There is more to cellaring bulk wine than meets the eye. Home winemakers heave a sigh of relief when the last of the harvest processing is done, but the job is not over. The wine is put away in carboys, demijohns, tanks, or barrels and we hope it stays safe through the winter and spring.
Here is one truism of farming: Being prepared is always preferable to trying to fix an unexpected problem. Understanding the water needs of a grapevine is an important step to using as much supplemental irrigation in your small vineyard as needed, but not an amount that is either wasteful or actually reduces the quality of
Botanists tell us that grapes are members of the genus Vitis, and the well-known European grape varieties are members of the species vinifera. (In case you’ve forgotten, a species is one rung lower in the botanical classification system than a genus.) When the Europeans first came to the New World, they found grapes growing in great profusion
Asking a winemaker if they make rosé should be like asking a winemaker if they drink beer. The two beverages, pink wine and a tasty lager, belong in any cellar and in any winemaker’s glass. Why? Quite simply, rosé (and beer) is easy to make, quick to bottle, quick to market (or mouth) and delicious
Honey is a complex mixture of sugars, flavors from the pollen as well as trace enzymes, minerals, vitamins, and amino acids. The majority of the honey found in grocery stores is Wildflower honey, which is a blend of different honeys made with the goal of producing honey that is consistent in flavor and color. This
As renowned French wine scientist Emile Peynaud wrote, “Bottling is a very stressful operation for a wine and the enological problems it causes are numerous: Considerable oxygen uptake, keeping out microorganisms and particles in suspension by filtering, constant struggle to prevent any contamination of yeasts by the apparatus itself, cleanliness of the glass, efficiency of
Albariño/Alvarinho is the grape of the Spanish region of Galacia, and it’s catching on in the States too.
Hi Lauren, great question. There are so many steps along the way where a fermentation can get into trouble, or “go pear shaped” as my interns from New Zealand used to say. We could almost do a walk through from start to finish, or even picking to dryness and say well, it could go south
Looking to try something new? You can make unique and wonderful wines from plants found in your garden or even growing wild in your backyard. Winemaker and Owner of TSJ Wine Blenders in Roseville, Michigan. Tom began as a home winemaker about 1990 utilizing grapes from his father’s small farm. Compliments on their wines led
Make wine at home for a few years and you will probably accumulate a lot of stuff. Pieces of equipment join the collection as the needs and resources come up. Consumable supplies are not always packaged for single-use applications and the leftovers hang around. Maintenance and cleaning supplies are often cheaper in larger packages, so
Parts and equipment list Trailer: Small utility trailer kit ¾-inch treated plywood decking (2) wide turf tires Spray system: 35-gallon (132-L) poly tank (2) bulkhead fittings PTO (power take off) roller pump 40-ft. (12 m) ¾-inch 300 psi sprayer hose In-line strainer 300 psi pressure regulator 200 psi pressure gauge with “T” fitting (6) sprayer
You’ve heard over and over the importance of taking notes during winemaking. But what do you do with those findings? Follow along with the process of professional winemaker to find out.
So you truly enjoy making your own wine. You’ve been making wine for years, or maybe have just made a couple of wine kits. What’s next? Where might you learn more or gain even a higher appreciation of your hobby? Consider a winemaking club. Making wine is fun whether you like to make it alone
When life gives you apples … Get tips on making various apple wine styles from the winemakers at Door Peninsula Winery (who makes sweet and a dry, barrel-aged version), Brookview Station Winery (semi-dry) and Domaine Pinnacle (apple icewine). Paul Santoriello has been involved in all facets of the wine industry including vineyard work, research, sensory
Try some new grape varieties similar to the tried and true varieties you already know you enjoy drinking.
Country wine is a term often applied to just about any wine made from something other than wine grapes. Most often, that means other fruits. Sometimes, country wine is made from vegetables or with flowers or herbs. There are many recipes out there and lots of techniques for these very diverse wines. This article is
Wild or native yeasts, according to a general definition, occur naturally in the air or on surfaces. While the word, ‘wild’ might give the romantic impression that winemaking’s native yeasts come from the grapes in the vineyard, it’s just as likely a wild ferment is the result of yeast from winery equipment or even the
Prior to giving way to Riesling at the turn of the century, Müller-Thurgau was the most prominent white grape in Germany. It is still very popular as an everyday drinking wine enjoyed young.
Well, it seems to me that Chile to New Jersey is an awfully long haul. I often, in my blog and in this column, advocate that the distance from vineyard to crushpad be as short as possible. Your friends are right; distance and, especially, time, can cause a degradation of quality. When a grape cluster
To make the best wine, you need the best grapes. And that requires a lot of work in your hobby vineyard. Get tips on what to look for and when to look for it so you stay one step ahead of potential problems that could derail your crop. Ed Kwiek established his own cold-climate home
The heat of the day is not necessarily the time to harvest your ripe grapes. A night harvest allows you to bring the fruit in when it’s cool, which will lower your VA, plus other benefits.
Very, very interesting. I have to say that the zest of 21 limes for three gallons (11 L) of liquid seems like a lot of lime-y-ness to me! I can only imagine that indeed, it did have a very strong lime peel taste. My suggestion for “taming” this would be a dilution strategy. The aroma