Check out the WineMaker trip to Chile & Argentina during next year’s harvest in March 2027. Reserve your spot now as spaces are filling fast!
Aug/Sep 2015
Pinot noir: Techniques to master the heartbreak grape. Plus, how to choose the right yeast, and importing juice vs. fresh grapes.
In this issue
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wine-wizard -
wine-wizard
Sediment In A Fruit Wine
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articleImporting Juice vs. Fresh Grapes, Wild Fermentations, Sediment In The Bottle
I prefer to have as much information as I can about where my raw material is coming from, and being able to handle the actual grapes is one way to help you get there.
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articleIf You Like This, You’ll Like That
Try some new grape varieties similar to the tried and true varieties you already know you enjoy drinking.
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techniqueBalancing Fruit and Sugar in Country Wines
Bob Peak digs into how much sugar is needed to get the desired alcohol level, and how much fruit is needed to offer a pleasing profile and aroma, flavor, and appearance when making country wines.
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articleWild Yeast Fermentation
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articleAward-Winning Pinot Noir
Four Pinot Noir pros share their best advice for crafting the “heartbreak grape.”
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articleMüller-Thurgau: Germany’s other white grape
Prior to giving way to Riesling at the turn of the century, Müller-Thurgau was the most prominent white grape in Germany. It is still very popular as an everyday drinking wine enjoyed young.
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wine-wizard
Importing Juice vs. Fresh Grapes
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articleUsing Pectic Enzymes
Pectic enzymes are often required when making fruit wines, but also come in handy in certain situations when making wine from grapes. Learn more about the benefits of pectic enzymes.
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techniqueMake Wines to Age
It starts with great fruit, but to make age-worthy red wine the winemaker must also consider acidity, tannins, sulfur dioxide, oxygen, cellaring conditions, and how all of these factors (and others) relate to each other.
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wine-wizard
Wild Fermentations
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articleTropical Winemaking: Dry Finish
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articleSelecting Yeast Roundtable
For tips on selecting the best strains to get the job done, we asked four experts with various wine and yeast-related backgrounds to give us a hand.