Date: Feb-Mar 2008

Great question. MLF (malolactic fermentation) can be a bit confusing for some because it’s called a “fermentation” but it’s certainly not as active, visible, smell-able and in your face as your primary

In 1955, at age five, my grandparents taught me to make French/German/Native American mead wine. After finishing two days of hot grueling work canning fruit, Grandpa asked me if, “I could keep

“Quantity has a quality all of its own.” -R K Ratch Someone once said, “good things come in small packages.” I’m pretty sure this was a shopkeeper who sold very small consumer

“Quantity has a quality all of its own.” -R K Ratch Someone once said, “good things come in small packages.” I’m pretty sure this was a shopkeeper who sold very small consumer

Visual MLF? I’ve got about 5 gallons of Baco Noir that just finished fermentation. I live in the Finger Lakes region of New York and I understand that both the region and

Pro winemakers share their best advice for amateurs looking to make the leap.