Wine-wizard

Covert Winemaking

Article

Importing Juice vs. Fresh Grapes, Wild Fermentations, Sediment In The Bottle

I prefer to have as much information as I can about where my raw material is coming from, and being able to handle the actual grapes is one

Article

Versatile Viognier

It was not long ago that Viognier was almost an extinct grape varietal. Luckily for wine fans, both grape growers and winemakers have learne

Wine-wizard

Adding Campden Tablets to Wine

Article

When Life Gives You Limes Make Wine, Re-Fermentation, and The Value Of A Vineyard

You could also try to take your lime wine and see what other kind of fun beverages you could make with it as a mixer . . .

Article

Moldy Odor In My Wines, Calculating Molecular SO₂, Brown (Red) Wine

TCA, or the “corked” off-aroma, is caused by ambient molds interacting with a chlorine molecule of some kind, usually from domestic wate

Technique

Micro-oxidation in White Wines: Tips from the Pros

Not all white wines should be treated equally when it comes to processing juice. Here are some helpful tips and insights winemakers should c

Article

Adding Sparkle To Your Wines, Bottle Sediments, and Reducing Acidity

To maximize your chances of a successful in-the-bottle fermentation you need to prepare a starter culture.

Article

Red Wine Sediment and What To Consider When Selecting A Yeast

What you’re experiencing is the precipitation over time of all sorts of complex tannins and colored compounds.

Article

Wine Press Mold Growth and Magnesium Sulfate Vineyard Sprays

It’s very possible this mold bloom was caused by a change in the weather or a change in your cellar environment.

Article

Sniffing The Cork, Screwcap Closures and the Facts About Wine Headaches

Interestingly, a cork may smell “tainted” and the wine below it might be just fine, or, better said the wine in the bottle may be below

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The Facts About Wine Headaches

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Dealing With Volatile Acidity

Article

Red Wine Stabilization and Making White Zinfandel

Oxidation, whether microbial (metabolically), chemical (directly reacting with environmental oxygen), or enzymatic can degrade color and cau

Article

Bottling & Aging Wine

Article

Making Wine From Grapes

Now that we’ve covered the science behind the winemaking process, you are ready to gather some grapes and start making wine from scratch.

Article

Wine Science 101

Article

Kit Wine Section

Technique

Detecting, Measuring, and Preventing Volatile Acidity

Here, we will look at the possible sources and root causes of volatile acidity in grapes — yes, it can start in the fruit — and wine, as

Technique

Fermentation and Aging Containers

Fermentation and aging vessels winemakers have to decide between include oak, glass, plastic, and stainless steel. Each has its own pros and

Technique

Six Essential Winemaking Techniques

Article

High Acids, Low Tannins: Barbera

Barbera is a favorite among winemakers because its high acidity makes it a useful grape for blending and also a unique varietal wine. Get ti

Wine-wizard

Red Wine Stabilization

Article

Pinotage: The Red Grape of South Africa

Pinotage is the most recognized — though not the most widely grown — South African red wine grape.

Technique

Big Reds: How To Make A Blockbuster Wine

. . .lurking inside the heads of many home winemakers is the urge to make an absolute blockbuster, a jaw-dropping, mind-bending, 800-pound g