Scaling up to larger and larger sized batches of wine may save money because of bulk buying, but new equipment will become necessary at some point. Bob Peak runs through considerations winemakers need to ponder for crushing, pressing, and fermenting larger-scale batches.
Have you ever visited a vineyard and wondered, “How did they do that?!” You know the place, where all the vines seem to be in sync and healthy. Wes found such a hobby vineyard and decided to interview the green thumb.
There is a certain set of hobby winemakers that are happy with their current winery set up and volume. But for those that are looking to grow their hobby, here are some finer points to expanding your volume with fresh grapes.
Grape skins can be one of the most important components when creating some wines, while being detrimental to others. Scratch the surface of grape skins in this piece.
Goodness, I’ve never answered two questions at the same time before! I decided to put the two of you together since your questions were so similar. There are some things that apply
Looking for fresh grapes this harvest season? Here is a list of select fresh grape vendors you can purchase grapes from.
Pinot Noir has quite a reputation. Often known as the “Heartbreak Grape” and lovingly discussed, dissected, and degustated (is that even a word?) by rabid Pinot-philes the world over, Pinot Noir was
Nothing feels as satisfying and authentic as making your first batch of wine from fresh grapes. And there’s no better time to try it than in early autumn, when grapes all over
White wine Case Study Chardonnay is one of the world’s most popular wine grapes, as evidenced by widespread plantings in France, Australia, South Africa, South America and the United States. The grape
RED wine Case Study: There are two important keys to determining the success of any grape varietal. The first key is its adaptability to the local climate where it is planted. We
Maceration is the process in red winemaking of letting the crushed grape solids soak in the juice. It is during maceration that key compounds are extracted from the grape juice and solids,
That’s an interesting data set you present there. What I’m about to tell you, please take with many grains of salt because I am not privy to the growing locations of your
Hmmm, it sounds like you’ve got a little bit of sugar left there. I would start, however, with a quick check of your numbers to be sure. A °Brix of -1.0 (0.995
I’ve had a similar experience — both with having to pick gapes at sub-optimal times (curse you, weather!) as well as having that rough white residue on my crush equipment. The residue,
You definitely want to water down that high-sugar juice before you pitch your yeast. High Brixes lead to high alcohols, which lead to yeast that just can’t complete a fermentation. Stuck fermentations
Grape Wine Ah yes . . . grapes! Now that we’ve covered the science behind the winemaking process, you are ready to gather some grapes and start making wine from scratch. From
Indeed, for 4–6 months of the year, the frigid and snowy landscape hardly seems like a great place to plant a vineyard. Temperatures in January and February drop sufficiently low to kill
Sounds tasty to me! I love a dry (or even off-dry, maybe with residual sugar of around 5 g/L), crisp Muscat wine. Historically, Muscats have been used in many wine types, from
Start with the grapes. Whether you make wine at home from fresh grapes, juice, or frozen must, there are many influences over the quality and character of your wine. Grape variety itself
In January, Wes Hagen joined Los Angeles archivist Michael Holland to prune the historic 200-year-old Avila Adobe vine and explore the history of the city’s winemaking. The vine is located inside the courtyard of the oldest building in Los Angeles.
Sourcing fresh grapes directly from a grower can be a fun and rewarding experience for home winemakers. Get some tips for making the most of buying grapes straight from the vineyard.
Winemakers have to decide how long to macerate their grapes to make the best wine. But how? Too little skin contact and the wines can lack color or body; too much contact and you wind up with wines that are too bitter or astringent. Learn more about skin contact to make an informed decision.
Will the real Black Spanish stand up? I have to admit, when we first decided on this variety as a topic, I had never thought I had made wine from it. However,
There’s the old saw about the sow’s ear and the silk purse. It reminds me of my old adage of “never blend a loser,” which admonishes readers against blending bad wine into
Well, I would’ve inoculated right off the bat if I didn’t see anything happening within 24 to 48 hours. Contrary to popular belief, yeast cells that can carry out a complete alcoholic