Apr-May 2024
Whole Cluster Fermentation
Whole cluster fermentation — fermenting grapes without crushing and destemming them first — is a technique that has been around for ages. Let’s take a deep dive into the benefits of this technique, what the research says, and whether you may want to consider whole cluster fermentation at home.
Removing Stains in Carboys
There is indeed a combination of things I think could help, but it may take a little bit of elbow grease on your part. Two years is a long time for a
Boosting Aromatics in White Wines
It sounds like you’re doing a lot of things right to optimize aromas in what should be “aromatic” white varieties. I would recommend you make sure your full process includes the following
Will Alcohol Kill Mycoderma?
There is a great summary of what mycoderma is and ways to deal with it written by Daniel Pambianchi at www.techniquesinhomewinemaking.com/white-surface-film. Folks can check out that blog post for a deep dive,
Sanitizing with Sulfur Dioxide and Citric Acid
I’m happy to help clear up the argument for you. First, I have to say, “good on you” (as my New Zealand harvest interns used to say) for questioning what you hear;
Barrel Fermentations
Barrel aging typically begins after alcoholic fermentation is complete, however, you don’t have to wait until your wine is dry to start getting the benefits of oak. Learn about the advantages of fermenting in a barrel and ways it can be done at home.
Boost Your Wines with Raisins
Raisins can be used to add body, flavor, sugar, and complexity to grape wines. They can add a wine-like character to fruit wines. And they can even be made into wine on their own. Learn more about the use of raisins in winemaking.
Whole Cluster Fermentation Tips
Two pros share why they prefer whole cluster fermentations for certain varieties, the impact it has, and considerations home winemakers should make if they plan to forgo the crush.
It’s Always a Good Time to Assess Your Wine
Making small adjustments to a wine the moment they are needed, as opposed to one large adjustment prior to bottling, will result in a more cohesive wine. A couple of award-winning home winemakers share when you should assess your wine and what to look for.
Eat Your (Fermented) Veggies
It can be difficult to fill time between batches of wine once you have been bitten by the fermentation bug. How about trying a new kind of fermentation? Derek Dellinger lived on nothing but fermented foods for a year, and he’s here to share how to make your own.
Understanding and Controlling Brettanomyces
It is both a spoilage yeast and the heart of many great wines of Bordeaux. We share what you need to understand about Brettanomyces, the common misconceptions, and methods to tame this wild yeast.
Boosting Aromatics, Removing Carboy Stains, Mycoderma, and Sanitation
The Wine Wizard offers steps to increase aroma for aromatic white wines. Plus, how to remove stains from glass carboys, whether high-proof alcohol is a match for mycoderma, and why the combination of sulfur dioxide and citric acid works well for sanitation.
Sagrantino
Most readers are likely familiar with Amarone wines made from drying grapes to concentrate the flavors and sugars prior to fermentation, but have you heard of Sagrantino? This Italian variety known for its huge tannins makes similar passito wines, in addition to table wines worth cellaring.
Grenache Five Ways
A home winemaker sets out to explore just how versatile Grenache can be by making five different wines from it in a single vintage, including red, pink, and white versions.
