Not knowing any more information than you give above, it’s tough to make specific recommendations so I’ll start with the general ones. Whenever you suspect VA (volatile acidity, or the production of vinegar) in your wine, make sure you’re protecting against the most obvious enemies of newly-aging wine: Oxygen and spoilage microbes. The first thing
In the old days we would use paper chromatography to monitor the completion of malolactic fermentation (MLF). We dotted little drips of the sample wine, along with liquid standards of malic and lactic acids, onto a piece of paper. When dry, we rolled up the paper and stuck it in a big mayonnaise jar full
A reader shares his journey down the road he traveled to produce a sacramental wine for his church. The lessons he learned during the production is of interest for all winemakers.
Beyond basic pectic enzymes to increase juice yield and improve clarity, I have not seen much mention of enzyme use in country fruit wines. To be sure, most of the commercial enzyme preparations available to the home winemaker are isolated and purified for use in grape wine. That does not mean, however, that they will
All good things must come to an end . . . and that includes your winemaking equipment. Let’s run through the signs of when it’s time to replace equipment, when it can be restored, and how to best preserve it for a few more seasons.
In a notebook of fermentation hobby records, I have a lab report dated November 3, 1998. That soil pre-plant analysis from Fruit Growers Laboratory marked my start 20 years ago in becoming a home grape grower and vintner. Along the way, I have seen and addressed pitfalls and trouble spots that can come up on
Can’t get your hands on the type of fresh fruit you seek for your next batch of wine? Consider making fruit wine from puree. There are many options available and the process is simple.
There are two common options to choose between when it comes time for home winemakers to press their grapes. Take time to weigh the benefits of a basket press and bladder press before the fall harvest and determine which one best suits your winemaking needs.
Tannat grapes are synonymous with highly phenolic and tannic must. Learn about this grape’s storied past and how to hit the sweet spot in the vineyard and the winery to tame this potent grape.
Carbonic maceration is a 19th-century technique (which was probably practiced in some amount, or in a hybrid style, much earlier) currently enjoying an en vogue resurgence in some parts of the US
With the popularity of Ports, Madeira, Sherry, and even vermouth, fortified grape wines seem to get all the attention. But country fruit winemakers can get in on the fun as well. There are many ways to fortify a fruit wine, but careful consideration should be made about when and how to fortify. Here are some