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Date: Apr-May 2018

April/May 2018 issue

15 result(s).

Some Reductive Resolutions, Using Essential Oils, and Residual Sugar

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You might want to try gradually introducing a little more oxygen into your winemaking process, especially early on when wines are more resilient to shifts in redox potential. Reductive off-odors may come from many sources, but thanks to new yeast strains available to winemakers, fermentation doesn’t need to be one of them.

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Calculating Residual Sugar

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That’s certainly an interesting question and one for which the short answer is “no such equation exists.” The longer answer attempts to help explain why, even though you think you should have all the parts that you need to solve for unfermented sugar. As I was considering whether to answer your question for this issue

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Matching Wine Style to Vineyard Site

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  What kind of wine do you want to make? What kind of wines do you and your guests like to drink? Luscious, soft, fruity? Lean, austere, earthy? Tannic, sturdy, powerful? We can encourage these characteristics in the cellar, but, as with anything relating to a wine, the most crucial parts happen in the vineyard.

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A Quicker Route to Ice Cider

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Who says you need fresh apples to make ice cider? With a few adjustments, you can make this dessert-style cider from frozen apple juice concentrate (of course, you can add fresh juice too, if you like).

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Post-Fermentation Wine Tweaks

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Sometimes, a wine you believed would be balanced during fermentation comes up a little short after fermentation is complete. Learn what you can do to restore it to an order of balance with these post-fermentation adjustments.

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Spring into South American Grapes

FREE

As spring approaches, most winemakers start to get the winemaking itch. Enter the Chilean and Argentinean wine harvests. We are lucky to live in a winemaking world where we can receive fresh

Wines, Naturally

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Do you know the difference between organic, biodynamic, and natural wines? Learn what differentiates each term, plus ways to cut down on the chemicals in your winemaking process.

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Last Bottle of Sauvignon Blanc

FREE

A couple takes on the absolute challenge — making wine with no experience, guidance, or basic understanding of the hobby. Meet the Dooleys and learn about their first experience making wine.

Special Purpose Wine Yeasts

FREE

Yeast are fairly simple, single-celled organisms. But their diversity, functionality, and ability to adapt is why humans, and especially winemakers love these fungi so much. Bob Peak takes us through several strains that winemakers should know are available.

Alicante Bouschet: An eccentric grape with a unique history

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At one time, Alicante Bouschet was one of the most popular grapes planted in the United States. Learn about the history of this grape variety and how you can add it to your winemaking quiver.

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Using Essential Oils In Wine

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You can certainly experiment with essential oils in your winemaking if you remember the old adage that “oil and water don’t mix.” Essential oils are the natural distilled volatile aroma compounds from fruit, leaves, and flowers, and are used in the perfume and cosmetics industries, among others. Essential oils are easy to find online or

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Making Rosé Wine: Tips from the Pros

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For too long, rosé remained cast under the shadow of overly sweet and one-dimensional White Zinfandels. But the surge of popularity in North America has removed the myth that rosé wines are similar in character to the mass-produced White Zins. Learn how to craft your own rosé, whether starting from fresh grapes or from juice,

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Starter Winemaking Equipment

FREE

Here’s the equipment you’ll need to get started at making wine.

Reductive Resolutions

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Your question about how to avoid a swampy, reductive odor in your Chardonnay after bottling is an interesting one. For readers who may not be aware, “reductive” is a non-exact sensory term often used to signal rotten egg or hydrogen sulfide-type aromas. Hydrogen sulfide in wine can be caused by a few different things but

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Wines, Naturally

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Many wine experts are very skeptical about natural winemaking techniques. They say natural fermentations lead to unreliable or stuck ferments and regard doing away with sulfite additions — a requirement of certified organic wines in the United States — as handing over the wine to spoilage microbes. But in recent years, a small but growing

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15 result(s) found.