Don’t Miss Live Online Workshop on Mastering Hybrid Grape Winemaking February 20. Three hours of tips and techniques. Also available later as video replay. Click here for event and registration details.
Feb/Mar 2015
Pro tips for crafting your own Bordeaux-style blends. Plus, fermentation troubleshooting, proper wine-cellaring, and how to pair yeast and malo.
In this issue
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wine-wizard -
wine-wizard
Freezing Grape Must
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wine-wizard
Over-Sulfited My Wine
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wine-wizard
Sulfite Question When Blending Wine
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articleJapanese Beetles, Freezing Grapes, and Adjusting Aged Wine
A really innovative and completely natural way to control Japanese beetles is to implement a longer-term biological control program utilizing one of the insect’s natural enemies, the ‘milky spore’ bacteria.
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articleGrape Stomping Party
A WineMaker reader shares their story of the genesis for an annual birthday grape stomp party.
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techniqueCo-Inoculation with Wine Yeasts and Bacteria
Ask 5 winemakers and you may get 6 opinions about co-inoculation. But what does the science say?
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techniqueMaintaining a Home Wine Cellar
Here are some tips and suggestions on cellaring your homemade wine and maintaining the cellar itself.
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techniqueHome Vineyard Extreme Cold Weather Tips
The degrees of cold temperature damage that can occur in grapevines, techniques to assess that damage, and ways to protect them.
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techniqueOxidation in Winemaking
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techniqueWinemaking Tips from Bordeaux
Bordeaux wine styles are the dreams, the ultimate goal of Cabernet and/or Merlot winemakers everywhere. Whether the wines are called Cabernet–Merlot blends, Meritage, or simply Bordeaux-style blends, the styles from this region of France are the most copied.
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techniqueAdding Sugar to your Wine
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articlePetite Sirah
The clusters are small and dense. When you crush and de-stem, the color almost immediately begins to release from the skins.
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wine-wizard
Japanese Beetles
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techniqueTroubleshooting Wine Kit Aroma