Date: Jun-Jul 2012

June/July 2012 issue

13 result(s).

Keys to a Healthy Canopy

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“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

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Simple Sulfite Wine Chemistry

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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

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Modifying Wine Kits

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Making truly great wine from a kit takes a winemaker of thoughtfulness, one who knows what he wants to achieve and will take the steps to achieve it. This article deals with

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Build a Wine Barrel Table

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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

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Making Wines with Finesse

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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

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Guide to Cleaning and Sanitizing Winemaking Equipment

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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

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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

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Making Berry Fruit Wines:Tips from the Pros

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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.

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Chocolate Wine

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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,

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To Malo Or Not To Malo?

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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

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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

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Malbec: Beyond Bordeaux

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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

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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.