With the holiday season approaching, presenting your homemade wine to friends and family should be a point of pride. Bob Peak offers readers several pointers to take a fun and festive approach to an evening pairing of your wine with guests.
Kit wines are often consumed fairly young, but great things can happen if you allow the bottles to age longer. Two supply shop owners give guidance and teach the basics of patience and best practices for aging kit wines.
Tannins can provide a wine with a lot more than just astringency. They can also be useful in white and rosé wines as well if used properly. Bob Peak gives a tour of the benefits of various tannin products available to hobby winemakers.
There are some intricacies when making red table wines from hybrid grapes that vinifera winemakers don’t experience — from growing practices, pre-fermentation techniques, and right on through to post-fermentation adjustments.
Get tips on performing bench trials at home from three pros who utilize bench trials at their day jobs.
You want to start a heated and emotionally charged discussion on a controversial topic? Ask a group of amateur winemakers for their thoughts on the impact of filtration on wine. Chances are
For the home vineyardist, harvest day is the most important — or at least the busiest — day of the year. Planning and preparation is critical in order for everything to run
Determining when grapes are ready to harvest is one of the most important decisions of the entire vintage. Here’s what to look for.
You may be curious about a way of making wine intermediate between using fresh fruit and making kit wines. Increasingly popular, the hobby of making wine from grape juice comes in two
Terms such as “mineral taste” and “minerality” have entered the modern wine lexicon and into common usage probably by traditionalists in an attempt to link the equally ill-defined concept of terroir to
When it comes to clarifying your wine kit, there are five “S’s” that will guide your way: Start, stir, smash, sweep, and suppress.
There are many points throughout the winemaking process where a winemaker must make adjustments
in order to influence the final outcome. When the grapes come into the winery, the very first choices you will make as a winemaker will be done in the unfermented must.
One of the most useful techniques used in blending wine is performing bench trials, which is the process of treating a series of small wine samples with varying degrees of conditions. In
Relentless heat can be an anxious time for winegrape growers. But the worry of vineyard heat stress doesn’t need to cause stress in the grape-grower’s life. Two professional winemakers discuss dealing with excessive heat in your own vineyard.
Not all white wines should be treated equally when it comes to processing juice. Here are some helpful tips and insights winemakers should consider when they approach their next batch of white wine — when to go for a more oxidative approach to the juice and when to go for less.
Blends are most often made from varietal wines prior to bottling, but field blending, where all of the varieties are harvested and fermented together, has its own benefits.
You’ve worked long and hard to craft that awesome red wine but now, you go down to the cellar to taste a sample out of the carboy or oak barrel to see
Oak, Glass, Plastic, and Stainless Steel wine container must be sturdy enough for the purpose and not likely to introduce negative changes to the wine quality. Size is important, depending on the
Commercial winemakers and wine industry professionals don’t become experts overnight. It can take many vintages to figure out what works and what doesn’t work in a home or commercial winery. But that
Looking to try something new? How about making mead, also known as honey wine. Meads come in many different forms, from dry to sweet, with added fruit (melomel), malt (braggot), spices (metheglin)
Indeed, for 4–6 months of the year, the frigid and snowy landscape hardly seems like a great place to plant a vineyard. Temperatures in January and February drop sufficiently low to kill
Sherry is the fortified wine from Jerez, Spain, made in soleras and conditioned with flor yeast.
. . .lurking inside the heads of many home winemakers is the urge to make an absolute blockbuster, a jaw-dropping, mind-bending, 800-pound gorilla of a wine.
Grape juice is a pretty tough environment if you’re a yeast cell. The pH is low, there’s high osmotic stress (stress from the environmental conditions being such that the flow of water