Aug/Sep 2005

In this issue, master your sulfite levels, learn how to stretch your second runs with kits, and tips and techniques for making Burgundy.

In this issue

article
Topping Up & Oak Cubes
By Alison Crowe
wine-wizard
When using oak cubes in a recipe from concentrate, at what stage in the process should they be added?
By Alison Crowe
wine-wizard
How do you prepare ahead for topping up your barrels with wine? Do you set aside wine in a carboy to use later in the barrels?
By WineMaker Staff
article
Home Winemaking Pro: Dry Finish
By Tricia Houston
article
Field Blending: Tips from the Pros
By Thomas J. Miller
Crushed, macerated and fermented together, these grapes come together in a technique known as field blending.
article
The Pomace Predicament
By Alison Crowe
Pomace is the general term for any solid material — such as the skins, pulp and seeds — leftover after wine or juice has been made. Here’s what you can do with it.