Articles
Conference Comrades: Chance meeting leads to a lasting friendship
When hundreds of people with a similar passion converge in one place, it’s not surprising that new friendships are forged. Such was the case with several winemakers finding each other at the annual WineMaker Conference.
Vineyard Challenges: A new decade, a new vintage!
As we move into a new decade, Wes Hagen thought it prudent to lay out some of the latest and greatest gadgets and technology for viticulturists. He also answers some reader questions.
Baco Noir: The emigration of a French hybrid
Originally bred in southwestern France, Baco Noir is a French-American hybrid whose acreage has declined in its native country, but has since emigrated to American soil. Learn about this grape that has found success in some cooler-climate North American vineyards.
The Oak Necessities, Wine “Numbers,” and Stalled MLF
Just like many aspects of winemaking, decisions need to be made about how much you’re willing to invest and oak barrels are one of the biggest ticket items. The Wizard has some advice for oak alternatives, as well as feedback on “wine numbers” and when your MLF stalls.
Grape Expectations
Having trouble trying to commit to starting into the hobby world, or looking for next steps in your journey into winemaker. We’ve got a few suggestions for those folks.
Live Chat with Alex Russan
Live Chat with Alex Russan, which took place on December 19, 2019.
Carbs in Wine & Bottle Styles: Wine Wizard
QRecently I had an inquiry from a diabetic in regards to the amounts of carbs, sugars and calories in dry white and red wines made from concentrated kits. In calling the manufacturers,
Leaking Corks & Special Enzymes: Wine Wizard
QI recently made my first batch of white Zinfandel from a kit. I followed the directions and it’s coming along fine. I bottled and used synthetic corks in the bottles. I let
Fruit Flies & Hot Petite Sirah: Wine Wizard
QI am following the recipe for tomato wine from the August-September 2002 issue. The recipe says to loosely cover the must in the primary fermenter with a plastic sheet. But after about
Weird Wines & Fish Tanks: Wine Wizard
QMy friends have been asking me weird winemaking questions. I can’t answer them. Can you? If a yeast packet says it makes 1–5 gallons (3.8–19 L) of wine, what would be the
Live Chat with Chik Brenneman
Live Chat with Chik Brenneman, which took place on November 20, 2019.
Bench Trials and Tribulations
A home winemaker details the four bench trials he conducted to adjust the acidity of a low-pH Sauvignon Blanc to show how the process is done and share the impact each approach had on the wine.
Top 100 Wine Kits of 2019
This past April, experienced judges evaluated a total of 646 wine kit entries as part of the overall 2019 WineMaker International Amateur Wine Competition featuring 2,305 total entries. This large collection of
Lower Alcohol Wines
Rising temperatures have led to grapes that are higher in sugar and lower in acid at harvest. Winemakers are beginning to look at microbial strategies to help keep wines in balance with lower alcohol levels and increased acidity.
United We Wine: Generations connect though the grapevine
Winemaking roots can run deep in some families and those roots can often get intertwined. The Walker family from Connecticut shares their appreciation of how their roots have ties to several other winemakers near and far.
When The Acid Kicks In: Don’t just factualize, conceptualize acid in wine
Getting a wine’s acid levels right plays a big role in perception and profile, but numbers only tell part of the story. Don’t just use numbers to decide how you treat your wine — use some sense and your senses.
Pinot Meunier: The forgotten grape of Champagne
When it comes to the grapes found in Champagne, most casual wine drinkers can point to Chardonnay and Pinot Noir, but Pinot Meunier is often left off that list. Find out about the forgotten grape of Champagne, its history, and why you may want to give it a try if you can.
High-pH Wine, Stabilizing Whites and Cucumber Wine
Higher pH wine can be easily fixed . . . but the question is, should they be? As is often the case, the answer is sometimes. The Wiz digs deep into one reader’s pH dilemma as well as properly stabilizing a white wine and a fermentation question on a cucumber wine.
Concentrate vs. Acid Blend & Filtering Concerns: Wine Wizard
QI am considering making a five-to-six gallon batch of peach or apricot wine. A friend said I can add a can of white grape-juice concentrate (100% fruit) in place of an acid
Dry Wine & Mystery Grapes: Wine Wizard
QI like ’em dry. Question? My last batch of Merlot (2001) came out too sweet. What can I do now if I want the finished wine to have less sweetness? R.J. Yalch
Vanilla and Fluted Bottles: Wine Wizard
QI often hear about the vanilla flavors in red wines. I know that those flavors are derived over time from aging in oak barrels. I wanted to know what would happen if
Sulfite-Free Wine & A Cool Quandry: Wine Wizard
QI am a beginning winemaker. I have yet to make my first batch, but I just got a kit that contains Pinot Noir juice. I want to make a sulfite-free wine because
Cooking Corks & Mead “Demustified”: Wine Wizard
QI’ve been brewing beer for about 10 years, so I’m pretty well acquainted with the cleaning process. This is my third year making wine, and I recently received some corking advice that
2012 WineMaker Wine Label Contest Winners
Winners from the 2012 WineMaker amateur label contest.
2013 Wine Label Contest Winners
Winners from the 2013 WineMaker amateur label contest.