Date: Apr-May 2016
Exploring The Corking Options and Making Acidity AdjustmentsMEMBERS ONLY
Most closures are packaged pre-sanitized, usually with sulfur dioxide in the sealed bags that come from the manufacturer.
Kit Winemaking Q&AMEMBERS ONLY
Here are some of the best wine kit-related questions we’ve received from readers. Now, on to the questions! QUESTION: A kit I received as a gift instructs me to start fermentation at a specific gravity (SG) of 1.048 to 1.052. I have made a number of their kits before but usually the starting gravity is
Small Space Winemaking TechniquesMEMBERS ONLY
In large wineries, functional spaces are usually separated. There may be a crush pad, one or more fermentation rooms, and a cellar or cave for barrel aging. Most of us at home do not have the luxury of large dedicated spaces for our winemaking hobby. Places need to do double or even triple duty. Some
Used Spirit Barrel ExperimentFREE
Is aging wine in a barrel that once held spirits totally off limits? One hobby winemaker made some experimental wines to test it out.
There once was a time when MLF only happened spontaneously in winemaking. These days, however, winemakers have more choices when it comes to performing MLF.
Rhône RoundupMEMBERS ONLY
Four pro “Rhône Ranger” winemakers discuss making Rhône-style wines and decisions that work best on the small-scale.
Mourvèdre: A Tannic grape for many wine stylesMEMBERS ONLY
Mourvèdre is a fine blending grape with significant tannins, but don’t overlook the varietal and rosé options.
Exploring The Corking OptionsMEMBERS ONLY
The choice of bottle closure is a topic that winemakers the world over debate with regularity. Every time a new bottle closure or packaging method comes out (twist off? Glass? Stainless steel kegs?) the pros and cons are trotted out, and for very good reason. Whether for function, form, or just for marketing purposes, there
Sur Lie Aging & BâttonageFREE
An introduction to sur lie aging and why you may want to consider it for your next batch.
Tasting Party: Dry FinishFREE
It was 1998 when I first began hosting a winemakers party and I have been refining it for the past 17 years. In September every year before wine season starts we host
Making Acidity Adjustments Post-FermentationMEMBERS ONLY
You certainly can adjust acidity after fermentation is complete, but many winemakers feel that the acid is better-integrated, as well as less-detectable, the earlier it is added. That being said, by all means measure the total acidity after fermentation (and after malolactic fermentation) and feel free to adjust as you’d like. Indeed, adding tartaric acid
Perfecting and Protecting Wine ColorFREE
It’s said that people eat and drink with their eyes, and when it comes to wine there is no exception.Find out how to create and protect the color of your red, white, and pink wines.
Red Hybrid Color Stabilization: Tips from the ProsFREE
Red wines from hybrid grapes can be frustrating — one day you have a deep garnet wine and the next you are wondering where the color went. Color stabilization is the key,