If you have a free wall in your garage, you can have your entire winery organized there. See the plans by Steve Hughes.
“A letter is an unannounced visit, the postman the agent of rude surprises. One ought to reserve an hour a week for receiving letters and afterwards take a bath.” -Friedrich Nietzsche Man,
Oak barrels (and barrels made of other woods, sometimes acacia wood or even cherry wood) are really structurally amazing.
When we are together bottling, corking and labeling the wine, we are all eager and happy to complete the project at hand, so we can enjoy the finished product.
Want to make a big smashmouth red wine with grapes from your home vineyard? Then you’ll need to grow big or go home.
Sherry is the fortified wine from Jerez, Spain, made in soleras and conditioned with flor yeast.
. . .lurking inside the heads of many home winemakers is the urge to make an absolute blockbuster, a jaw-dropping, mind-bending, 800-pound gorilla of a wine.
Grape juice is a pretty tough environment if you’re a yeast cell. The pH is low, there’s high osmotic stress (stress from the environmental conditions being such that the flow of water
And you thought there was only one time each year to make wine from fresh grapes; in the autumn season. But, surprise, there is another whole world south of the Equator. As
Looking for a cold-hardy white to grow in a colder northern clime? Meet the University of Minnesota’s La Crescent.
Thanks to the University of Minnesota, wine grapes can thrive in some of the coldest climates in North America (and beyond). In this issue, two winemakers discuss making wine with the Minnesota-bred,
For those that would like to start getting a better handle on the fermentation temperature of their wines, you’ve found the right spot.
Regarding ammonia (chemical formula NH3), I’m glad you brought the subject up. There’s a reason why we don’t use ammonia for sanitation in the winery and one acronym says it all: DAP.
You are making me thirsty! I am a huge fan of cider and perry (pear cider), especially when it’s tart, dry-ish and has a sparkling finish. Yummy yum yum! I applaud you