Friday, June 3, 2022 WineMaker Conference Schedule

9:30 – 10:45 a.m.


Learn the most important keys to keeping your yeast happy and healthy throughout fermentation resulting in a clean wine with no unexpected yeast off-odors or flavors. From yeast nutrients to temperature control, there are many ways to make sure your fermentation runs smoothly and most importantly delivers the end result in the glass you are anticipating.

Bob Peak
Technical Editor and “Techniques” Columnist, WineMaker Magazine
You can’t make great wine without great grapes. But if you aren’t growing your own grapes in a backyard vineyard, what are the best ways to get your hands on the best grapes? If you live in wine country, you’ll learn different tips to seek out and create relationships with local commercial vineyards. And if you don’t live near any vineyards, you’ll find out how to work with local retailers or fruit companies to ask them the right questions and better understand how to determine the quality and what to buy for your next batch.

Wes Hagen
Winemaking and Brand Ambassador, J. Wilkes Wines
“Backyard Vines” Columnist, WineMaker Magazine
Nothing can wreak havoc with your backyard vineyard quite like diseases and pests. Learn how to not only identify common vineyard diseases and pests that could threaten your next vintage but also how to treat these problems if they appear. And most importantly how to prevent diseases and pests in the first place with sound vineyard management techniques including spraying and other tips properly with former professional Vineyard Manager and WineMaker’s “Backyard Vines” Columnist Wes Hagen.

10:45 – 11:15 AM

WINEMAKER EXHIBITS – Check out the latest in winemaking equipment, gear, ingredients, and supplies from dozens of the hobby’s top vendors.

11:15 AM – 12:15 PM


Chik Brenneman
Winemaker, Baker Family Wines
“Varietal Focus” Columnist, WineMaker Magazine
pH and acid are two intertwined keys to better wines. The more you know about the important impact of pH and acidity on the quality of the finished wine in your glass, the better a winemaker you can be when faced with critical decisions. Mother Nature doesn’t always cooperate so you need to know how to tweak the numbers to produce the best wine. Learn when and how to test and measure acid and pH, and then the techniques best suited to raise or lower your numbers.


Nathan R. Carlson
Winemaker and General Manager, Center of Effort Wines
From the telltale smell of rotten eggs to other aroma flaws, hydrogen sulfide can easily ruin a batch of wine. Even in very small quantities, sulfide issues can make your wine undrinkable. Learn about the common causes of hydrogen sulfide and how it can also create another problem in the form mercaptans. Understand how to identify if this flaw has developed in your wine and how you can act to hopefully remove it through different winemaking techniques. Local pro winemaker Nathan R. Carlson of Center of Effort Wines in the Edna Valley AVA will walk you through how the causes and cures of this serious threat to your wine.


Gail Tufford
Technical Services Coordinator, Global Vintners
There are hundreds of different wine kits for sale, but how do you choose the right one for your wants and needs? There are different price points, different ratios of juice to concentrate, different regions, and of course different varietals and blends to consider. Understand the different types of wine kits, what goes into wine kits, and how that might influence your kit purchasing decisions with Gail Tufford of Global Vintners where she works with brands including Winexpert.

12:30 – 1:45 PM


Jason Haas
Partner and General Manager,
Tablas Creek Vineyard
The Paso Robles wine region is increasingly recognized as among the top areas anywhere to grow grapes and make world-class wine. One of the leaders in the story of Paso’s recent rise and growth is Tablas Creek Vineyard who went against the grain to champion Rhone varietals. Learn more about what makes Paso Robles such a special place to make wine and also the unique story of Tablas Creek pioneering Rhone varietals and blends from Jason Haas who runs the day-to-day operations at Tablas Creek and has been recognized as both the Paso Robles Wine Country and San Luis Obispo County Wine Industry Person of the Year.

1:45 – 2:15 PM

WINEMAKER EXHIBITS – Check out the latest in winemaking equipment, gear, ingredients, and supplies from dozens of the hobby’s top vendors.

2:15 – 3:30 PM

Jim Shumate
Enology Lecturer & Pilot Winery Manager,
Wine and Viticulture Department, Cal Poly
A balanced must is critical to making good wine. You’ll learn how to both test and taste for this, as well as how to create options for individual styles. Getting the pH, Brix, tannins, and other structural elements in harmony before you begin fermentation is critical to making great wines. Cal Poly’s Pilot Winery Manager and Enology Lecturer Jim Shumate will guide you through the important steps to create balance in your must.


José Pizarro
Technical Sales Manager, Fermentis
There are dozens of wine yeast strains on the market, so how do you know which one is right for your wine? Knowing what you need to consider when selecting a strain for your must will help you make the right choice. Discover the keys to success when searching through the lists of strains for your next wine with yeast expert José Pizarro of Fermentis.


Chik Brenneman
Winery Manager & Winemaker, University of California-Davis
“Varietal Focus” Columnist, WineMaker Magazine

3:30 – 4 PM

WINEMAKER EXHIBITS – Check out the latest in winemaking equipment, gear, ingredients, and supplies from dozens of the hobby’s top vendors.

4- 5 PM


The Fine Art of Fining:  Bob Peak '09Bob Peak
Technical Editor and “Techniques” Columnist, WineMaker Magazine
You’ll have the chance to smell and sip four different treatments of the same Mendocino County Sauvignon Blanc must to experience the impact of various additions on the final wine in the glass. You can compare the control wine against those that have had different yeast nutrient and tannin additions to decide what you prefer and how you might be able to use this experience back home to bump up the aromatics of your white wine. All four wines were made with the same yeast and under the same conditions by WineMaker’s Technical Editor Bob Peak, so you can taste, learn, and discuss side-by-side.

6:30 – 10 PM

Pack up some of your favorite homemade wines for the conference because here’s a great chance to share wines and ideas with fellow hobbyists from across North America. Bring a bottle of your own wine to pour with fellow attendees and try someone else’s wine at our Wine Sharing area. Plus local Central Coast commercial wineries will be pouring wines to sample. Add a buffet highlighting local foods and it is the perfect opportunity to get to know the region’s wine scene and spend time talking wine with speakers, local winemakers, and attendees.