Making Wine
Posts
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Wine-wizard
Why does my wine require long decanting times?
I make dry red from my estate Petite Pearl. Why does 3-year-old wine take so long to “open up”?
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Article
Blending White Wines
Blending is often associated with red wines, but blending white wines can also be advantageous to create a balanced wine in certain situatio
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Article
White Wines From Hybrid Grapes
Hybrid grapes are bred to combat growing conditions vinifera grapes have trouble with, including cold temperatures, diseases, and more. Hybr
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Article
Wine Filtration
Filtering isn’t glamorous, but it is often a necessary step toward brilliantly clear and microbially stable wine in the bottle. Learn the
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Article
Wine Adventure Down Under
We share images and recap a trip Publisher Brad Ring recently led WineMaker readers on across South Australia’s different wine regions.
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Technique
Pectic Enzymes
Pectic enzymes are often used in fruit and other high-pectin wines to aid in clarity, but also serve as a useful tool post-crush to aid in j
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Wine-wizard
Red Wine Lost Its Color
I have an Australian Cabernet that is now clear (see photos)! All the color deposited on the bottom of the bottle.
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Wine-wizard
Using Swing-Top Bottles
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Wine-wizard
Dealing With Bottle Shock
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Article
Restarting a Stuck Life
Stuck in a rut and at the cusp of retirement, a couple buys a home with a backyard vineyard in Calaveras County, California. Determined to n
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Article
Understanding and Measuring Residual Sugars
Looking at Brix (or specific gravity) alone isn’t a great indicator whether a wine is microbially stable, and therefore determining if the
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Article
Experimenting With Ways to Craft Rosé
A pair of home winemakers share the results from trials they conducted this past harvest in techniques for making rosé. The results offer i