Date: Jun-Jul 2012

June/July 2012 issue

13 result(s).

Keys to a Healthy Canopy

“Grapevine Canopy: The above ground portion of the grapevine formed by the shoot system. It includes shoots (leaves, petioles, shoot stems, shoot tips, lateral shoots and tendrils) and the fruit, trunk and

Simple Sulfite Wine Chemistry

There is no denying: Sulfur dioxide (SO2) can be a source of headaches for winemakers — even without drinking any wine. Why does SO2 continue to be such a perplexing and confusing

Modifying Wine Kits

The two changes we are going to discuss in this article are alcohol levels and tannin. It’s important to remember before we start that any change you make is completely interconnected to the character of the wine in what can be very subtle ways.

Build a Wine Barrel Table

Materials for Project: 1.) sand paper grits 40, 80, 120, 240 2.) matte black paint 3.) 3 or 4 coach bolts with washers and nuts 4.) drill and drill bits 5.) 3

Making Wines with Finesse

The mantra for the quest for making a big blockbuster type of wine is “more is better” — more sugar in the grapes, more alcohol in the wine, more extraction, more color

Guide to Cleaning and Sanitizing Winemaking Equipment

We can probably all agree that readying equipment for winemaking is not exactly a carboy of fun; nevertheless, it is an absolutely crucial aspect of winemaking. Reports of wine gone bad and,

Oak Barrel Seepage

I’ve certainly had the odd leaker (or three) but I’ve never experienced trans-stave leakage of the scale that you describe. Before I delve any deeper, I first of all would like to

Making Berry Fruit Wines:Tips from the Pros

Country wines come in all different styles and varieties, but berry wines are perennial favorites. Summertime brings with it a bevy of fresh, ripe berry options to craft some fine berry wines.

Chocolate Wine

So you want to put some chocolate flavor, texture and aroma into your wines, eh? My approach would definitely be to use the chocolate grace-notes as an ending treatment to your wine,

To Malo Or Not To Malo?

Many home winemakers are uncertain on whether or not to have their wines go through malolactic fermentation. This is not surprising since there is no “one size fits all” approach to the

pH Adjustments Post-MLF

Absolutely, I would lower your pH prior to aging. No matter how high the TA is, if you’ve got a high pH as well, you are putting your wines at risk for

Malbec: Beyond Bordeaux

When we think of the great wines of the Bordeaux region of France the names of the Grand Cru châteaus of Lafite, Latour, Mouton-Rothschild, Haut-Brion or Cheval Blanc come up. Today, the

A Ranch In Wine Country: Dry Finish

When Teri Kerns and Micole Moore moved to Ramona, California in 2004, just north of San Diego, they knew they wanted to live an agricultural lifestyle, but were not sure what exactly

13 result(s) found.