Time is running out to enter the 2026 WineMaker International Wine Competition. Get expert feedback on your wines from experienced judges and compete for medals in the world’s largest competition for home winemakers.
Click here for full competition rules and a downloadable entry form. But don’t wait – the entry shipping deadline is March 13 so get your wine entries sent out by that date!
Learn to make Carménère, Charbono, Dolcetto, Montepulciano, and Tinta Cão. Plus, how to measure and adjust pH, and tips on care for young grapevines.
When and to what container should I add the malolactic bacteria and nutrient?
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.
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.
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.
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.
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.
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.
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.