In this episode I take questions submitted from listeners and give my best advice.  Winemaking is like cooking in that there is rarely a discreet best answer, so each response is to be taken with a grain of salt.  There's more than one way to ferment a grape.  When appropriate I explain how you might scale up or down given the size of winery involved.   Questions in this episode about how to make wine cover: the use of SO2, winemaking in Texas, nutritional strategies for native fermentation management, red-wine color extraction, the myths and realities of decanting wines, how dry yeast can ferment a must, can vs. spur pruning, how to run a safe extended maceration on a small scale, predicting wine flavors from grape flavor, and the difference between cold settling and cold stabilization after an addition of Potassium Carbonate.   LINKS AND RESOURCES MENTIONED IN THIS EPISODE Native Fermentation Management with Philippe Melka and Megan Zobeck Jeremy Weintraub of Adelaida Vineyards and  Winery and Site Wine Co To Make a Riesling with Scott Sisemore Dick Peterson, Winemaker and Author of The Winemaker If you are interested in the Napa winemaking immersion experience I am putting together for 3 days in August, 2017, send me an email......   jim@insidewinemaking.com The Inside Winemaking Podcast on iTunes And Stitcher Radio Too Questions?  Comments?  Let me know what you think: jim@insidewinemaking.com