technique

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• Technique

  Boost Your Wines With Raisins

  Raisins can be used to add body, flavor, sugar, and complexity to grape wines. They can add a wine-like character to fruit wines. And they c

• Technique

  Whole Cluster Fermentation Tips

  Two pros share why they prefer whole cluster fermentations for certain varieties, the impact it has, and considerations home winemakers shou

• Technique

  Expressing Terroir in Red Wine

  Over the last decade or so, the word “terroir” has become the buzz word not just among wine lovers, but the greater agricultural world.

• Technique

  Beyond Oak: Tips from the Pros

  Almost all winemakers use oak barrels for aging red and some white wines, as has been the case for ages. However, if you go back far enough,

• Technique

  To Saignée or Not to Saignée

  Bleeding off a percentage of juice early during a red wine’s fermentation both concentrates the remaining juice and offers a chance to mak

• Technique

  Handling Stuck Fermentations

  While a stalled out fermentation can be a hassle, there are plenty of preventative measures we can take to preclude it from happening. Also,

• Technique

  Post-Fermentation Adjustments to Taste

  When alcoholic fermentation is all wrapped up, most people assume that the wine is then mostly left alone to age. But winemakers know well t

• Technique

  Making Riesling Wines: Tips From the Pros

  Get some pointers on working with the stylistically diverse Riesling grape, a cool-climate loving noble variety.

• Technique

  Experimenting With Deficit Irrigation

  With ongoing drought concerns in many wine-growing regions, the practice of deficit irrigation is gaining traction, not only for using less

• Technique

  Tasting Critically

  Feedback is critical for winemakers who are looking to advance their hobby and no one should be more critical than you. Learn some of the ma

• Technique

  Dry Rosé Production

  Dry, crisp rosé wines hold a special place in a lot of wine lovers’ hearts, as a well-made version can be a thing of beauty. Learn some o

• Technique

  Bringing Out the Fruit

  Most red winemakers will begin alcoholic fermentation shortly after the grape clusters are pressed. But there are some alternative technique

• Technique

  Pick of the Litter

  Finding high-quality grapes, even in wine country, can be a challenge for new winemakers. Get some advice for sourcing fresh grapes, no matt

• Technique

  Crushing It

  Learn about several grape crushing options, the equipment that can be used, and the processes available to fresh grape winemakers.

• Technique

  Pectic Enzymes: Tips from the Pros

  Three pro winemakers share how they use pectic enzymes to their advantage to maximize yields, increase color and flavor extraction, and make

• Technique

  Enological Oxygen Principles and Practices

  While it sometimes gets a bad rap because too much oxygen can destroy a wine, oxygen is also very important to the winemaking process. Learn

• Technique

  The Charmat Process to Sparkling Wine

  Many homebrewers of beer are unknowingly very familiar with the Charmat method to carbonate wine. If you are unfamiliar with this easy, albe

• Technique

  Co-Fermentation: Tips From the Pros

  Wine blends are most often created after fermenting each variety separately. However, that isn’t the only way to do it. Some winemakers ch

• Technique

  Kegging Wine

  In contemporary times beer and soft drinks have become the standard beverages to find on draft at bars and restaurants, but that is changin

• Technique

  Red Hybrid Grape Winemaking

  Making red wine from hybrid grapes can sometimes be a challenge, but the rewards are also tremendous. The first steps? Forget what you know

• Technique

  Keys to Making Red Wine

  If you’re a beginner planning on making a batch of red wine, here are some keys components to hone in on before you dive in.

• Technique

  Just the pHacts

  If you are a winemaker looking to boost your wine’s quality, then tracking pH is a must. Bob Peak introduces the chemistry behind the numb

• Technique

  Chaptalization

  Chaptalization is the act of adding sugar to juice or must in order to increase alcohol content post-fermentation. Learn the basics of this

• Technique

  Dealing With Haze

  While haze can sometimes just be aesthetically off-putting and not a true flaw, it’s something many winemakers like to avoid. Get the scoo

• Technique

  Intoxicating Stuff: Crafting ice wine and ice cider

  Commercial producers of ice wines and ice ciders are highly regulated in their production, but hobby wine and cidermakers don’t need to ab