Aug-Sep 2015
Importing Juice vs. Fresh Grapes, Wild Fermentations, Sediment In The Bottle
I prefer to have as much information as I can about where my raw material is coming from, and being able to handle the actual grapes is one way to help you get there.
If You Like This, You’ll Like That
Try some new grape varieties similar to the tried and true varieties you already know you enjoy drinking.
Wild Yeast Fermentation
Wild or native yeasts, according to a general definition, occur naturally in the air or on surfaces. While the word, ‘wild’ might give the romantic impression that winemaking’s native yeasts come from
Award-Winning Pinot Noir
Four Pinot Noir pros share their best advice for crafting the “heartbreak grape.”
Müller-Thurgau: Germany’s other white grape
Prior to giving way to Riesling at the turn of the century, Müller-Thurgau was the most prominent white grape in Germany. It is still very popular as an everyday drinking wine enjoyed young.
Using Pectic Enzymes
Pectic enzymes are often required when making fruit wines, but also come in handy in certain situations when making wine from grapes. Learn more about the benefits of pectic enzymes.
Tropical Winemaking: Dry Finish
Many, many years ago when my five siblings and I were very little, my mother, Alma, tried to make homemade wine. We lived in the Santa Cruz valley of the Caribbean island
Selecting Yeast Roundtable
For tips on selecting the best strains to get the job done, we asked four experts with various wine and yeast-related backgrounds to give us a hand.
