Date: Dec 02-Jan 03

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

To filter or not to filter, that is the question. For the home winemaker it often is less a question of quality than a question of cash flow or wanting to be

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

Learn to make your own Port-style wine at home.

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

View the winning labels of the 2002 WineMaker Label Contest.