Date: Apr-May 2006
The Perils of Volatile Acidity
It’s as much a process as it is a condition. It’s also a perfectly natural part of the fermenting process. It can happen at any time and depending on when and how
One Vine at a Time: Dry Finish
The first year Tam Cloer experimented with planting grapevines on his 18-acre property in Apex, North Carolina — just southwest of Raleigh, the state’s capital — a late spring frost killed every
Entering Wine Competitions
You’re not obligated to win. You’re obligated to keep trying to do the best you can every day.” –Marian Wright Edelman I’ve always liked Marian’s sentiment. There’s nothing that says you have to win, but there’s nothing better in life than trying your best — but when your efforts are rewarded, all the better! Of
Sanitation Sanity: How often should wine equipment be sanitized?
It is absolutely critical to have good winery sanitation as dirty equipment does nothing but invite bad-guy bacteria and unwanted yeast beasties to munch on our wine. However — there is a point of diminishing returns where you can sanitize too much. I have seen some home winemakers get way too crazy with the microbe-killing,
