Fermentation and aging vessels winemakers have to decide between include oak, glass, plastic, and stainless steel. Each has its own pros and cons to be weighed.
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. 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.
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.
It starts with great fruit, but to make age-worthy red wine the winemaker must also consider acidity, tannins, sulfur dioxide, oxygen, cellaring conditions, and how all of these factors (and others) relate to each other.
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
I am making wine from my own grapes in Alpine, California and have noticed that occasionally a light film forms on the inside of some bottles. I am very meticulous about keeping
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
I can guarantee the contents of the bottles are completely useless for any winemaking application. It’s almost unheard of for a wine, let alone much more-perishable grape juice, to survive in any
It’s hard to say “what went wrong” in this situation as the life of every wine is a fog of carefully guarded secrets that even my scrying glass can’t penetrate. However, the
Discussions of wine aging range well into the past, from the biblical story of Luke and putting new wine into old skins, to the ancient Roman interest in Falernian wine, which could
Positive effects of oxidation? How can that be? Winemakers know that oxygen negatively affects wine and they process wine with the utmost care to prevent oxidation. Two common winemaking practices that have
Certainly, do put that extra fridge to good use and by all means store some of your collection in it! Extra refrigeration is a boon to just about any winemaker, wine collector,
Dear Wine Wizard, Can Lambrusco wine be refrigerated for several months and then safely kept on a wine rack? What is the expiration time frame for this wine? Jeanne Considine Boulder, Colorado