The time period leading up to bottling day is the time winemakers need to take advantage of last minute adjustments and additions. Bob Peak takes readers on a spin through some techniques that winemakers can use before bottling white and rosé wines.
If you’ve ever opened multiple bottles of wine made from the same batch and noticed they don’t taste identical, then you, too, have experienced bottle variability. Learn the potential causes and ways to alleviate variability among your bottles.
Ah, the Wiz has visions of broken bottles in your future and it’s a prognostication I wouldn’t like to see become reality. Let’s just say my Fermentation Magic 8 Ball says, “See
It can be wrenching for a winemaker to look at his or her bottles developing a sediment over time. Many fruits, especially those high in pectin, proteins, or phenols are especially prone
As I walked about the roomful of wine following April’s WineMaker International Amateur Wine Competition judging, I was reminded of how little thought is given to closures. Winemaking problems notwithstanding, this could
As the penultimate step in winemaking, bottling can be one of the most exciting parts of the process. Crushing, pressing, fermenting, racking, clarifying, adjusting and weeks and months of waiting all come
Recently Brew Your Own magazine did a story about the pneumatic bottle capper that I had built to cap beer bottles. A short time later, I was contacted by WineMaker Magazine asking
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
The choice of bottle closure is a topic that winemakers the world over debate with regularity. Every time a new bottle closure or packaging method comes out (twist off? Glass? Stainless steel
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.
In the final installment of our year-long series, the wines are bulk aged, oaked, and bottled.
From cleaners to corkers, there are many options on the market for the home winemaker for the home winemaker when it comes time to get your wine into the bottle.
Country (non-grape) wines can be combined to create a blend that is better than the sum of its parts. More and more savvy winemakers are discovering an unexpected similarity between grape and
I have a number of novelty corks I brought back from Europe in 1960. They haven’t been used since then, so they are quite dry. Can anyone tell me if there is
Raising pH the natural way I am seeking an organic means to raise pH. Any suggestions? Jim Romano Carrollton, Texas The most “organic,” natural way to raise the pH of your wine
Bottle quest I have a few batches of wine under my belt. I have been plagued with either cheap, flat bottom bottles or stuck collecting and cleaning out empties. Where do wineries
High pH and Low TA in a Chardonnay I have a batch of 2006 Chardonnay that has completed primary and secondary fermentation. It tasted flabby so I had it tested for pH
Sparkling wine usually comes packaged in either standard-sized wine bottles (750 mL), half-bottle-sized splits or Magnums, which hold the equivalent of two standard wine bottles. However, less common, larger bottle sizes include
Dear Wine Wizard, Where can an amateur buy a cork for a 3-liter bottle? The one I have measures 21/8“ by 13/16” (54mm by 30mm). I have several of these bottles and
Dear Wine Wizard, I bottle my wine in recycled bottles and give much of it away. A friend who is on the receiving end is critical of my choice in color type
Wine Wizard answers: Synthetic corks are becoming more and more popular as commercial and home winemakers alike seek to avoid the 5 to 15 percent of bottles that can be ruined due
The Wine Wizard replies: Ah yes, the beloved fluted tops. I’ve heard many justifications for them from various folks, usually that the tops help you to pour the wine without dripping down
Winemaker: Greg Pollman started working at Fountain Wine Cellars in Cincinnati in 1974 and went to Sublette Winery in Cincinnati in the late 70s. He joined Valley Vineyards Estate Winery in Morrow, Ohio
The Wine Wizard replies: In the home winemaking world there is quite a bit of debate on how to treat corks before they’re fed into the hand corker and forced down the