Date: Oct-Nov 2013

October/November '13 issue

17 result(s).

Finding Ideal SO2 Levels

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You do an excellent job of outlining one of the major conundrums we all experience in the winemaking world. How much SO2 do we need to add to our wines to keep

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What Kind Of Water To Use In My Wine Kit

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To address your first question: A chemistry teacher in high school once mentioned that since distilled water was free of minerals and many dissolved gasses, it behaved differently in osmotic equilibrium situations


Making Muscat, Battling VA, Finding Ideal SO2 Levels

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No matter which strain you use, be sure that you read up on all the specifications from the manufacturer around ideal performance conditions.

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Joining a grape growing community

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Spending time with fellow amateur grape growers can improve your own vineyard.

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Home Vineyard Experiments

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Bibliographies are traditionally presented at the end of an article, but there is a book that proved so central to the production of this article that it must be given a leading

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Performing Bench Trials

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At first glance, bench trials for home winemaking may seem like more trouble than they’re worth. Variously called bench trials, bench tests, or even kitchen table trials, they are focused experiments targeted

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Small Batch Wine Experiments

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Making small batches of wine at home can be a real labor of love. If you primarily make wine by the barrel it might be easy to take this idea for granted,

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Winemaking Tips from Virginia Winemakers

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Four centuries after it was first believed wine grapes would be an agricultural staple in Virginia, early prophecies are a reality. Virginia is quickly emerging as an up and coming wine region

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Wine in Cómpeta

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A New World home winemaker retires to Spain and gets in touch with the Old World ways of winemaking.

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Bâtonnage Winemaking Techniques

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You want to add extra body and mouthfeel to your wines, or perhaps enhance those buttery or yeasty aromas and flavors in your barrel-fermented Chardonnay? Or maybe even round out those sharp

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Chambourcin: A vigorous, dark hybrid

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. . . (Chambourcin) does get a little more respect than other hybrids because of its ability to improve color in other wines without taking away from the other grapes’ varietal character . . .

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Making Dry Muscat

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Sounds tasty to me! I love a dry (or even off-dry, maybe with residual sugar of around 5 g/L), crisp Muscat wine. Historically, Muscats have been used in many wine types, from

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Making Chambourcin Wine: Tips from the Pros

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Developed commercially 50 years ago, Chambourcin is a versatile grape that is most prevalently grown in the Mid-Atlantic. Producing deep red colors and strong aromas, Chambourcin grapes are used either to stand-alone

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Determining Ripeness

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How do you know when it’s time to pull the trigger on harvest? Here’s an introductory look for your first harvest.


Battling VA

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It sounds like you took the right approach. A VA (volatile acidity) of 0.70 is not “out of this world” high, though it is a little elevated. Especially if this was a

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Using Inert Gases in Winemaking

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Blanket, flush, sparge, transfer, dispense. To exclude air while doing any of these things to your wine, your best bet is the use of an inert gas. Just about everyone has seen


Viognier

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In the 1960s, Viognier seemed to be an endangered grape, planted only in dwindling numbers in a pair of obscure redoubts in France, the shrinking Condrieu region and the one-winery Château-Grillet AOC.


17 result(s) found.