Find out how to prevent the "barnyard funk" Brettanomyces can impart on your home wines.
Cold stabilization, blending & timing of malolactic bacteria and nutrient additions.
A wine’s pH greatly affects its taste and microbial stability. Learn the best ways to monitor and adjust your pH.
A man sets out to prove to his family he can make wine from the sole vine on their property.
Check out the winners of our annual contest for the best homemade wine label designs.
Getting sick of the same old Cab? Try a red wine that’s more out of the mainstream, like Carménère, Charbono, Dolcetto, Montepulciano, or Tinta Cão.
In the third installment of our year-long series about how homemade wine is made using home-grown grapes in Upstate New York, we check in on batches of red, white, and rosé wines happily fermenting away.
Winemakers spend a lot of time and effort preventing acetic acid from ruining good wine. But to make wine vinegar, Acetobacter is actually your friend. Find out how to make some wine vinegar at home.
We asked two commercial winemakers their opinions about the wild Brettanomyces yeast in wine, as well as the measures they recommend to control or prevent it.
Because fermentation is complete doesn’t mean your wine has to be. Explore the possibilities of post-fermentation adjustments from sweetness and acidity, to oak and other flavor additions.
You may not be harvesting in the first two years of planting a vineyard, but this time is arguably the most important for your vines. Plan it right and soon you’ll be reaping the sweet rewards come year three.
Touriga Nacional is one of the most popular grapes in Portugal, so it’s no coincidence it’s a staple in Port wines. Learn techniques and find a recipe to make your own Touriga Nacional Port-style wine.