fbpx

Topic: Techniques

105 result(s).

Home Winemaking Quality Control

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


Winemaking Outside of Harvest

Lots of home winemakers concentrate their efforts in the harvest months using seasonally available just-picked wine grapes. But sometimes a home winemaker wants to do something else. Maybe you didn’t make enough wine in harvest season. Or maybe you just want an adult beverage that doesn’t line up with the local seasons. Whatever the motivation, there are several techniques for out-of-season wine.


Matching Wine Style to Vineyard Site

Evaluate the specific aspects of your vineyard site to determine the best wine style to grow on your property.


Carbonic Maceration

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

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


Wine Grape Cold Soaking Success

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


Using Yeast Nutrients

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

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. Learn some your options and tricks.


Winemaking From Frozen Must

It seems a short time ago when, if you wanted to make wine, you waited for the fall harvest season when grapes would start arriving from the West Coast. Everyone would be


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 there is no “one size fits all” approach to the


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.


Tannin Myths and Methods

From modern wine chemistry labs to your home winery — what is known about tannins and how can winemakers control their impact on their wine? Research is debunking many widely-held beliefs about


Can I Reduce Tannins in a Wine Kit Without Aging?

It seems to me like your Carmenère is a candidate for one of the “Wine Wizard’s” cheapest, easiest and most favorite ways to improve a tannic wine; egg white fining! What could


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

Dry ice can be a tremendous help for small-lot winemakers in the grape or must stage. Dry ice is really just frozen carbon dioxide gas and will cool the air (or liquid)


Cold Soaking: Tips from the Pros

Melissa Burr, Winemaker at Stoller Vineyards in Dayton, Oregon. Melissa was raised in the Willamette Valley and, after completing her BS degree, studied winemaking at Chemeketa Community College in Salem, Oregon, and


Testing Wine Barrels, Dry Ice: Wine Wizard

  Wine barrel testing My barrels are American oak, repeatedly used for wine, and about five years old. When empty, I fill them with water containing a strong solution of potassium metabisulfite


Using Eggs Whites To Fine White Wine

For readers who don’t know, adding a solution of egg whites to wine does a nice job of pulling out excess tannins and phenolics that might cause your wine to be overly


Cabernet Sauvignon – Syrah Wine Blends

  Home winemakers often resort to a little blending to improve their wines — to add a little more body, tweak the acid balance or deepen the color, or just because it


Using Enzymes: Tips from the Pros

 Ben Mayo, Winemaker at Eberle Winery in Paso Robles, California. Ben has worked with Eberle for nearly ten years. He first joined as a cellar worker, later graduating to Assistant Winemaker and


Wine Wizard Revealed & Top 10 Winemaking Questions

A Word From the Publisher And the Wine Wizard is……. “When will my fermentation stop?” “Why did my fermentation stop?” One thing I can count on as publisher of WineMaker magazine is


Force-Carbonating Wine to Sparkle: Counter pressure bottle method

Ah! There’s nothing like a nice bottle of chilled bubbly to sip as an aperitif while preparing dinner, or for those of you who already cannot wait for summer, to sip on


Méthode “Home-penoise”

In Champagne, the French make bubbly using the méthode Champenoise. In your home, use this method.


Riesling Lessons of the Mosel Masters

German wines, particularly great German Rieslings, are unlike any other wines in the world, with unmatched fruit intensity, striking minerality and remarkable aging potential. Once you’re hooked, you’re hooked, and soon the


Delestage Fermentation: Techniques

As an enophile, I enjoy almost every type and style of wine. However, my true love is — and always has been — big, bold, oak-aged reds, the type built for the


How Sweet It Is: Chaptalization

Chaptalization — the practice of adding sugar prior to fermentation — has numerous benefits to wines with low sugar content. Chief among those is increasing the potential alcohol of the resulting wine, which can impact mouthfeel, help protect against spoilage, and more.


105 result(s) found.