Articles
A Walk Alongside Ripeness
How ripe your grapes are when picked is one of the most important factors in determining what your wine will taste like. Here is a closer look at how a grape’s development affects the resulting wine.
Color Loss in Candy Cane Wine, 23-year-old Concord, Deprived Vines, and Maple Wine
Because of their chemical composition under wine pH (acidity) and fermentation conditions it’s quite possible these color compounds won’t stay red, or in solution, very long.
Moldy Odor In My Wines, Calculating Molecular SO2, Brown (Red) Wine
TCA, or the “corked” off-aroma, is caused by ambient molds interacting with a chlorine molecule of some kind, usually from domestic water supply.
Proper Equipment Storage
When done using your winemaking equipment, make sure it is properly cleaned and stored so it will be ready to use next harvest season.
Chocolate Infused Wine
Wine and chocolate are a match made in heaven. But it doesn’t have to be two separate delicacies. Home winemakers can actually combine the two by infusing wine with chocolate.
Exploring The Corking Options and Making Acidity Adjustments
Most closures are packaged pre-sanitized, usually with sulfur dioxide in the sealed bags that come from the manufacturer.
Fermentation Dynamics
There are temperature ranges advisable for fermenting all wine styles, but how does each end of that range affect the aroma, taste, and body of your wine?
Top 100 Wine Kits for 2017
Here are the top 100 wine kits from the 2017 WineMaker Magazine International Amateur Wine Competition.
The Basics of Sulfite
Learn the basics of what sulfur dioxide is, as well as when and how to use sulfite in your winemaking.
Adding Sparkle To Your Wines, Bottle Sediments, and Reducing Acidity
To maximize your chances of a successful in-the-bottle fermentation you need to prepare a starter culture.
Measuring Brix in Fermentation, Drinking From Brass, and Yeast Options
I would argue that the rapidity with which the sugar is consumed (and the density is lowered) is almost as important as the level of sugar itself . . .
Red Wine Sediment and What To Consider When Selecting A Yeast
What you’re experiencing is the precipitation over time of all sorts of complex tannins and colored compounds.
Tartrate Crystals, Blending Stuck Wine, Malolactic Timing
In my experience, doing a traditional cold stability where you chill the wine down and then filter off any precipitation won’t shift the acidity enough to notice it in the taste.
Understanding Bentonite, Refractometers vs. Hydrometers, and Mellowing A Big Wine
Most folks I talk to say that sodium bentonite and calcium bentonite are interchangeable in winemaking.
Malolactic Problems and Cleaning with Chlorine
Some of the SO2 gas created by the sulfur wick certainly will transfer into the wine as sulfur dioxide.
Wine Press Mold Growth and Magnesium Sulfate Vineyard Sprays
It’s very possible this mold bloom was caused by a change in the weather or a change in your cellar environment.
First-Time Barrel Soaking, Wine Flower and High Brix Grapes
It is entirely normal for the first soaking of a barrel to produce a dark-colored water.
Sniffing The Cork, Screwcap Closures and the Facts About Wine Headaches
Interestingly, a cork may smell “tainted” and the wine below it might be just fine, or, better said the wine in the bottle may be below your TCA threshold.
What’s This? and Calculating Proper Yeast Pitching
To quote one of my favorite UC-Davis professors, the newly-retired Dr. Linda Bisson, “No human pathogen can survive in wine.”
Submerge Those Oak Chips, Wine Yields and a Copper Problem
I actually prefer using a sock or some kind of bag rather than just having chips float loose on the surface.
Some Reductive Resolutions, Using Essential Oils, and Residual Sugar
You might want to try gradually introducing a little more oxygen into your winemaking process, especially early on when wines are more resilient to shifts in redox potential. Reductive off-odors may come from many sources, but thanks to new yeast strains available to winemakers, fermentation doesn’t need to be one of them.
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.
Bottling & Aging Wine
Fill It Up With all the preparatory work — rinsing, sanitizing and more rinsing — bottling can become overwhelming as one’s production increases. That can quickly turn into many hours of bottling
Country Wine: Non-grape winemaking
Country wine is the informal term that has been used for years to define fermented beverages made from ingredients other than grapes. This can include fruits, vegetables, flowers and herbs. Wine made
Making Wine From Grapes
Grape Wine Ah yes . . . grapes! Now that we’ve covered the science behind the winemaking process, you are ready to gather some grapes and start making wine from scratch. From