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Killer Bacteria & pH: Wine Wizard

By Alison Crowe

wine-wizard

How do I adjust my wine’s pH without changing the TA?

By Alison Crowe

wine-wizard

I’ve read you can use bananas to give body to thin wines. Can you please explain why this works and any impact on flavor?

By Alison Crowe

wine-wizard

Is it better to separate free-run wine from the pressed wine during fermentation and should they be blended before bottling if you are making Zinfandel?

By WineMaker Staff

Our Zinfandel wine is now in secondary fermenters, with free-run wine separate from the pressed. Do you have advice on allowing the free and pressed wines to go their own ways – or do tannins enrich Zinfandel?

wine-wizard

What can cause homemade wine to have a slight “vinegar” taste?

By Alison Crowe

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A Feast for the Season

By Mikoli Weaver

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All Hail Cabs!

By Tom Rinaldi

Often considered the king of red wines, Cabernet Sauvignon wines are as diverse as the lands upon which the grapes are grown.

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Anatomy of a Micro Vineyard

By Jeff Chorniak

Making a micro vineyard in a small footprint using containers and a collapsible greenhouse.

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Ferment Well: Tips from the Pros

By Thomas J. Miller

Bob Pepi, the son of famed winemaker Robert Pepi, has been making wine for nearly two decades and offers advice for making award-winning wines.

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Pressing Matters: Build a Wine Press

By Ray Frabotta

Plans to make your own wine press.

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The Fine Art of Fining

By Erik Matthews

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Thinking Outside the Box

By Paul Dunseath

Besides using concentrate as the sole basis for a batch of wine, you can also use it to supplement other wines and ingredients.