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Date: Summer 1999

12 result(s).

Pressing Cherries & Yeast Life: Wine Wizard

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QI have made 2.5-gallon batches of pin cherry wine. Without a recipe to go by, I used my old standby: Chokecherry recipe of 20 plus years. It makes excellent wine with a little almond flavor. The recipe calls for crushing/grinding the berries using a three-point grinder. The wine has a bitter/tart taste. Is there any

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Taking the Fear Out of Must Analysis

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I have something to confess. The most perfect, most exquisite wine passed through my racking cane this fall. I’m not bragging or anything; that’s just the way it is. Now, I should be able to chalk up my success to payback from well-spent tuition and to the glory of science. But I confess that I

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My cherry wine has a bitter/tart taste. Is there any way to remove this?

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Stop right there! Don’t pour your wine down the drain. Your problem is both curable, and most important for future batches, preventable. It seems you’ve got an overload of tannins in your wine, the bitter and astringent compounds found in the skins and seeds of all fruits and vegetables. Usually these compounds add a nice

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What is the best way for a home winemaker to make fortified wines?

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Let me start answering your multi-part question by breaking it down. For starters, “fortified” wines are just that. They’ve had alcohol (usually in the form of neutral grape spirits (brandy without the

What is the shelf life for dry yeast? Is there anything I can do to revive it and will it work?

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Your yeast packet is almost guaranteed to be past its prime. Yeast cells, even those that have been freeze-dried, certainly do have an expiration date. Using yeast that is more than six to eight months old greatly enhances your chances for encountering such problems as stuck fermentations and off-odors down the road. So it’s recommended

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Build Your Own Crusher

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Plans to build your own grape crusher.

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Growing Grapes in Cold Climates

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The availability of grape and fruit concentrates makes the home production of fine wines possible no matter where you live. But for some of us, the hours spent in the vineyard, orchard,

Hot Rhônes: Syrah & Carignan

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No group of grape varieties has generated as much enthusiasm among winemakers recently as Rhône varieties. So great is the demand for them that interested wineries scramble to find the best vineyard sites and then must guard them closely. Home winemakers have always had a tough time finding high-quality fruit and with Rhône varieties, the

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Juicy Secrets

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Commercial wineries spend tens of thousands of dollars on all kinds of fancy equipment. Can a home winemaker really expect to create the same type of high-quality wines the pros can without spending a bundle? The answer is absolutely yes. All that fancy stainless steel and those pumps and motors are aimed at moving tons

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Making Seyval Blanc: Tips from the Pros

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Bill Hopkins followed a path taken by many American winemakers. A dairy farmer who saw his business fading in the 1970s — at the same time the wine industry was taking off — he sold off the herd and replanted his pastures to vineyards. Twenty years later he is the proprietor of a small, award-winning

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More Practical Wine Terms

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Hydrometer: An inexpensive and widely available analytical device that measures the specific gravity (relative density) of a solution. Very useful to measure the amount of sugar (in Balling or degrees Brix) in a juice or wine. Because density depends on temperature, a thermometer reading of the solution being tested is critical for accurate results. Hydrometers

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Take Control of Must Temperature–And Reap the Benefits

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Yeast, like most living things, have a climate that they prefer. Just as people like warm, sunny weather, yeast, too, like their atmosphere temperate. When things get cold, around 40 °F (4

12 result(s) found.