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Three pro winemakers share how they use pectic enzymes to their advantage to maximize yields, increase color and flavor extraction, and make filtration easier.
WineMaker readers and Publisher Brad Ring recently spent a week exploring beautiful wine regions in Chile and Argentina during harvest. We recap and share
pictures from the adventure.
If you have access to fresh fruit and a sweet tooth, then dessert-style fruit wines should be in your winemaking repertoire. An award-winning winemaker shares his secrets.
While it sometimes gets a bad rap because too much oxygen can destroy a wine, oxygen is also very important to the winemaking process. Learn the six ways to use oxygen to your wine’s benefit.
We share recipes and advice for four gold medal-winning fruit wines made by top amateur winemakers. Instead of just waiting for the grape harvest to roll around this fall, try your hand at one of these unique fruit wine recipes.
When a home winemaker moves to Finland and finds that the grape winemaking he has come to know and love isn’t feasible there, he turns to the next best thing . . . berry winemaking. Now he is making waves on a global scale.
Not every location needs to irrigate their vines every year, but for those that do, advanced planning is key. Here is a walk through the factors that need to be considered when establishing a vineyard and irrigation needs.
Many homebrewers of beer are unknowingly very familiar with the Charmat method to carbonate wine. If you are unfamiliar with this easy, albeit more equipment-heavy, process to produce bubbly wines, Bob Peak explains the technique.
With its home along the shores of the Mediterranean Sea, this white grape is starting to find its way to the U.S. for good reason. Learn about the history, viticultural tips, and winemaking styles of Vermentino grapes.
Well, in the olden days of fortified winemaking, potassium sorbate (a potassium salt of sorbic acid) wasn’t even a thing. While sorbic acid does occur naturally in some plants (rowan berries and
Rehydrating dried yeast is a simple and straightforward process, and one that I find to be essential when using dried yeast for winemaking purposes. The simple answer to your question is no,
Tannins, or the compounds in grapes (and oak barrels) that contribute to a pleasing sensation of astringency in red (and some white) wines, are found in grape skins and seeds. As a
The term “sacrificial tannins” is something that gets casually tossed into the winemaking lexicon by those who have been in the trade for a while . . . but what does it really mean? Get an explanation along with tips for rehydrating dry yeast and techniques to properly stabilize a fortified wine.
As the temperatures climb during the summer months, trees, bushes, and other perennials teeming with berries are aplenty. Get some tips on making berry wines.