Articles

Learn about your cork and closure options when it comes to bottling

A winemaker experiences a large and unexpected pH shift from a feral fermentation. Learn about the potential reasons as well as what to do with an untoasted oak barrel, pre-fermentation sulfite levels, and acid adjustments in wine kits.

Live Chat with Jason Phelps, which took place on February 19, 2020.

Featured in the February-March 2023 issue: Kent Nienaber • Ham Lake, Minnesota Our Love Sick Marquette label was born out of a difficult situation that arose during COVID. In early September of 2021,

Grow your own grapes? Thinking of starting a backyard vineyard? Now is the time to plan your spring. Here is a list of suppliers where you can purchase grapevines and/or supplies for your home vineyard…

Live Chat with Bob Peak, which took place on January 22, 2020.

They say you shouldn’t judge a book by its cover or a wine by its label. That said, we all know presentation is important and when looking at a bottle of wine

Oxygen exposure can cause a whole litany of flaws in wine. Learn strategies for minimizing the risks at all steps of your winemaking.

The popularity of Malbec has grown tremendously over the past two decades, thanks in large part to the award-winning examples coming out of Argentina. We interviewed five winemakers from three continents to share their tips for making Malbec at home.

Dessert wine paired with a sweet pie, savory cheese, or fine cigar is one of the best ways to finish off an excellent meal. Home winemakers have a variety of dessert wine

QWhere can an amateur buy a cork for a 3-liter bottle? The one I have measures 2 1/8“ by 13/16” (54 mm by 30 mm). I have several of these bottles and

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.

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.

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.

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.

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, which took place on December 19, 2019.

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,

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

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

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, which took place on November 20, 2019.

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.

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

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.