Topic: New-to-WineMaking

Learn about the fundamentals of nitrogen levels in your winemaking as well as how, when, and what additions are needed

For anyone that has been in the hobby for a while, you’ve seen the instructions, “Siphon wine into a vessel for aging,” or some variation of that. But tips and tricks to

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.

Adding oak to a wine can add an amazing depth of character or it can detract from the fruit. Learn some keys to managing the oak in your wine.

Not properly controlling the temperature of your grapes, must, juice, or wine can have lasting impacts. Learn when and how to take control.

Learn about the various factors that affect a home winemaker’s decision when choosing cork size and corkers.

Having trouble trying to commit to starting into the hobby world, or looking for next steps in your journey into winemaker. We’ve got a few suggestions for those folks.

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.

Get some basic pointers for making hard cider or apple wine.

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

Learn key tips to avoid common winemaking pitfalls.

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