Good for you for planting a nice selection of grapes! You’re absolutely right, that with Utah’s higher latitude, often-high altitude, and warmer summers, you get a bit more extreme growing season than
Oh boy, oh boy, oh boy. Sounds like you have a lot of sulfur dioxide in that wine! Assuming standard FSO2 for bottled wine being around 25 ppm, am I correct in
It seems that you and Craig are going through many of the same issues (see this question and answer). Like I mentioned to Craig, it’s really impossible to add enough sulfur dioxide
Because sulfur dioxide is so easily-oxidizable, hydrogen peroxide naturally ‘finds’ the easily-oxidized SO2 and the two hopefully cancel each other out.
Know what to look for to help identify problems in your home vineyard before they turn catastrophic.
“Blending is a natural procedure, honest, necessary, and in accordance with historical events.” With that quote, eminent wine authority Emile Peynaud gives us permission to play with our wines. While he was
Getting and keeping attractive aromatics is a major goal of winemaking, home or commercial, and it isn’t easy. It is a goal and a concern at every step along the way, from
Making wine in small batches, usually from 3 to 5 liters (3 to 5 quarts), is both easier and at the same time more exacting than making wine in much larger batches.
Are you ready to move up from small batches of wine? In this article we are going to discuss the specifics of making “big” batches of wine — that is, 10 gallons
As in many fields — health promoting and weight-loss diets come to mind — that have grown from unfounded beliefs and around traditions, with newfound scientific knowledge proving or disproving long-held theories,
Marechal Foch is a cold-climate red grape that has dispersed plantings in the Midwest, Northeast, and Canada.
I just saw your picture and wow, that does indeed look like a floating brain — or two! Luckily, that is a great shot of what I would call typical “fruit floaties”
Growing grapes organically, like any other crop, is often more work than using synthetic fertilizers, solutions and sprays. But in the end, many winemakers who embrace organic growing believe the resulting wines
Just because your wine kit comes with a certain yeast, that doesn’t mean you can’t experiment with other options.
Unfortunately, there are only so many options for preventing fermentation in sweet wines and they all involve some degree of sacrifice or difficulty. The list of “cons” is long compared with the