Don’t Miss Live Online Workshop on Mastering Hybrid Grape Winemaking February 20. Three hours of tips and techniques. Also available later as video replay. Click here for event and registration details.
June-July 2021 issue WineMaker magazine. Cover Story: 7 Country Wine Recipes. Also pét-nat sparkling wines, country wine sweetness, and sur lie aging.
Live Chat with Dwayne Bershaw, which took place on August 3, 2021.
Live Chat with Maureen Macdonald, which took place on June 24, 2021.
Aging wines on the lees can add aromatic complexity, soften tannins, enrich mouthfeel, protect it from oxygen, feed malolactic bacteria, and add longterm stability. Learn how to get the most from sur lie aging, and techniques for removing, storing, and reusing lees.
As your winemaking production scales up, so does the space required to store the wine as well as the miscellaneous items that come along with it. Bob Peak guides readers through some of the various bottlenecks that winemakers experience during the aging and bottling processes as their operation grows.
Two attendees of the Backyard Grape Growing Online Boot Camp
had some follow-up questions; one on their spray protocol, the other about coming back from a devastating loss of vines. Wes dishes out some advice.
A common sight in the coastal communities throughout the northeastern part of the U.S. and Canada, rugosa roses produce a rosehip that is commonly made into jam. One adventurous spirit opted to try making wine with it.
No matter how much attention we give a wine, sometimes it will disappoint when tasted for the first time during aging. It may not be faulted, just lacking a desired characteristic. That’s when it is time to intervene. Qualities like flavor, aroma, body, color, or even tannins can all be improved with a little help.
Pétillant-naturel sparkling wines — which are bottled prior to the conclusion of fermentation — are having a moment. Without any required riddling, disgorging, or extended aging, pét-nats are a perfect fit for home winemakers to try when getting into sparkling wines.
Fruit wines are generally the first thing to come to mind when we hear “country wine,” however the term is much more encompassing than that. We share seven recipes from Jack B. Keller Jr.’s new book release Home Winemaking: The Simple Way to Make Delicious Wine that illustrate just how broad an array of ingredients the term includes.
If you make your own wine, no matter what kind, the concept of malolactic fermentation (MLF) should be well embedded in your mind. Learn some of the basics of MLF.
Backsweetening is a popular method to balance and bring out the fruit character in fruit wines. We enlist two experts to share their tips to backsweetening success.
Elmer Swenson’s grape breeding program has had a profound effect on the North American wine scene. One such grape to come from his program is Brianna, a grape that required an estimated 93 crosses to produce. Learn about this grape’s heritage as well as how to best work with it.
Oxidation is one of the most common faults among homemade wines. The Wiz has some tips for minimizing exposure during racking along with advice for how to read fermentation temperature, reducing reductive stink with copper, and carbonating a dessert wine.