article

Alternative Sweeteners, Pomace Compost, and Stuck Fermentations: Wine Wizard

By Alison Crowe

wine-wizard

Stuck Fermentations

By Alison Crowe

wine-wizard

Pomace Compost

By Alison Crowe

article

Alternative Sweeteners, Pomace Compost, and Stuck Fermentations

By Alison Crowe

If you add some kind of sweetener that is fermentable (table sugar, grape concentrate, maple syrup, honey, etc.) you risk an uncontrolled re-fermentation in the bottle, which is never fun.

article

Momentum

By WineMaker Staff

Hope, strength and faith are the story behind Bob and Sonya Evanosky’s Momentum wine label.

technique

Fermentation Troubleshooting with Wine Kits

By Tim Vandergrift

technique

Impact of Barrel Kinetics and Dynamics on Wine

By Daniel Pambianchi

Oak wood imparts what is generally referred to as toasted-oak aromas and flavors, but more specifically, these include a varied set of volatile compounds, from aldehydes to oak lactones, and non-volatile compounds.

technique

Back Sweetening Wine Techniques

By Bob Peak

technique

Chaptalization and Fermentation

By Bob Peak

technique

Making Your First Wine

By Bob Herold

first wine, beginner winemaking

technique

Using Variable Volume Wine Tanks

By Jeff Shoemaker

technique

Kegging Your Wine

By Tim Vandergrift

While kegged wine has become fairly common in some bars, home winemakers still traditionally bottle. Learn some of the basics to kegging your wine.

article

Muscadine: A taste of the South

By Chik Brenneman

Muscadine is a grape variety from the South that is used in many culinary recipes, but also makes a fine wine.

wine-wizard

Alternative Sweeteners

By Alison Crowe

technique

Whole Cluster Pressing: Tips from the Pros

By Dawson Raspuzzi

article

Bottling Your First Batch

By Lauren Keyes

An introduction into bottling your first batch of wine.