Not all wines can or should be backsweetened, but that doesn’t mean you shouldn’t learn the process. Find out the basics of backsweetening.
Although most bottles of wine you purchase in the store are sold ready-to-drink, wines made with certain grapes can and will improve with age. That’s not the case for home winemakers, whose
I’ll answer your last questions first and then give you my thoughts on the age-worthiness of your wine. RS (residual sugar) “Dry” (no sugar remaining) is usually considered 0.2% or less (2
Goodness, you’ve got a persistent sediment source in your wines that’s for sure. You’ve removed the gross particles by racking and filtration.You’ve cleared out proteins by using bentonite. You’ve taken out excess
Aging on fine lees has traditionally been reserved for Muscadets, white Burgundy wines, and classic champenoise-style wines, but that doesn’t mean you can’t utilize this with other wines. Learn the hows and whys of aging your wine on lees.
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.
For many wine lovers, the subject of a wine’s aging potential can be intimidating or seem like artful science that is best left to the wine gurus of the world. Some are
If you have the freezer space I say freeze, freeze away! It’s actually somewhat common (for those grape producers who specialize in it like Brehm Vineyards, Vino Superiore, or Wine Grapes Direct)
Home winemakers tend to ferment in glass carboys (big 5-gallon/19-L jars, essentially) because they are usually better-sized and more convenient to a home hobbyist than larger vessels like a 59-gallon (223-L) barrel.
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
Wine is a dynamic chemical soup, constantly changing, evolving, reducing and oxidizing. From the moment it is made, its fate is sealed. Yes, it will improve, mature, reach a peak, and then
Over the past few years I have made larger and larger batches of wine, and as a result the number of carboys I use has really added up. Each year I try
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
There is more to cellaring bulk wine than meets the eye. Home winemakers heave a sigh of relief when the last of the harvest processing is done, but the job is not
A home winemaker offers tips on how to keep your wine cellar stocked with a variety of wines.
If you’ve done everything right in the winery and your wine tastes great going into the bottle, you might scratch your head when you open that first bottle to find your wine muted and disjointed. Fear not — your wine is likely experiencing bottle shock.
A common perception about wine is that red wines should always be aged and white wines are intended to be consumed young. I won’t call this a total misconception — it is
I applaud you for your patience in aging your bottled wines that long! Would you be surprised to know that in the US most bottles of wine are consumed within 72 hours
In the final installment of our year-long series, the wines are bulk aged, oaked, and bottled.
I’m partial to older — much older — wines when it comes to reds. I’m known for not bottling my wines until several years after their vintage. Red wines aged to their
In this article I’ll be discussing “vinfanticide,” which is wines to drink on bottling day (or before). And in the next issue I’ll cover super-early drinking wines (under three months of age).
So sorry to hear you had a bad year with the powdery mildew. Many growers in California were challenged by 2011, as the cooler weather left lots of us battling botrytis, rot
Argon gas My carboys are 6 1⁄4 gallons (24 L). I am making mostly heavy reds and want to bulk age in glass carboys for up to twelve months before bottling. I