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Aug/Sep 2014
How to get started on your first wine. Plus, modifying your fermentation tanks, kegging your wine, and cluster pressing tips.
In this issue
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wine-wizardStuck Fermentations
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wine-wizard
Pomace Compost
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articleAlternative Sweeteners, Pomace Compost, and Stuck Fermentations
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.
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article
Momentum
Hope, strength and faith are the story behind Bob and Sonya Evanosky’s Momentum wine label.
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techniqueImpact of Barrel Kinetics and Dynamics on Wine
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.
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techniqueBack Sweetening Wine Techniques
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techniqueChaptalization and Fermentation
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techniqueUsing Variable Volume Wine Tanks
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techniqueKegging Your Wine
While kegged wine has become fairly common in some bars, home winemakers still traditionally bottle. Learn some of the basics to kegging your wine.
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articleMuscadine: A taste of the South
Muscadine is a grape variety from the South that is used in many culinary recipes, but also makes a fine wine.
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wine-wizard
Alternative Sweeteners
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