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Jun/Jul 2006
Learn to choose the right yeast for your wine style. Plus, tips on finding the best grapes, backyard vine grafting, and making raspberry wines.
In this issue
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articlePlanning the Vineyard Work Load
Managing labor in the vineyard can be as easy as scheduling one morning a weekend during the growing season for checking on the vineyard and administering its maintenance.
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techniqueMaking Port-Style Wine Kits
A wine kit can save you time and trouble and allow you to make a great batch of Port with little fuss. Most Port kits come in a half-batch size, 3 U.S. gallons (11.5 L), in either ruby or tawny styles, and yield approximately 14–15 750-mL bottles, rather than the standard kit size of 6 U.S. gallons (23 L).
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articleFrench Colombard: Varietal Focus
Fresh, floral, citrus flavors with crisp acidity at a value price are the benchmarks for Colombard. We’ll show you how to make it.
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articleRaspberry Wine: Tips from the Pros
Two professional winemakers give their tips for making raspberry wine.
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articleNorton Grapes: An American Original
Learn about Norton grapes, an American original, plus how to make Norton wine from these grapes native to America.
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article
Field Grafting Grape Vines
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articleHow Yeast is Made
The number of yeast strains available has increased in recent years. We’ll show you how it’s made.
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articleWhat the Pros Think When They Choose Yeast
If you want to pick the right yeast for your grape juice, knowing what questions to ask is essential. Consider these tips from the pros.
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article10 Can’t-Miss Country Wine Recipes
If you have not tried making country wines — i.e., non-grape wines — this article’s sole purpose is to entice you to try. To do this, we share 10 sure-fire recipes just about guaranteed to yield good to great results.