Date: June-July 2022
Live Chat with Dwayne BershawMEMBERS ONLY
Live chat with Dwayne Bershaw, which took place July 27, 2022.
Live Chat with Maureen MacdonaldMEMBERS ONLY
Live chat with Maureen Macdonald, which took place June 29, 2022.
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.
Four ‘CellosMEMBERS ONLY
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.
White Wine Case StudyMEMBERS ONLY
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.
Fruit & Grape BlendsMEMBERS ONLY
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.
2022 Wine Education GuideFREE
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.
Boysenberry Wine: My “out-of-season” winemaking adventuresFREE
A winemaker and his brother team up to create a boysenberry wine. Join along on their adventure to crafting the perfect summer sipper.
Site Planning and Prep: Designing a modern backyard vineyardMEMBERS ONLY
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.
Using Oak Alternatives: Cutting into the granular detailsMEMBERS ONLY
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.
Cayuga White: Get hooked on its feelingMEMBERS ONLY
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-palooza and The Importance Of pHMEMBERS ONLY
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.
Post-Fermentation Wine Acid AdjustmentMEMBERS ONLY
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 the correct pH for long-term aging. The higher the pH (lower acidity), the more spoilage organisms like Lactobacillus and Acetobacter can get a
Troubleshooting Malolactic FermentationMEMBERS ONLY
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 blend/homogenize after pressing, then it’s possible you’re seeing the cloudy wine (pH 3.77) going through the MLF (malolactic fermentation) a little more quickly
Stone Fruit WinesFREE
Also known as drupes, stone fruits offer some advantages over some other types of fruit for making wine. Learn some basics of making stone fruit wines.