Techniques

Ask 5 winemakers and you may get 6 opinions about co-inocculation. But what does the science say?

Here are some tips and suggestions on cellaring your homemade wine and maintaining the cellar itself. The cellar “The cellar” has a wide range of interpretations for home winemakers. If you have

In this article I will discuss the degrees of cold temperature damage that can occur in grapevines, techniques to assess that damage, and ways to increase the likelihood that your remaining live

The early signs of oxidation are orange to brown colors developing in your wine. In white wine, the same exact wine (pictured above) can go from white (left) to brown (right) if

Bordeaux. The mere mention of the name conjures up images of centuries-old chateaus, pristine vineyards and superlative wines that have set the highest standards the world over. Bordeaux wine styles are the

Step 1: Measuring What You Have The first step in figuring out how much sugar to add is to find out how much is present in the starting material/juice. These days, most

In this article I’m going to go into detail on the reasons behind two of the four most confusing concepts in kit winemaking: 1) Temperature, and why higher is better, and 2)

There is more to cellaring bulk wine than meets the eye. Throughout the aging process, the winemaker is on a tightrope walk between intervening to prevent and correct problems while remaining relaxed enough to let good wine evolve naturally.

Here is one truism of farming: Being prepared is always preferable to trying to fix an unexpected problem. Understanding the water needs of a grapevine is an important step to using as

Botanists tell us that grapes are members of the genus Vitis, and the well-known European grape varieties are members of the species vinifera. (In case you’ve forgotten, a species is one rung lower in

Asking a winemaker if they make rosé should be like asking a winemaker if they drink beer. The two beverages, pink wine and a tasty lager, belong in any cellar and in

Honey is a complex mixture of sugars, flavors from the pollen as well as trace enzymes, minerals, vitamins, and amino acids. The majority of the honey found in grocery stores is Wildflower

As renowned French wine scientist Emile Peynaud wrote, “Bottling is a very stressful operation for a wine and the enological problems it causes are numerous: Considerable oxygen uptake, keeping out microorganisms and

Looking to try something new? You can make unique and wonderful wines from plants found in your garden or even growing wild in your backyard. Winemaker and Owner of TSJ Wine Blenders

Make wine at home for a few years and you will probably accumulate a lot of stuff. Pieces of equipment join the collection as the needs and resources come up. Consumable supplies

Parts and equipment list Trailer: Small utility trailer kit ¾-inch treated plywood decking (2) wide turf tires Spray system: 35-gallon (132-L) poly tank (2) bulkhead fittings PTO (power take off) roller pump

You’ve heard over and over the importance of taking notes during winemaking. But what do you do with those findings? Follow along with the process of a professional winemaker to find out.

So you truly enjoy making your own wine. You’ve been making wine for years, or maybe have just made a couple of wine kits. What’s next? Where might you learn more or

When life gives you apples … Get tips on making various apple wine styles from the winemakers at Door Peninsula Winery (who makes sweet and a dry, barrel-aged version), Brookview Station Winery

Bob Peak digs into how much sugar is needed to get the desired alcohol level, and how much fruit is needed to offer a pleasing profile and aroma, flavor, and appearance when making country wines.

To make the best wine, you need the best grapes. And that requires a lot of work in your hobby vineyard. Get tips on what to look for and when to look

Many a home winery gets by just fine with no pump at all. If your hobby grows, though, you may find that many routine tasks are made simpler with the help of

There are many views on how to properly pair your wine and food for the most enjoyable dining experience. Three experts illustrate this while offering advice. Chef: Mark Molinaro, Northern Arizona University

When we tackle a big project it isn’t the immediate effort that pays off, but all of our work combined into one glorious enterprise. It’s the same with winemaking: A single effort

Oxidation gets a lot of attention in winemaking — and it should! WineMaker magazine has covered oxidation issues from several different angles over the past few years. While some presence of oxygen