Aug-Sep 2012
Avoiding Sulfites, Adding Copper
Pasteurization operates on a sliding scale and its effectiveness depends on a coefficient between time and temperature.
Syrah: Versatile, bold and colorful
Australia recognizes Syrah as Shiraz. It is presumed that the name stuck as the cuttings that were brought to the country in the 1830s by James Busby were identified with the names Ciras and Scryas, making it difficult to research the origins of the name, given the Iranian connection . . .
Small Batch Winemaking
Tips for beginners looking to make small batches of wine.
Choosing the Right Fermenter
When setting out to make wine from grapes, one of the first major decisions is what you will use as a fermentation container. For most winemaking, you will need a primary fermenter
Vineyard Consultants: Backyard Vines
We winemakers are self-reliant. We like to be in charge of our own affairs and it can seem like a defeat to be forced to ask for help — whether it
Watertown Winemaking: Dry Finish
Here in northern New York State there is a special place like no other. To the west of this place there is Lake Ontario with breathtaking sunsets and the newly formed Seaway
