Topic: Techniques

98 result(s).

Bulk Wine Aging

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There is more to cellaring bulk wine than meets the eye. Home winemakers heave a sigh of relief when the last of the harvest processing is done, but the job is not

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Rosé Techniques Roundtable

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Asking a winemaker if they make rosé should be like asking a winemaker if they drink beer. The two beverages, pink wine and a tasty lager, belong in any cellar and in

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Bottling Your Wine

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As renowned French wine scientist Emile Peynaud wrote, “Bottling is a very stressful operation for a wine and the enological problems it causes are numerous: Considerable oxygen uptake, keeping out microorganisms and

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Storing Wine Ingredients

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Make wine at home for a few years and you will probably accumulate a lot of stuff. Pieces of equipment join the collection as the needs and resources come up. Consumable supplies

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Zinfandel Wine Case Study

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The concept of a case study to help learn or understand a process is well known in the science and medical fields. During my previous career as a clinical laboratory scientist, my

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Balancing Fruit and Sugar in Country Wines

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Country wine is a term often applied to just about any wine made from something other than wine grapes. Most often, that means other fruits. Sometimes, country wine is made from vegetables

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Split Batch Wine Kit Experiments

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When we tackle a big project it isn’t the immediate effort that pays off, but all of our work combined into one glorious enterprise. It’s the same with winemaking: A single effort

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Small Space Winemaking Techniques

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In large wineries, functional spaces are usually separated. There may be a crush pad, one or more fermentation rooms, and a cellar or cave for barrel aging. Most of us at home

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Sur Lie Aging & Bâttonage

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An introduction to sur lie aging and why you may want to consider it for your next batch.


Restart Stuck Fermentations

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All home winemakers wish — and strive — for fermentations that go smoothly and completely to the desired finish, usually dry wine. When things go wrong, a frequent problem is a stuck

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Lessons from Somms Who Make Wines

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These three world-class sommeliers have taken the leap from designing restaurant wine programs and recommending bottles to growing grapes and making award-winning vintages of their own.

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Post-Fermentation Wine Adjustments

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Our job isn’t finished when fermentation is over. With many wines, especially reds, you may want to go ahead and do a malolactic (ML) fermentation as well. And during cellaring you need

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Protein Stabilization

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Get hot tips for protein stabilization.


Making White Wines from Red Grapes

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As I started working on this story, a surprising question occurred to me: “What makes wine white?” “The color” seems obvious when you look at a restaurant wine list or walk up

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Degassing Wine Techniques

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It its simplest, degas means “to remove gas from.” While the practice can apply to any unwanted gas, we have a very specific objective in mind in winemaking. We mean to remove

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Sugar and Acid Wine Adjustments

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Perfectly ripe. That is how most winemakers — amateur and professional — want the grape crop to come in for every vintage. “Perfectly ripe” involves a whole host of factors. For home

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Home Winemaking Quality Control

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When the editors at WineMaker suggested quality control (QC) for a story, I was delighted to take it on. I have a long personal and professional history with QC and it infuses

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Winemaking Outside of Harvest

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Lots of home winemakers concentrate their efforts in tune with the natural seasons. They make all of their wine in the harvest months of August, September, and October using seasonally available just-picked

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Matching Wine Style to Vineyard Site

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  What kind of wine do you want to make? What kind of wines do you and your guests like to drink? Luscious, soft, fruity? Lean, austere, earthy? Tannic, sturdy, powerful? We

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Using Enzymes in Country Wines

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Beyond basic pectic enzymes to increase juice yield and improve clarity, I have not seen much mention of enzyme use in country fruit wines. To be sure, most of the commercial enzyme

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Carbonic Maceration

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Carbonic maceration is a 19th-century technique (which was probably practiced in some amount, or in a hybrid style, much earlier) currently enjoying an en vogue resurgence in some parts of the US


Wines, Naturally

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Many wine experts are very skeptical about natural winemaking techniques. They say natural fermentations lead to unreliable or stuck ferments and regard doing away with sulfite additions — a requirement of certified

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Wine Grape Cold Soaking Success

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If you have ever researched how to make Pinot Noir, you have no doubt come across the term “pre-fermentation cold maceration” or simply “cold soak.” Although a cold soak is used on

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Using Yeast Nutrients

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One of the most important conditions for your yeast to thrive is an abundance of nutrients. If the must doesn’t provide enough naturally, it’s time to add yeast nutrients. Use these tips to know when it’s time to add nutrients, and what types your yeast need to complete a successful fermentation.


Using Inert Gases in Winemaking

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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 inert gas. Just about everyone has seen


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