On April 17 learn early to mid-season grape growing techniques for your small-scale vineyard with “Backyard Vines” Columnist Wes Hagen. Register now to ensure a smooth start for your vineyard this spring!
We review the top 100 wine kits of 2012. Plus, perfecting pinot noir, tips on going pro, and techniques on making cool wine from frozen must.
Winners from the 2012 WineMaker amateur label contest.
Your Zinfandel probably had a good reason (in the wine’s opinion, anyway) why it didn’t go through ML fermentation.
Many factors from grape quality to winemaking care and technique impact the amount of sulfite needed to protect wine from spoilage.
Immediate and intermediate strategies for making table wines that can be consumed very young while still delivering the full and delightful wine experience.
Four assistant winemakers join us for a roundtable discussion on what they did to get their foot in the door.
Ever wonder how the concentrate in your wine kit is made? We take you inside the kit manufacturing process.
Blending accomplishes several goals in winemaking. It can be done to improve flavor, mouthfeel, cover a defect, balance the chemical profile, adjust the alcohol content, emulate a commercial wine you enjoy or simply for product consistency. Blending is both a science and an art.
Two master meadmakers share some insight for making your own mead at home, which uses the same equipment you already have for making wine.
Frozen musts provide the ability to make wine anytime regardless of harvest timing.
