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Topic: Country-Winemaking

76 result(s).

Overspiced Wine Situation

There’s nothing like a wine with what I call “the elbows sticking out” to ruin one’s mood. Especially frustrating is when one has followed a recipe or kit instructions to the letter


Aging Country Fruit Wines

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


Fining Fruit Wines

The short answer is that yes, I would absolutely cut down on the amount of clarifying agent you use if you don’t have enough wine volume for the recommended 5 gallon (19


Making Country Wine from Berries

Summer is the time for berries, and that means berry wines. Loaded with flavor and unique aromas, chilled berry wines on warm summer afternoons lend credence to the lyrics, “It’s summertime, and


Preparing Country Fruit

How should fruit be prepared before using it to make country wines? Let’s have a look…


Blending Fruit and Grape Wines

“Blending is a natural procedure, honest, necessary, and in accordance with historical events.” With that quote, eminent wine authority Emile Peynaud gives us permission to play with our wines. While he was


“Fruit Floaties” — Strawberry Wine

I just saw your picture and wow, that does indeed look like a floating brain — or two! Luckily, that is a great shot of what I would call typical “fruit floaties”


Making Tropical Fruit Wine

Tropical fruit obviously are those native to the tropics. While the absolute number of fruit native to that area is disputed, at least 235 — more than twice that of the non-tropics


Balancing Fruit and Sugar in Country Wines

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.


Using Pectic Enzymes

Pectic enzymes are often required when making fruit wines, but also come in handy in certain situations when making wine from grapes. Learn more about the benefits of pectic enzymes.


Making Wine from Stone Fruit: Tips from the Pros

Stone fruits (those with pits like cherries, peaches, plums, etc.) are generally off-dry to sweet wines that are easy to enjoy on a warm summer evening. Two pros share advice on making


Winemaking Outside of Harvest

Lots of home winemakers concentrate their efforts in the harvest months using seasonally available just-picked wine grapes. But sometimes a home winemaker wants to do something else. Maybe you didn’t make enough wine in harvest season. Or maybe you just want an adult beverage that doesn’t line up with the local seasons. Whatever the motivation, there are several techniques for out-of-season wine.


Using Enzymes in Country Wines

Country fruit wines can be quite difficult to achieve the desired color, aroma, and clarity levels. Here is a look at the various enzymes typically used in grape winemaking that can also be used in fruit wines.


Fruit Wines from Puree

Can’t get your hands on the type of fresh fruit you seek for your next batch of wine? Consider making fruit wine from puree. There are many options available and the process is simple.


Fortifying Fruit Wines: Tips from the Pros

With the popularity of Ports, Madeira, Sherry, and even vermouth, fortified grape wines seem to get all the attention. But country fruit winemakers can get in on the fun as well. There


Growing Trees for Fruit Winemaking

There is nowhere in North America or Europe below the Arctic Circle where suitable fruit trees cannot be grown — which means you can grow your own trees for making fruit wines!


Make Hard Cider & Apple Wine

Get tips to make your own hard cider or apple wine this fall.


Tropical Winemaking: Dry Finish

Many, many years ago when my five siblings and I were very little, my mother, Alma, tried to make homemade wine. We lived in the Santa Cruz valley of the Caribbean island


Making Melon Wine

With few exceptions, melons conjure up memories of juicy, succulent sweetness that satisfies the senses on a warm summer day. Any winemaker enjoying a fully ripened culinary melon will naturally envision a


A Taste of the Tropics

Making wine from tropical fruits, with a little know-how, is just as easy as making wine from traditional fruits and berries.


Managing Acid in Fruit Wines

Grapes want to be wine. That may be oversimplified, but the fact is that the vast majority of commercial wines — and most homemade wines — use winegrapes as their base. The


Strawberry Wine Color Question

Certainly feel free to experiment with food coloring in your strawberry wine but be sure to keep it food-grade and keep it modest to maintain the color within the realm of believability.


Sugar Options For Fruit Wine

Cane sugar, or sucrose, derived from the sugar cane plant, has a chemical structure of C12H22O11, is a di-saccharide comprised of the mono-saccharides glucose and fructose and is found in many plant


Chocolate Wine

So you want to put some chocolate flavor, texture and aroma into your wines, eh? My approach would definitely be to use the chocolate grace-notes as an ending treatment to your wine,


Are there any fruits that are taboo in country winemaking? What tests should I do to ensure nobody becomes ill from my country wines?

I wouldn’t worry too much about anyone getting sick from your wines as long as the water you use is clean and the alcohol is above 10%. As a professor of enology


76 result(s) found.