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Cut down on the chemicals in your winemaking process.
Reduce the threat of hydrogen sulfide stink. Plus essential oils in wine and calculating residual sugar in a store-bought wine.
At one time, Alicante Bouschet was one of the most popular grapes planted in the United States.
A couple takes on the absolute challenge — making wine with no experience, guidance, or basic understanding of the hobby.
The variety of wine grapes being imported from Chile and Argentina is larger than ever before. This gives home winemakers a great opportunity to make unique wines in the springtime from fresh Southern Hemisphere grapes! Get to know the fruit and regions where they are grown.
Sometimes, a wine you believed would be balanced during fermentation comes up a little short after fermentation is complete. Learn what you can do to restore it to an order of balance with these post-fermentation adjustments.
Who says you need fresh apples to make ice cider? With a few adjustments, you can make this dessert-style cider from frozen apple juice concentrate (of course, you can add fresh juice too, if you like).
Rosé wines have been making a large splash over the last few years. No longer seen as a second-class citizen in the wine world, wine drinkers are finding out they’re not always sweet and can possess complexity. Learn more about how to make your own.
Yeast are fairly simple, single-celled organisms. But their diversity, functionality, and ability to adapt is why humans, and especially winemakers love these fungi so much. Bob Peak takes us through several strains that winemakers should know are available.
While some winemakers will make the best wine from the grapes they get, other winemakers will pro-actively pursue the best vineyard to get the best grapes for their wines. Learn the skills to make vineyard selection part of your winemaking repertoire.