Topic: Grapes

42 result(s).

Skin Contact Decisions

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.

Black Spanish

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,

Brown (Instead of Red) Wine

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

Wild Fermentations

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

High Alcohol Wine

From personal experience I can tell you that red grapes from the warm (sometimes downright hot!) and dry region of Paso Robles always seem to “soak up” to a higher Brix then

South American Grapes

Make wine from fresh grapes in April — with grapes harvested in the Southern Hemisphere.

Buying Fresh Grapes

If you are lucky enough to live on the West Coast of the United States, near a winegrowing region, getting grapes is relatively easy. However, living on the East Coast — or anywhere that is not near an established viticultural area — does not mean you cannot get quality wine grapes. Here are some keys to success when buying grapes shipped from a distant location.

Harvest Planning

The better you plan for grapes to come in, the smoother the big day of harvest and crushing grapes will go. Do you have all of the equipment on hand and cleaned? Is the space cleared? Start planning now.

Why are my TA readings off?

I have to hand it to you for doing such complete analysis on your must. If every winemaker were as conscientious as you are, we’d have fewer stuck fermentations, sluggish malolactic fermentation

Vineyard Field Trips

‘Talent Borrows, Genius Steals’ -attributed to Oscar Wilde As I set out to structure this issue’s “Backyard Vines,” I revisited previous articles to see what vineyard subjects I’d neglected. Surprisingly, I found articles

How can I locate a specific variety of grapes to buy?

Dear Wine Wizard, I came back from Australia six months ago and was fortunate enough to visit the Hunter Valley. I brought back some wine and among the bottles was a Chardonnay/Verdelho

I have some kind of grapes growing in my backyard, but have no clue as to what kind they might be. Is there a way to figure it out?

The ancient science of identifying grapevines by their physical characteristics is called ampelography and, you’ll be happy to know, it is a relatively well-documented field. As you can imagine, in the days

Are the lumbrusca riparia grapes I’m growing the same kind of grapes used to make lambrusco wine?

Dear Wine Wizard, I’m new to wine making but I have made beer and mead for three years. What types of grapes and yeast are used to make lambrusco wine? Also the

Finding Amazing Grapes!

The harvest came a little late that year. Having fully prepared myself by washing the equipment, buying additives and laying plastic sheeting all over the basement floor, I found myself glancing anxiously

How many pounds of grapes will make five gallons (19 L) of wine? Are there guidelines for reds and whites and varieties within each of those groups?

You’ll need about 85 to 90 pounds (39 to 41 kg) of fresh grapes (still on their stems) to make five gallons of wine. It will start off at about 2.5 lug

Taking the Fear Out of Must Analysis

You might be wondering why someone would want to bother tinkering with must when trying to get the grapes smashed and into the bucket is challenge enough. The short answer is because to make good wine you want to accomplish two things during fermentation: to keep your yeast happy and to exclude other microbes from interfering.

Finding the Best Fruit

For commercial wineries, winemaking begins long before the grapes are crushed. The quality of the wine reflects the quality of the fruit, and wineries spend lots of time, effort, and money making

42 result(s) found.