This past April, 50 experienced judges evaluated a total of 1,224 wine kit entries as part of the overall 2015 WineMaker International Amateur Wine Competition. This large collection of kit entries was sent into the competition from across North America. The 1,224 wine kit entries were entered into over 30 different categories and represented a
There are many wines in Greece, but only one way to drink it. That, in any event, is what I was told on my first visit. Athens was chaotic and noisy, but
Maple sap is a great source of natural sugar and certainly qualifies as home winemaking material. What is less certain, as you have found out, is how much of those subtle maple aromas and flavors will stick around in a finished wine. I’m glad you’re experimenting with adding acid. Like you’ve discovered, maple syrup just
Because of their chemical composition under wine pH (acidity) and fermentation conditions it’s quite possible these color compounds won’t stay red, or in solution, very long.
It sounds to me like you possibly have a heat and/or overexposure problem there with your vines. I’ll share a little personal anecdote with you about a similar situation that I have some experience with in hopes that it relates to your own situation and helps you out. I have a Malbec grapevine in a
Many a home winery gets by just fine with no pump at all. If your hobby grows, though, you may find that many routine tasks are made simpler with the help of a wine pump. Some home winemaking jobs, like filtration or removing wine from barrels, may be virtually impossible without a pump. In commercial
Don’t want to fork over the money it costs to buy a destemmer-crusher? Good with your hands? Try building this!
Well, well, well. Candy cane wine is one I have never heard of! However, as one of my winemaking professors always said, you can ferment just about anything as long as you can find the right microbe to do it! Candy canes certainly have a sugar source (sucrose), so wine yeast will definitely chew through
There are many views on how to properly pair your wine and food for the most enjoyable dining experience. Three experts illustrate this while offering advice. Chef: Mark Molinaro, Northern Arizona University at the W. A. Franke College of Business’ School of Hotel and Restaurant Management professor The most basic principle in wine pairing is
Don’t neglect your vineyard just because the grapes have been harvested. Here’s the cleanup that needs to take place.
American wine consumers tend to believe if a white wine has been bottled then it is ready to drink. But not all white wines are meant to only be enjoyed young. Let us introduce you to Sémillon.
Since 1992 (over 20 years) is quite a long time to store bottled wine. If you go to a supermarket or liquor store, you’ll notice that most red wines currently on the shelf date from 2013, 2012 or at the very oldest 2011. Yes, it’s true that American wine consumers don’t tend to age their
How do you make the best possible homemade wine from a kit? You know, something truly great that can stand out in a crowded competition and go toe-to-toe with a fresh grape wine? I reached out to four kit winemakers who all won multiple medals in the 2015 WineMaker International Amateur Wine Competition for their