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Norton Grapes: An American Original

Learn about Norton grapes, an American original, plus how to make Norton wine from these grapes native to America.

Field Grafting Grape Vines

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How Yeast is Made

The number of yeast strains available has increased in recent years. We’ll show you how it’s made.

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What the Pros Think When They Choose Yeast

If you want to pick the right yeast for your grape juice, knowing what questions to ask is essential. Consider these tips from the pros.

How Kit Manufacturers Choose Yeast

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10 Can’t-Miss Country Wine Recipes

If you have not tried making country wines — i.e., non-grape wines — this article’s sole purpose is to entice you to try. To do this,

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The Perils of Volatile Acidity

Volatile acidity (VA) is basically the process of wine turning into vinegar. For home winemakers, it’s a common problem.

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One Vine at a Time: Dry Finish

The first year Tam Cloer experimented with planting grapevines on his 18-acre property in Apex, North Carolina a late spring frost killed ev

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Entering Wine Competitions

“You’re not obligated to win. You’re obligated to keep trying to do the best you can every day.” –Marian Wright Edelman

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Winning Winemaking Gold Medal Tips

Winners from the 2005 WineMaker International Amateur Wine Competition pass on their personal expertise.

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True Champagne: Tips from the Pros

Two professional Champagne-makers share their secrets for home winemakers.

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Building Diamond Bin Wine Racks

Step-by-step for how to build your own diamond bin wine rack to store your wine that is functional and looks good.

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Wild Yeast: The Pros and Cons of Spontaneous Fermentation

Making wine with wild yeast has been a source of debate for many because of its unpredictable nature. Should you make your wine from wild ye

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Home Winemaking Pro: Dry Finish

The Cat’s Meow Vineyard has been the moniker for my homemade winemaking operation in Warsaw, Kentucky for the past four years.

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Field Blending: Tips from the Pros

Crushed, macerated and fermented together, these grapes come together in a technique known as field blending.

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The Pomace Predicament

Pomace is the general term for any solid material — such as the skins, pulp and seeds — leftover after wine or juice has been made. Here

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Winemaker’s Garden and Orchard

There are a bounty of fruits and vegetables growing all around us that can be turned into wine throughout the spring, summer, and fall.

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Grape/Non-Grape Blending

There are several reasons we might want to blend wines. Among these are to correct complementary deficiencies, to integrate complexities fro

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Aging Your Kit Wines

Learn what factors to consider when aging a kit wine, particularly where and how it is stored.

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A Rosé by any Other Name

Rosés come in many styles, made from numerous grape varieties through various techniques. Surely there is one to fit your desires this year

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An Amateur Pouring Alongside the Pros

Nearly 300 wineries pour Zinfandels to thousands of samplers at the annual Zinfandel Festival, as well as a table of amateurs.

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Pinot Paradise: Backyard Vines

This is the story about a special piece of earth and a shot at the impossible: to grow Pinot Noir less than a mile from the ocean.

Hobby Harvest

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Meritage: What’s in a Name?

Meritage is a registered trade name for blended wine made in the spirit of — and using the primary grapes of — Bordeaux.

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Fruit Port

The principle for making a port-style wine — whether using grapes, fruit or juice — is pretty much the same. Here’s the basic procedur