Articles

Competitions Help WineMakers

FREE

Having your wines judged at a competition can provide meaningful feedback, although it may not always make you feel great about your skills when the comments are critical. One man polled his winemaking club to get their feedback about entering wine competitions.


Cinsault: The grape that could . . .

FREE

One of the mainstay grapes found in the heat-prone regions in the Rhône Valley of France is Cinsault. It often is utilized in blends to add softness to Rhône-style wines. Another great use is to turn it into rosé wine. Chik Brenneman gives you the scoop on this varietal.


Vineyard Planning, Varnish on Mini Barrels, Macerating Skin Packs, and Degassing Wine

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A proud new owner of a sulfite test kit wants to know how often to test. The Wizard also answers questions on backyard vineyard planning, urethane coating on an oak barrel, extended maceration on a kit’s skin packet, and degassing wines.

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The Mobile “Wall-Mount” Wine Opener

FREE

If your home winemaking club runs a wine competition, you should check out this DIY stand stand that allows a high-volume wine opener to go mobile.


Oak Yeah!? When and why to add oak to wine

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Adding oak to a wine can add an amazing depth of character or it can detract from the fruit. Learn some keys to managing the oak in your wine.


Live Chat with Frank Musto

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Live Chat with Frank Musto, which took place on August 12, 2020.

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Live Chat with Alison Crowe

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Live Chat with Alison Crowe, which took place on July 16, 2020.

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Home Glycol Cooling Systems

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Glycol cooling systems have been fixtures in commercial wineries for many years. Often using large, permanently mounted refrigeration compressors, they circulate a chilled solution of propylene glycol through pipes arranged throughout the cellar. At each cooled tank, connections allow for the circulation of the chilled glycol through a jacket surrounding the wine or must. Digital

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Albariño

FREE

Albariño is Spain’s most famous white grape, best known from the country’s northwestern most department, Galicia, particularly the Rias Baixas (pronounced “Rias Bye-shas”) Denominación de Origen (D.O.). The jury is out on


Tempranillo Tips from the A-Team

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Tempranillo is a Spanish grape best known as the main ingredient in that country’s respected Rioja wines. It’s also the basis of Vega Sicilia, arguably Spain’s most famous vino.  Tempranillo wines can have flavors you’d expect in a Cabernet, like dark fruit and mocha, the pepper you might find in a Syrah, and the savory

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Bulk Aging

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Aging your wine is not the most exciting winemaking topic, but it is a critical topic. Aging wine is considered from the time after your fermentation is completed through the time spent


Adding Acid to Sanitize, Sparkling Situation: Wine Wizard

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The second and perhaps the most important reason is that if you’re doing your final rinsing with an acid blend that contains malic acid, you’re potentially releasing a food source for various bacteria into your equipment and into your cellar’s environment (like drains).

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Yeast-free wine and quality control: Wine Wizard

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The good news is that most wines that you can buy off the supermarket shelf don’t contain a lot of yeast cells; if they did, the wines would look cloudy and might even re-ferment in the bottle.

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Chlorine Conundrum & Country Wines: Wine Wizard

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I never use any chlorine-containing cleaning compounds in my winemaking and don’t recommend it to anyone. There are plenty of alternatives for cleaning, one of my favorites being sodium percarbonate.

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Zoom, Zoom: Winemaking club meetings go virtual!

FREE

Shelter-in-place orders have been a challenge for many folks. But one winemaking club has found a way to keep their meetings going while being socially responsible. Welcome to the age of the virtual club.


LaCrosse or La Crosse? True diversity in a grape

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Elmer Swenson helped revolutionize the greater wine world with his cold-hardy grape breeding program. One such grape varietal that emerged from all his work was LaCrosse, with five species of grapes in its heritage. Learn about this grape made popular in colder climates — for good reasons.

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Pressing Issues, Making Bread with Wine Yeast and Light Strike

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Dumping your pomace and finding the grapes still juice-laden after pressing is frustrating. The Wizard has some pointers for getting the most from your grapes as well as baking bread with wine yeast and the concerns of light strike on your wines.

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Live Chat with Maureen Macdonald

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Live Chat with Maureen Macdonald, which took place on June 17, 2020.

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Acidity & Aging

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My situation is that the total acidity (TA) rises during the aging process.What could be causing this?

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Live Chat with Pat Henderson

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Live Chat with Pat Henderson, which took place on May 13, 2020.

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Phenolics & Tannins in White, Sparkling & Rosé Styles

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Polyphenolics are usually associated with red wines, but there are definitely processing choices and stylistic options where polyphenolics play a role in whites, rosé, and sparkling wines also.


Making Berry Good Wines

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Relative to grape wine, “berry wine” is a diverse category, encompassing anything from strawberries to blueberries to uncommon local berries few have heard of. The general idea is the same as making red wine: Crush and ferment berries, press or strain, rack and age, bottle, voila! But where grapes, if variety is well matched to

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Fruit Cider

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Cidermaking is a journey. Don’t be fooled by anyone who tells you it’s easy, as developing a delicious hard cider requires a lot more artistry than simply adding yeast to apple juice. Cidermaking requires you to develop, refine, and master many different skills. When you add the additional layer of fruit to your cider, it

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Fine wine

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The goal for experienced and new winemakers alike is a product that is both pleasant in taste and appearance. Unfortunately for many new winemakers the result is stubborn cloudiness with sediment, or worse, a product that develops haze once bottled. A wine that is cloudy is considered a seriously flawed wine and thought to be

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Ferment It All! Attack of the Juicy Juice boxes

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What would you do if your kids brought home Juicy Juice boxes every day, but never drank them? One man decided to ferment it all!