Grapes aren't the only fall harvest. Find out how to ferment apple juice into a hard cider and apple wine.
You make your own wine, but have you tried making cheese to go with it?
A reader seeks advice from The Wiz on making lime wine, and another has a problem with a rosé re-fermenting.
The Grand Champion at the 2015 WineMaker Magazine Amateur Wine Competition talks about his winning Cabernet Sauvignon.
Aging your wine in an oak barrel can do wonders for your wine. It can also ruin it. Before you dive in head first, learn all there is to know about aging in oak. Plus: Using oak alternatives.
Many hobby winemakers believe that fermentation temperature control is beyond their reach — but this isn’t so! Discover how to keep temperatures in the proper range.
A home winemaker from California’s Sierra Foothills shares his design for an air-conditioned wine storage room he built for his garage.
To understand Montepulciano the grape, you also have to understand the difference with Montepulciano the place. Chik Brenneman takes you on a tour of eastern Tuscany, Italy in this issue.
There are lots of possibilities for adding extracts, flavorings, herbs, and spice when you are making wine at home. We explore a variety of options.
When it comes to clarifying your wine kit, there are five “S’s” that will guide your way: Start, stir, smash, sweep, and suppress.
The heat of the day is not necessarily the time to harvest your ripe grapes. A night harvest allows you to bring the fruit in when it’s cool, which will lower your volatile acidity. Wes Hagen explains the special considerations you need to follow when picking grapes under the stars.