QI am considering making a five-to-six gallon batch of peach or apricot wine. A friend said I can add a can of white grape-juice concentrate (100% fruit) in place of an acid
Dear Wine Wizard: I have read several sources that discourage the filtering (at 0.45 microns or less) of wine prior to bottling. They argue that flavors are stripped away by the filter.
Wine Wizard replies: If you’re looking for a way to boost acid without adding extra sugar, stick to acid blend. Using grape-juice concentrate as an additional fermenting agent in fruit wines, on
This chart illustrates the average nutrients removed from soil per acre (rounded off in pounds) in a producing vineyard per year (at 2.5 tons per acre, or about 5 pounds of fruit
Pesky cloudy wines! Sediments in the bottle! There is nothing more frustrating to home winemakers than a wine that will not clear or that continues to throw sediments in the bottle. Making
Pinot at a Glance Pinot Noir is a heralded red table wine. It is usually made in a dry style that features delicate fruit aromas and flavors. The wine typically has a
Winter is a good time to take a critical look at your cellar techniques. With a nod to the new year and its requisite resolutions, we asked two professional winemakers to discuss
You: a happy winemaking citizen, going about your lawful fermentation business, enjoying the marvellous convenience and quality that the wine-kit industry has provided you. Your kit wine: usually a tractable and pleasant