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April/May 2017 issue

Apr-May 2017

Wine Wizard
Wine Wizard

Mellowing A Big Wine

Even my “purist” winemaking friends usually aren’t opposed to doing a little egg white fining when it comes to smoothing out the rough edges on their big reds. It’s an ancient and

Article
Article

Understanding Bentonite, Refractometers vs. Hydrometers, and Mellowing A Big Wine

Most folks I talk to say that sodium bentonite and calcium bentonite are interchangeable in winemaking.

Article
Article

Pinotage in the Spring

Spring is here, and that means a new winemaking season is upon us! A couple of experienced winemakers share the joys that come with making wine from South America and South Africa, as they recall their recent experience making Pinotage wine from South Africa last spring.

Technique
Technique

Volatile Sulfur Compounds and Hydrogen Sulfide in Wine

If you have ever encountered volatile sulfur compounds in wine, of which hydrogen sulfide is the most common, you know how repulsive the smell can be. Learn the causes and solutions.

Technique
Technique

Degassing Wine Techniques

Sure, some wines are supposed to be carbonated, but most aren’t. To avoid unwanted bubbles in your table wines, you need to degas your wine. Learn how, and when, to do it so you never pour an unexpected bottle of fizzy wine again.

Article
Article

Moving Wine with Pumps

Wine is frequently transferred or “racked” into another vessel to leave the byproducts of the process (known as lees) behind. If you make larger batches of wine at home, using a pump can make this process easier.

Article
Article

Balance in the Vineyard

Balance in a vineyard is defined as a vine that has enough leaves to ripen a small to moderate crop load. To achieve that goal, a good vineyard manager needs to pay close attention to what’s happening among the vines this time of year.

Article
Article

Creating Balanced Wine

There are many components in wine that all need to work together to create balance. Find out how to juggle acidity, alcohol, residual sugar, tannins, color, flavor components, and more.

Article
Article

Year in the Life of a Wine: Part IV (Good Fermentations)

In the fourth installment of our year-long series about how homemade wine is made using home-grown grapes in Upstate New York, it’s time to check on finished fermentations and prune the grapevines.

Wine Wizard
Wine Wizard

Understanding Bentonite

Wine, as I’ve often written, is a complex chimerical soup. Wine naturally contains lots of different amino acids and some of those amino acids are in long-chain form and actually are proteins.

Technique
Technique

Making Off-Dry White Wine: Tips from the Pros

There is a lot more to off-dry wines than what you may perceive from mass-produced discount bottles from the supermarket. A little sweetness with balanced acidity can add complexity and create a

Article
Article

Cellaring Wines

Learn the basics of how and where to age your homemade wines.

Article
Article

Petit Manseng

A long time ago, brave souls looking for an easier route to the Far East set sail west across the Atlantic Ocean. Controversial at the time given the prevailing philosophy was that

Wine Wizard
Wine Wizard

Refractometer vs. Hydrometer

That is a great question. The “simple” answer is that no, hydrometry and refractometry are not interchangeable and that you shouldn’t try to use a refractometer during active fermentation. Refractometry relies on