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Feb/Mar 2017
Learn to make Carménère, Charbono, Dolcetto, Montepulciano, and Tinta Cão. Plus, how to measure and adjust pH, and tips on care for young grapevines.
In this issue
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wine-wizard -
wine-wizard
Malolactic Fermentation Timing
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articleTartrate Crystals, Blending Stuck Wine, Malolactic Timing
In my experience, doing a traditional cold stability where you chill the wine down and then filter off any precipitation won’t shift the acidity enough to notice it in the taste.
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articleA One-Vine Vineyard
After receiving little faith from his family, a man sets out to prove that he can make wine from the sole vine growing on their property. And so started a new hobby.
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techniquePost-Fermentation Wine Adjustments
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articleBrettanomyces
If you’ve ever tasted a wine that had a funky “barnyard” quality to it, you already know what Brettanomyces can do. Find out how to prevent it in your home winery.
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articleOffbeat Reds
Getting sick of the same old Cab? Try a red wine that’s more out of the mainstream, like Carménère, Charbono, Dolcetto, Montepulciano, or Tinta Cão.
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articleYear in a Life of a Wine: Part III (Testing & Adjusting)
In the third installment of our year-long series about how homemade wine is made using home-grown grapes in Upstate New York, we check in on batches of red, white, and rosé wines happily fermenting away.
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articleMake Your Own Wine Vinegar
Winemakers spend a lot of time and effort preventing acetic acid from ruining good wine. But to make wine vinegar, Acetobacter is actually your friend. Find out how to make some wine vinegar at home.
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articleTouriga Nacional
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wine-wizard
Tartrate Crystals
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techniqueMonitoring & Adjusting pH
pH greatly affects the taste of wine as well as microbial stability. It can make the difference between drinking the wine or pouring it down the drain. Make sure you know when it should be analyzed and make the necessary adjustments.
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wine-wizard
Blending Stuck Wine