Check out the WineMaker trip to Chile & Argentina during next year’s harvest in March 2027. Reserve your spot now as spaces are filling fast!
Check out the WineMaker trip to Chile & Argentina during next year’s harvest in March 2027. Reserve your spot now as spaces are filling fast!
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Learn about the fundamentals of nitrogen levels in your winemaking as well as how, when, and what additions are needed
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Volatile thiols are delicate but powerful aromatic compounds released during fermentation. Through careful techniques and yeast selection, t
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Wine barrels are constantly changing. Each time one is filled it will lose some characteristics and, eventually after enough uses, it will g
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After dedicating as much time as we do making a batch of wine, the final step of putting a closure on the bottle can’t be overlooked. Ther
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Video Live Chat with Jason Phelps, which took place on February 17, 2021.
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Making mozzarella is fast and easy once you get the hang of it. Here is an easy guide to get you going to mastering the art of making your o
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Video Live Chat with Bob Peak, which took place on January 27, 2021.
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Twenty years ago his dad was featured here in the pages of WineMaker magazine. But now that he has joined the ranks of home winemakers it’
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Have you ever visited a vineyard and wondered, “How did they do that?!” You know the place, where all the vines seem to be in sync and h
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Making mead with fruit is a creative journey. What fruits and combinations you use, where and when you use them in the process, and what att
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Similar to a varietal like Malbec, Carménère has come to be identified with the wine growing regions of South America, but this grape actu
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Sometimes we get several questions that revolve around a similar theme. The Wine Wizard had several questions this go-round on volatile acid
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Live Chat with Alex Russan, which took place on December 18, 2020.
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Live Chat with Chik Brenneman, which took place on November 19, 2020.
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Explore the additives and fining agents common in commercial wine production and available to home winemakers. These tannin additives and fi
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