As a home winemaker, you’ve likely spent years taking every precaution at your disposal to assure that your juice does not oxidize prior to fermentation. However, there are a small-yet-growing number of winemakers out there who intentionally oxidize their juice with an aim to reduce phenol content. The technique is called hyperoxidation, and it is only for the brave.
Limoncello is the most popular citrus-flavored liqueur, but they can be made from other citrus fruits as well. Learn to make four citrus liqueurs: Limoncello, limecello, arancello, and mandarincello.
As an agricultural product, the steps to make that perfect wine may be unique every year due to differences in the fruit. The most challenging growing seasons really force winemakers to test their skill as they face tough, on-the-fly decisions. One winemaker takes us behind the scenes during one such vintage.
When a wine comes up lacking, the solution may just be blending a totally different type of wine with it. Grape wines and wines made from other fruits often have complementary characteristics that lend themselves as a key ingredient in the other.
Looking to advance your winemaking knowledge? Check out these wine education programs to start your journey down the path to a higher education in winemaking and the business of wine.
A winemaker and his brother team up to create a boysenberry wine. Join along on their adventure to crafting the perfect summer sipper.
For anyone who plans on creating a small-to-moderate-sized backyard vineyard, this column should be mandatory reading. Because the best advice one can receive is to spend a lot of extra time in the planning stage, which will save an exponential amount of time later.
There is no denying that oak alternatives are a lot gentler on the wallet and on the environment. Bob Peak takes a spin through oak chemistry, available options, and techniques to incorporate them to elevate your wines.
A hybrid grape that came out of Cornell University’s breeding program in the 1970s, Cayuga White has found great success while being made into a wide array of wine styles. Learn about its qualities plus a recipe to craft your own at home.
Malolactic fermentation can be finicky even for professional winemakers, but there are protocols winemakers can follow to help avoid the headache (and heartache). Learn those along with best practices for a post-fermentation acid adjustment.
Great topic and great questions. If you’ve read my columns over the years, you’re familiar with my mantra of acid being the “backbone” of wine, as well as the importance of having
Well, it’s tough to say what would make one cloudy and the other clear, except for the fact that they may not have been identical coming from your fermenters. If you did