Check out the WineMaker trip to Chile & Argentina during next year’s harvest in March 2027. Reserve your spot now as spaces are filling fast!
Tips for crafting your own rosé, learning how to use native grapes, bottling your wine, and techniques for varietal meadmaking.
The Pearson Square is a tool to calculate the number of parts of two different solutions with different concentrations that are required to bring one of the solutions to a desired concentration. The Pearson Square can be intimidating to newbies, but when dissecting it piece by piece it is relatively straight-forward, and understanding it will pay dividends.
Some home winemakers cool down must ferments by freezing gallon water jugs and tossing them (closed tightly) into fermenting totes, bins or trash cans of must during a punchdown.
Why higher temperature is better, and why degassing is so important to the success of wines made from kits.
There is more to cellaring bulk wine than meets the eye. Throughout the aging process, the winemaker is on a tightrope walk between intervening to prevent and correct problems while remaining relaxed enough to let good wine evolve naturally.
Why varietal honey — that derived predominantly from the nectar of one flower, is best for making traditional meads.
Bottling your wine requires careful planning, preparation, and execution.
Albariño/Alvarinho is the grape of the Spanish region of Galacia, and it’s catching on in the States too.
Looking to try something new? You can make unique and wonderful wines from plants found in your garden or even growing wild in your backyard.
