Dec 16-Jan 17
Red Wine Stabilization and Making White Zinfandel
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.
Top 100 Wine Kits of 2016
Here’s the top 100 wine kits from the 2016 WineMaker Magazine International Amateur Wine Competition
A Year in a the Life of a Wine: Part II (Grape Processing)
A look at processing grapes after harvest.
Amarone: A Taste of Valpolicella
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.
High Acids, Low Tannins: Barbera
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.
Making Pear Cider/Perry
Hard cider doesn’t have to be made from apples. Try making a pear cider (perry) this summer!
Winemaking in the Philippines: Dry Finish
The Philippines are not known for red wines, but there are a small group of winemakers looking to change that using exotic mountain berries.
