Winter 1999

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Adding Oak & Rehydrating Yeast: Wine Wizard

By Alison Crowe

technique

The Art of Winemaking

By Jim Drevescraft

wine-wizard

I did not rehydrate my yeast before I pitched it. How do I do this and what happens if I don’t?

By WineMaker Staff

wine-wizard

What does toasting add to oak flavor? Can I use a blowtorch on an oak plank to toast it, cut it in thin strips and add to my wine?

By WineMaker Staff

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An Inside Look at Competition

By Paul Dunseath

How will your wine stack up in competition? And what should you know before entering? Lear the ins and outs of amateur wine competitions.

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Blending to Improve Wines

By Ed Kraus

Blending, in itself, is a physically simple task. You take one wine and stir it with another, and the result is a wine that tastes a little like both. In reality, blending is a deceptive business that is more than simply stirring wines.

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Even More Practical Wine Terms

By WineMaker Staff

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Making Cabernet Franc: Tips from the Pros

By Thomas J. Miller

Derek Wilber, Anthony Road Wine Co., Penn Yan, NY on making Cabernet Franc wines and the importance of quality juice.

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Making Flavorful Vinegar

By Lawrence Diggs

As a home winemaker you are in a great position to make vinegar with deep, rich flavors that far surpass most of what’s available on the mass market.

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Mastering Merlot

By John Rauner

Merlot has become an important winemaking grape throughout the world.