Aug-Sep 2012
Passion Fruit Wine
Well, I will admit I have never made a passion fruit wine (living in Napa, those pesky grapes just seem to be the most convenient sugar source at hand) but I will
Avoiding Sulfites, Adding Copper
Pasteurization operates on a sliding scale and its effectiveness depends on a coefficient between time and temperature.
Techniques to Reduce Sulfite Additions
In spite of their long history as wine preservatives dating to the days of the Romans, sulfites can receive a bad rap. Many suspect that sulfites cause headaches or believe that any preservative is harmful, and so, there is a strong push to eliminate — or at least reduce — the use of sulfites and any additives perceived not to be “natural.” Let’s take a look at some of the strategies to reduce sulfite use.
Using Grape Skin Packs in Wine Kits
Grapes . . . they do seem to inspire metaphor, but not as much as they inspire winemakers and wine drinkers. It is the source of wine, the beverage we all know
Troubleshooting Guide for Home Winemaking
A perfect stranger wanting to strike up a conversation about winemaking once came up to me and said, “Making wine is really easy. Don’t believe anyone who says otherwise.” Making wine is
Pinot Noir Winemaking Techniques from Burgundy
We have all heard the expression that great wine is made in the vineyard. And while we home winemakers generally accept this as truth, nowhere has this been more obvious to me
2012 WineMaker Competition Winners
4,318 entries 803 wine flights 1,511 total judging hours 50 American states 8 Canadian provinces 7 Countries From April 20 to 22, 2012, a total of 4,318 different wines were judged at
Fermenter Options for any Size Home Winery
When setting out to make wine from grapes, one of the first major decisions is what you will use as a fermentation container. For most winemaking, you will need a primary fermenter
Syrah: Versatile, bold and colorful
Australia recognizes Syrah as Shiraz. It is presumed that the name stuck as the cuttings that were brought to the country in the 1830s by James Busby were identified with the names Ciras and Scryas, making it difficult to research the origins of the name, given the Iranian connection . . .
Allergic To Sulfites
Certainly you can try to pasteurize (heat at a certain temperature for a certain amount of time) your wine if you like. Many foods and beverages (like milk) are so heat treated
Wild Yeast Fermentations: Tips from the Pros
Not every winemaker makes wine with commercially-cultivated yeast strains. In fact, lots of commercial winemakers let their wines ferment with wild yeast from the grapes and in the winery. Here we have
Small Batch Winemaking
Tips for beginners looking to make small batches of wine.
Choosing the Right Fermenter
When setting out to make wine from grapes, one of the first major decisions is what you will use as a fermentation container. For most winemaking, you will need a primary fermenter
Adding Copper
As you’ve probably read in my columns and in the Winemaker’s Answer Book, though I like to “let wine be what it will be,” when it comes to potentially toxic things like
Vineyard Consultants: Backyard Vines
We winemakers are self-reliant. We like to be in charge of our own affairs and it can seem like a defeat to be forced to ask for help — whether it
Watertown Winemaking: Dry Finish
Here in northern New York State there is a special place like no other. To the west of this place there is Lake Ontario with breathtaking sunsets and the newly formed Seaway
