My rule is no chlorine bleach in my wineries, never, nohow. Anything containing chlorine might contribute to the dreaded “corked wine aroma,” 2-4-6 trichloroanisole (TCA), in your finished wines. It can be
That’s an interesting data set you present there. What I’m about to tell you, please take with many grains of salt because I am not privy to the growing locations of your
Wine clarifiers, or ‘fining agents’ as they (and a whole host of other wine-finishing additives) are called, are creatures of degrees.
For more than 10 years I have been a home winemaker and for almost that long I have also brewed beer. Before that, I was general manager at a company that sells
Most home winemakers have limits on their winemaking space, equipment, cellar capacity or the ability of their liver to keep up. If you are one of those who has to pick and
One truism in almost everything I do is this: By the end of any project, I am competent to start it properly. Nowhere is this more evident than in viticulture, and backyard
As we look back at the many wines we made, we cherish the memories of those winners that amazed our friends and family. But there have been failures too and perhaps some
One of the things that makes wine irresistible is the endless variety: every grape, every region, every vintage, every bottle tastes a little different from the last. And so while there is
People tend to stick to the familiar and pleasurable in life, and while there’s nothing wrong with enjoying your favorite Chardonnay or Zinfandel on a regular basis, remember the last time you
Cabernet Franc is thought to have originated in Southwest France, specifically in Libournais.
The short answer is that yes, I would absolutely cut down on the amount of clarifying agent you use if you don’t have enough wine volume for the recommended 5 gallon (19
Cabernet Franc can be a very versatile grape to grow in your backyard vineyard — and more forgiving in some ways than Cabernet Sauvignon. But what does it take to make good