Fall is here and there is an abundance of apples available and ready to be fermented. Three experts share advice for three different types of hard ciders (fruited, spiced, and hopped) so that you can try something different this year.
Chemical and microbial stability measures must be taken after fermentation but prior to bottle aging to protect the wine from contamination and subsequent off-aroma generation caused by microbial metabolism. Learn the most common methods for achieving
microbial stability, both during aging in the cellar and at packaging.
No two fermentations are the same, which means that there is always more to be learned with each one! Give your yeast the best chance for success by creating an ideal environment for a clean fermentation.
Phil Plummer was one of the experienced judges at the 2022 WineMaker International Amateur Wine Competition. After three days of judging he found himself repeating similar comments on numerous entry sheets. Now he’s here to explain in greater depth the most common flaws he tasted and the techniques that can be employed to avoid them in your next vintage.
Considered one of the great wine regions back in the days when Phoenicians ruled the Mediterranean Sea, Israel is seeing a big comeback in recent decades. Get the scoop on the burgeoning commercial and hobby scene in this holy land.
Once you have your site selected, soil figured out, as well as irrigation; it’s time to start planning things like row and vine spacing, what type of wine grapes you are going to grow, and then finally what trellis system will best support those vines.
Tannins are a big piece of the large puzzle when balancing many styles of wine. It’s important to understand ways to increase or decrease their presence when that balance leans too heavily in one direction or the other.
With origins in Spain, Garnacha grapes may now be more commonly associated with the Rhône and Languedoc-Roussillon region of France where it’s known as Grenache. Learn about Garnacha’s background and making the best version of wine with it.
Thanks for your kind words! I always really enjoy the WineMaker Conferences and connecting with the readership — it helps me put names and faces to the invisible readership out there and
With wildfires on the rise in many wine regions around the world, smoke taint has become a common phrase. Learn about it and ways winemakers may be able to try to make the best from affected grapes. Also learn about Campden tablets, getting news on grape growing conditions, and some other pearls of wiz-dom.
The great thing about Campden tablets (a convenient form of dosing in sulfur dioxide for home winemakers) is that they will inhibit the yeast and bacteria you do not want (which are sensitive to sulfur dioxide) while allowing the yeast you do want to continue to power through the fermentation. Longtime readers of my column
Sometimes local AVA (American Viticultural Area) groups will have data available on their websites or emails available to members (the latter is the case with, for example, Napa Valley Vintners). For the most part, however, home winemakers won’t be members of these kinds of groups (they can cost thousands of dollars to join) so they
Some characteristics found in smoke-tainted wines are the same that can be found in toasted oak barrels. Photo courtesy of Shutterstock.com I’ve heard rumor that a couple of smaller wineries that have experienced smoke taint in their grapes are indeed evolving that wine into new styles. Depending on the grape type and level of impact,
Enter your unique label in WineMaker’s 23rd Annual Label Contest! Send us your best home wine labels and you could win some great winemaking prizes from WineMaker advertisers. Entry deadline is November