Apr/May 2014

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Egg White Fining

By Dawson Raspuzzi

An introduction to fining wine with egg whites.

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Minerality in Wine

By Daniel Pambianchi

wine-wizard

Cooking With Wine

By Alison Crowe

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Using Tartaric Acid

By Alison Crowe

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Stuck Fermentations, Using Tartaric Acid, and Cooking With Wine

By Alison Crowe

I find that when sugar is that low, the process of re-starting actually lowers the overall quality and you’re better off bottling slightly sweet (sterile filtered).

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Crazy Cat Winery

By William Ruting

William Ruting of North Carolina has two hobbies: winemaking and house cats . . . 25 house cats, that is.

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Sustainability Made Easy: Critters chasing critters

By Wes Hagen

Adding certain animals to your vineyard can encourage biodiversity and improve yields.

technique

Managing Minerals in Winemaking

By Daniel Pambianchi

Mineral deficiencies or excesses can become sources of frustration for amateur winemakers because minerals, metals, and other ionic substances cannot be easily measured and their role in biochemical and chemical reactions can be quite complex. So where do these substances come from and how can they be best managed in a home winery?

technique

Pairing Yeast with Grape

By Bob Peak

With so many yeasts made for fermenting wine, how do you choose which will work best with your grapes? Try this funnel approach.

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Making the Transition from Home Winemaker to Pro Winemaker

By Mark Ganchiff

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Yeast Impact on Wine Aroma and Flavor

By Daniel Pambianchi

If you are of the opinion that yeast selection does not matter and that the only role of yeast is to convert sugar into ethyl alcohol (ethanol), you may have been missing out on making more complex wines.

technique

Perfecting Pinot Grigio

By Tim Patterson

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Cool Climate Winemaking Tips from Ontario

By WineMaker Staff

We talk with winemakers in Ontario, Canada, to learn how they approach making wine in their cool climate.

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Pinot Blanc: A grape with an identity crisis

By Chik Brenneman

Pinot Blanc — one of the offspring of Pinot Noir — is waiting for its 15 minutes of fame to come around.

wine-wizard

Stuck Fermentations

By Alison Crowe

technique

Wine Evaluation: Tips from the Pros

By Dawson Raspuzzi

Two experienced wine judges, who have judged in WineMaker’s amateur competition, explain what novice judges need to know when tasting wine.

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Pumpkin Wine

By Stephen Plaso

A recipe for pumpkin wine.

wine-wizard

Sluggish Fermentations — Cabernet Franc

By Alison Crowe