wine-wizard

Making White Zinfandel

By Alison Crowe

article

Red Wine Stabilization and Making White Zinfandel

By Alison Crowe

Oxidation, whether microbial (metabolically), chemical (directly reacting with environmental oxygen), or enzymatic can degrade color and cause less than optimal conditions for the survival
of colored compounds.

technique

Detecting, Measuring, and Preventing Volatile Acidity

By Daniel Pambianchi

technique

Fermentation and Aging Containers

By Bob Peak

Fermentation and aging vessels winemakers have to decide between include oak, glass, plastic, and stainless steel. Each has its own pros and cons to be weighed.

article

Top 100 Wine Kits of 2016

By WineMaker Staff

Here’s the top 100 wine kits from the 2016 WineMaker Magazine International Amateur Wine Competition

technique

Six Essential Winemaking Techniques

By Danny Wood

article

A Year in a the Life of a Wine: Part II (Grape Processing)

By Dominick Profaci

A look at processing grapes after harvest.

article

Amarone: A Taste of Valpolicella

By Stephen Franzoi

Find out how to replicate the method of making Amarone — the famed red “straw wine” from the Valpolicella zone of Italy’s Veneto province made from grapes partially dried on straw mats to concentrate their juice.

article

High Acids, Low Tannins: Barbera

By Chik Brenneman

Barbera is a favorite among winemakers because its high acidity makes it a useful grape for blending and also a unique varietal wine. Get tips to make your own Barbera wines at home.

wine-wizard

Red Wine Stabilization

By Alison Crowe

technique

Making Mead: Tips from the Pros

By Dawson Raspuzzi

article

Making Pear Cider/Perry

By Dawson Raspuzzi

Hard cider doesn’t have to be made from apples. Try making a pear cider (perry) this summer!

technique

Enzymes for Hobbyists

By Bob Peak

article

Winemaking in the Philippines: Dry Finish

By Josh Olarte

The Philippines are not known for red wines, but there are a small group of winemakers looking to change that using exotic mountain berries.