Not all wines can or should be backsweetened, but that doesn’t mean you shouldn’t learn the process. Find out the basics of backsweetening.
Balance is often the key to producing a winning wine. This means knowing how to measure and adjust acidity if needed. Learn the basics of wine acids.
The concept of maceration is a rather simple one: Take crushed grapes (or fruit) and allow the grapes — skins, seeds, and stems — a period to soak with the grape juice.
Many winemakers and wine drinkers can get stuck in the mentality that wine is only made from Vitis vinifera grapes, and any other additions or deviations from this platform is a clear
A beautifully crafted white wine is a thing of beauty. If done well, a winemaker can be drinking a very nice example 8 months after harvest, plenty enough to be sipping one
Your first fortified wine can be a little intimidating. What method are you going to utilize? Sweet or dry? What type of spirits are you going to use? Then again, maybe you’re
The Pearson Square is a tool to calculate the number of parts of two different solutions with different concentrations that are required to bring one of the solutions to a desired concentration. The Pearson Square can be intimidating to newbies, but when dissecting it piece by piece it is relatively straight-forward, and understanding it will pay dividends.
Fermentation is a chemical reaction that takes place when yeast turns sugar into carbon dioxide and alcohol. Obviously, this is a critical part of the entire process. A yeast cell will turn
Malolactic fermentation (MLF) is a secondary fermentation occurring when malolactic (ML) bacteria become active in the presence of malic acid. Bacteria may be present naturally in fresh grape juice or wines. It
Country wine is the informal term that has been used for years to define fermented beverages made from ingredients other than grapes. This can include fruits, vegetables, flowers and herbs. Wine made
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
If you want your kit wine to turn out great every time, and avoid the pitfalls that crop up time and again, here are the seven highly fermentative habits you need to
Your wine won’t ferment. It ferments too quickly. It ferments too slowly. It won’t quit fermenting at all! The wine won’t clear in the carboy. No, wait: It’s clear in the carboy
Country Wine Case Study: Ingredients 5.0 lbs. (2.3 kg) fully ripened or frozen raspberries placed in a fine mesh straining bag 7 pints (3.3 L) water 2.0 lbs. (0.91 kg) corn sugar
Positive affects of oxidation? How can that be? Wine-makers know that oxygen negatively affects wine. A little oxygen, however, can actually be beneficial to your homemade wine. Two common winemaking practices that
We often read that air (and especially the oxygen it contains) is a wine’s worst enemy. Oxidized wine becomes devoid of subtle and fruity aromas that make it seem tired, as if
For many wine lovers, the subject of a wine’s aging potential can be intimidating or seem like artful science that is best left to the wine gurus of the world. Some are
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,