Date: Winter 1999

10 result(s).

Adding Oak & Rehydrating Yeast: Wine Wizard

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QI make wine in five-gallon batches from juice that I buy in Canada. I also buy skins, stems, and small bags of toasted oak chips, then let it all age in five-gallon carboys. I have not been able to notice the oak flavor from these small bags of chips. Can you buy an oak plank,

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The Art of Winemaking

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Which of these winemakers is you? Or more appropriately, which of these two scenes, in all likelihood, got you interested in making your own wine? As the fading sunlight gilds the haze on the Provencal hillsides, the peasant trudges the last stone steps to the medieval village, bent under the weight of an old wooden

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I did not rehydrate my yeast before I pitched it. How do I do this and what happens if I don’t?

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Dear Wine Wizard, I did not rehydrate my yeast before I pitched it. How do I do this and what happens if I don’t? John Eastwood Cleveland Wine Wizard replies: Rehydrating yeast before adding (pitching) it to juice or must is an important step in assuring a healthy fermentation. Adding dry yeast to a high-sugar

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What does toasting add to oak flavor? Can I use a blowtorch on an oak plank to toast it, cut it in thin strips and add to my wine?

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Dear Wine Wizard, I make wine in five-gallon batches from juice that I buy in Canada. I also buy skins, stems, and small bags of toasted oak chips, then let it all age in five-gallon carboys. I have not been able to notice the oak flavor from these small bags of chips. Can you buy

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An Inside Look at Competition

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Most winemakers begin by wanting to make an affordable wine through their own efforts. Once they succeed, they focus more on perfecting the finished product. Their next question becomes, “Am I making really good wine? Or lousy wine that I like but no one else would?” It is at this point that we join clubs

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Blending to Improve Wines

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On the surface there doesn’t seem to be much to blending wines. Blending, in itself, is a physically simple task. You take one wine and stir it with another, and the result

Even More Practical Wine Terms

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Definitions: Acetobacter: A group of bacteria that oxidatively convert wine to vinegar (ethanol into acetic acid) through an aerobic (oxygen present) fermentation. Acid blend: A generic name for any commercially available blend of acids (usually citric, tartaric, and possibly malic) sold for the acidification of homemade wines. Aeration: The process of incorporating air into to

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Making Cabernet Franc: Tips from the Pros

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Derek Wilber, Anthony Road Wine Co., Penn Yan, NY on cabernet franc and quality juice. Cabernet Franc “Adapting your techniques to the climate of a region is the essence of creative winemaking,” says Derek Wilber, one of the partners at Anthony Road Wine Co. In the cool climate of the Finger Lakes region, Cabernet Franc

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Making Flavorful Vinegar

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 How can you improve the best wine you can make? Make vinegar! Now this might seem like an absurd thing to say. It might appear to be some kind of joke. But

Mastering Merlot

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Merlot has become an important red grape throughout world. Merlot grapes, also known as Merlot Noir in Bordeaux, have been used to soften wines made from Cabernet Sauvignon for many years. Merlot

10 result(s) found.