If you make larger batches of wine, learn how using a pump can make transferring easier.
Two home winemakers detail their experiences making springtime Pinotage from South African grapes.
Petit Manseng got acclaim in southwestern France, but it’s also becoming more popular in the New World.
Sodium bentonite vs. calcium bentonite for fining, and refractometers vs. hydrometers.
Grow your own grapes? Thinking of starting a backyard vineyard? Now is the time to plan your spring. Here is a list of suppliers where you can purchase grapevines and/or supplies for your home vineyard...
In the fourth installment of our year-long series about how homemade wine is made using home-grown grapes in Upstate New York, it’s time to check on finished fermentations and prune the grapevines.
There are many components in wine that all need to work together to create balance. Find out how to juggle acidity, alcohol, residual sugar, tannins, color, flavor components, and more.
Balance in a vineyard is defined as a vine that has enough leaves to ripen a small to moderate crop load. To achieve that goal, a good vineyard manager needs to pay close attention to what’s happening among the vines this time of year.
Like a little bit of sweetness in your white wines? We sought out three pros who make off-dry whites for tips on how to do it well on a home winemaking scale.
Sure, some wines are supposed to be carbonated, but most aren’t. To avoid unwanted bubbles in your table wines, you need to degas your wine. Learn how, and when, to do it so you never pour an unexpected bottle of fizzy wine again.
Volatile sulfur compounds contribute a rotten egg smell in wine. And the worst part is they originate from many sources and are often difficult to predict. Learn techniques to avoid, and fix, the fault before it’s too late.