Articles

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.

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.

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.

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.

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.

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

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

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

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

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

Winners from the 2012 WineMaker amateur label contest.

Winners from the 2013 WineMaker amateur label contest.

Here’s the winners of the 2014 WineMaker label contest.

Live Chat with Dwayne Bershaw, which took place on October 16, 2019.

QI recently inadvertently added the wrong yeast to a new batch of frozen Chardonnay juice. I had planned on using Lallemand’s ICV-D47 but picked up Red Star’s Côte des Blancs, it was