Oct/Nov 2012

article

Lysozyme, Adding Sugar, and Oak Alternatives

By Alison Crowe

Excluding bacteria that can eat malic acid and turn it into lactic acid is the only way to make sure you don’t get refermentation in the bottle.

article

Growing Rhône: Varietals to try in your backyard

By Wes Hagen

An overview of the Rhone varieties you may be able to grow in your own backyard.

technique

Making White Wines with Less Sulfite

By Daniel Pambianchi

Follow these steps and best practices if you would like to use less sulfite in your white winemaking.

technique

Tannin Chemistry in Wine

By Bob Peak

technique

Build a Ladder-Style Wine Rack

By Steve Hughes

technique

10 Italian Red Wines to Make at Home

By Daniel Pambianchi

article

Chenin Blanc: The taste of terroir

By Chik Brenneman

Viticulturists in the Loire Valley tend to describe its flavor as an expression of the terroir of the land.

wine-wizard

Can Lysozyme Arrest MLF?

By Alison Crowe

technique

Oak Alternatives: Tips from the Pros

By Betsy Parks

A lot of home winemakers make small batches of wine that aren’t enough for a whole barrel. Two experts discuss their oak alternative choices.

article

Prepping Your First Barrel

By Betsy Parks

Tips for beginners on how to prepare their first barrel.

wine-wizard

Sugar Options For Fruit Wine

By Alison Crowe

wine-wizard

Oak Chip Recommendations For Chardonnay

By Alison Crowe

technique

Making the Most of Your Winery Visit

By Jason Phelps

Heading to wine country is a field trip for adults. As a home winemaker, here is how to get the most out of your visit.

article

Making the Most of Your Winery Visit

By Jason Phelps

article

Young Wine Kits: Wine Kits

By Tim Vandergrift

technique

Quick Drinking Wine Kits

By Tim Vandergrift

Strategies for getting the most out of wine you’re going to drink insanely young — like on bottling day, or even earlier.

article

Orange County Competition: Dry Finish

By Kevin Donnelly