Making Wine

Wine-wizard

What does “surely” mean when referring to winemaking? I can’t find a definition anywhere.

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Thinking Outside the Box

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

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The Fine Art of Fining

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Ferment Well: Tips from the Pros

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

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?

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

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Pressing Matters: Build a Wine Press

Plans to make your own wine press.

Wine-wizard

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

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?

Wine-wizard

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

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Blending to Improve Wines

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

Wine-wizard

I’ve heard homemade wines go bad after two years. What causes that and how can I prevent it?

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Adding Oak: Tips from the Pros

Winemaker John Fletcher of Hillside Estate Winery in the Okanagan Valley of British Columbia, Canada offers his thoughts on adding oak to yo