wine kit.
Adding the grape juice to the primary fermenter.
Adding the grape juice to the primary fermenter.
Removing some of the must to obtain an initial specific gravity.
Removing some of the must to obtain an initial specific gravity.
Measuring the initial specific gravity
Measuring the initial specific gravity
Adding the yeast to the wine must.
Adding the yeast to the wine must.
Nick drawing out potassium metabisulfite (the sanitizer in wine production).
Nick drawing out potassium metabisulfite (the sanitizer in wine production).
The oak chips and grape skins used to flavor the wine.
The oak chips and grape skins used to flavor the wine.
Racking the must
Racking the must
Racking the wine
Racking the wine
Clarifying the wine
Clarifying the wine
Cleaning wine bottles
Cleaning wine bottles
Filling bottles
Filling bottles
Nick is heat shrinking his caps on the top of his wine bottles.
Nick is heat shrinking his caps on the top of his wine bottles.
Nick's final bottled wine.
Nick's final bottled wine.
Nick showing off his final product.
Nick showing off his final product.
Nick's Wine Label
Nick's Wine Label

 

To begin this tradition, KP chose a Black Cherry Shiraz for his wine, below are the pictures from his wine making experience.

 

KP is getting ready to start his batch of wine.
KP is adding the grape juice to the primary fermenter.
KP is stirring up the primary fermenter.
KP is cleaning wine bottles before filling.
KP is filling the wine bottles.
KP is corking the filled bottles.
KP is adding the shrink wraps on the top of the bottles.
The label for KP's wine bottles.
KP showing off the labeled bottle.
The winemaker is signing each bottle.
KP showing off the final product!