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Home Vineyard Bookshelf

By Wes Hagen

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Perfecting Pyment, Vinifera Vines, and Over-Yeasting

By Alison Crowe

. . . you could also buy some powdered grape tannin, use oak chips, or even use a cup of strong black tea to add some tannin backbone to the wine if it’d be tough for you to obtain grape skins.

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Over-yeasting?

By Alison Crowe

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Bottle Selection For Sparkling Wine

By Alison Crowe

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Vinifera in Florida?

By Alison Crowe

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Post-Fermentation Acid Adjustments

By Alison Crowe

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The Telling Room

By Michael Paterniti

An excerpt from Michael Paterniti’s new book THE TELLING ROOM: A Tale of Love, Betrayal, Revenge and the World’s Greatest Piece of Cheese.

technique

Choosing Corks and Wine Closures

By Daniel Pambianchi

We review the different types of closures available to home winemakers with a view to understanding oxygen permeability and the impact on wine quality and aging potential.

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Winemaking by the Numbers

By Bob Peak

Here each stage of wine production will be addressed from four aspects: inputs, numbers, problems, and solutions.

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White Wine Skin Contact

By Tim Patterson

Today’s proposed violation takes on one of the dominant conventions of modern white winemaking: no skin contact.

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Wines Two Ways: Oaked and Unoaked

By Chik Brenneman

To understand flavor balance in your wine, you must first understand some of the basic principles to consider when deciding whether or not to use oak or oak products.

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Maceration Tips and Techniques

By Bob Peak

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Making Country Wine from Berries

By Jack Keller

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Pinot Gris/Grigio The name says it all, or does it?

By Chik Brenneman

Unknown to the science at the time, these genetic mutations were first noticed hundreds of years ago in Burgundy, France, where the mutants grew side by side, and sometimes within the same plant as Pinot Noir.

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Perfecting Pyment

By Alison Crowe

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Urban Winemaking: Tips from the Pros

By Dawson Raspuzzi

Making wine away from winemaking regions is becoming more popular. As these pros will tell you, urban winemaking comes with unique benefits and challenges.

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Preparing Country Fruit

By Dawson Raspuzzi

How should fruit be prepared before using it to make country wines? Let’s have a look…

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Unoaked Wine Kits

By Tim Vandergrift

Not using oak on wine is a time-honored tradition for many varietals and styles, and often for good reason.