Date: Aug-Sep 2013

August/September '13 issue

19 result(s).

Home Vineyard Bookshelf

If you want to experiment with your backyard vineyard, these references may be very helpful. All are readily available from major booksellers, or the UC-Davis online bookstore: Making Good Wine: A Manual

Perfecting Pyment, Vinifera Vines, and Over-Yeasting

. . . you could also buy some powdered grape tannin, use oak chips, or even use a cup of strong black tea to add some tannin backbone to the wine if it’d be tough for you to obtain grape skins.


There are a few effects on a wine if you add more yeast. Number one, the fermentation might start a little faster and go to completion faster because there are simply more

Bottle Selection For Sparkling Wine

Ah, the Wiz has visions of broken bottles in your future and it’s a prognostication I wouldn’t like to see become reality. Let’s just say my Fermentation Magic 8 Ball says, “See

Vinifera in Florida?

I would be very cautious (or at least very realistic) about buying Vitis vinifera vines for your Florida vineyard. Most states in the country have their own burgeoning vineyard and winery region

Post-Fermentation Acid Adjustments

I would only adjust with tartaric acid, and not an “acid blend” that contains either malic or citric acids. Both of the latter can be fermented by organisms in the bottle. On

The Telling Room

An excerpt from Michael Paterniti’s new book THE TELLING ROOM: A Tale of Love, Betrayal, Revenge and the World’s Greatest Piece of Cheese.

Choosing Corks and Wine Closures

As I walked about the roomful of wine following April’s WineMaker International Amateur Wine Competition judging, I was reminded of how little thought is given to closures. Winemaking problems notwithstanding, this could

Winemaking by the Numbers

There are lots of ways to help winemakers learn or refine their craft. Most of those involve lists of equipment and supplies, along with step-by-step or time-based instructions for what to do

White Wine Skin Contact

Today’s proposed violation takes on one of the dominant conventions of modern white winemaking: no skin contact.

Wines Two Ways: Oaked and Unoaked

To Oak, or not to Oak, a phrase I took from Shakespeare’s play Hamlet and changed the words around a little. But going a step further and delving into the tools that

2013 WineMaker International Wine Competition Results

4,564 entries 923 wine flights 2,282 total judging hours 50 American states 8 Canadian provinces 9 Countries From April 19 to 21, 2013, a record total of 4,564 different wines were judged

Maceration Tips and Techniques

“Maceration,” says the Concise Oxford Dictionary, is to “soften by soaking.” In red winemaking it is so much more! Indeed, maceration may be viewed as the very essence of what distinguishes the

Making Country Wine from Berries

Summer is the time for berries, and that means berry wines. Loaded with flavor and unique aromas, chilled berry wines on warm summer afternoons lend credence to the lyrics, “It’s summertime, and

Pinot Gris/Grigio The name says it all, or does it?

Unknown to the science at the time, these genetic mutations were first noticed hundreds of years ago in Burgundy, France, where the mutants grew side by side, and sometimes within the same plant as Pinot Noir.

Perfecting Pyment

Congrats for breaking out of the mold and taking it upon yourself to adapt a recipe to your own preferences! I always love it when readers, and my own winemaking buddies, take

Urban Winemaking: Tips from the Pros

Making wine away from winemaking regions is becoming more popular. As these pros will tell you, urban winemaking comes with unique benefits and challenges. Jared Brandt and his wife, Tracey, are the

Preparing Country Fruit

How should fruit be prepared before using it to make country wines? Let’s have a look…

Unoaked Wine Kits

Not using oak on wine is a time-honored tradition for many varietals and styles, and often for good reason. There are few things as disconcerting and deeply weird as a heavily oaked

19 result(s) found.