Technique

Using Inert Gases in Winemaking

Blanket, flush, sparge, transfer, dispense. To exclude air while doing any of these things to your wine, your best bet is the use of an iner

Technique

Winemaking From Frozen Must

Frozen musts provide the ability to make wine anytime regardless of harvest timing.

Technique

Making the Most of Your Winery Visit

Heading to wine country is a field trip for adults. As a home winemaker, here is how to get the most out of your visit.

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Making the Most of Your Winery Visit

Technique

Quick Drinking Wine Kits

Strategies for getting the most out of wine you’re going to drink insanely young — like on bottling day, or even earlier.

Technique

To Malo Or Not To Malo?

Many home winemakers are uncertain on whether or not to have their wines go through malolactic fermentation. This is not surprising since th

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Big Reds Aging Time

Technique

Cool Fermentations

Want to preserve the delicate aromas in your white wines? Learn these hot tips for running a cool fermentation.

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I have about 30 gallons (114 L) of Cabernet Franc in 5-gallon (19-L) carboys that have a small yellow ring in the neck. Do you have any suggestions?

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How do I really know that my juice is Syrah, and are there Syrahs that don’t have that deep purple color?

Technique

Award-Winning Red Winemakers Roundtable

Three amateur winemakers with shelves full of medals to their names for their homemade wines share advice for making great reds.

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Tannin Myths and Methods

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Sensory Perspective

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How do you know if it’s too late to add MLF?

Article

Understanding Yeasts

Technique

Choosing A Wine Yeast Strain

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What is the film forming inside my bottles?

You might be encouraged to know that finding a light film inside some bottles after wines have been aged for a few months is entirely normal

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Can I recondition old corks?

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Non-Grape Blends

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Can I Reduce Tannins in a Wine Kit Without Aging?

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The MLF manufacturer’s instructions say the wine should be less than 15 ppm. Isn’t that risking spoilage?

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Is the salmonella (commonly associated with eggs) a problem to consider when fining with egg whites?

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Egg White Fining, Malolactic Levels: Wine Wizard

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Would you recommend using dry ice to control the temperature of must?

Technique

Cold Soaking: Tips from the Pros