Dear Wine Wizard, I’ve been making wine for about a year now and I’m wondering if you’d be willing to help me out with a wrap-up of some of your winemaking wisdom.
While none of the three panelists for this “Tips from the Pros” column are actually pros, their knowledge is second to none. We’ve accumulated three “Best of Show” winners from the 2019
Highlighting multiple fruits in a wine often brings more complex flavors and aromas to a bottle. There are multiple ways to make these wines — primarily fermenting fruits together or blending single-fruit
Goodness, you’ve got a persistent sediment source in your wines that’s for sure. You’ve removed the gross particles by racking and filtration.You’ve cleared out proteins by using bentonite. You’ve taken out excess
Before I launch into my information about gum arabic and related products, do take a minute to think that gum arabic may not give you the result you’re looking for. Gum arabic
“I think the two biggest things for me were to get out of the science lab and get into the vineyard,” says Californian winemaker Bob Foley, known for decades of top-class Cabernet
The time period leading up to bottling day is the time winemakers need to take advantage of last minute adjustments and additions. Bob Peak takes readers on a spin through some techniques that winemakers can use before bottling white and rosé wines.
Q I am a novice home winemaker and have been contemplating making the move from carboy and bottle-aging to barrel-aging some of my reds. It is my understanding that a new barrel
This Valentine’s Day, wouldn’t it be great to break open a bottle of your own homemade bubbly? Learn from two winemakers producing highly acclaimed sparkling wines about the nuances of making them at home.
I feel ya! (Yes, pun intended.) Since I don’t have much space left in this column, let me break it down for you in bite-sized pieces. Much more food for thought and
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
Tannins can provide a wine with a lot more than just astringency. They can also be useful in white and rosé wines as well if used properly. Bob Peak gives a tour of the benefits of various tannin products available to hobby winemakers.
Get tips on performing bench trials at home from three pros who utilize bench trials at their day jobs.
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
“A letter is an unannounced visit, the postman the agent of rude surprises. One ought to reserve an hour a week for receiving letters and afterwards take a bath.”-Friedrich Nietzsche Man, that
Well, I will admit I have never made a passion fruit wine (living in Napa, those pesky grapes just seem to be the most convenient sugar source at hand) but I will
When moving wine, the main thing to be concerned about is temperature change and since you’ve got carboys, spillage! For the first factor, any kind of moving truck where the back payload
Pomace, which is the skins, seeds and stems leftover from wine processing and pressing, can indeed be returned to the field as a soil amendment. You deposit it in a thin layer
The short story — and the good news — is that no one will get sick from this batch because no human pathogen can survive in wine. Alcohol and acidity will kill
I give you credit for being so dogged in your desire to try fermenting! The great news about yeast is that, as I’ve often said in these columns, yeast live everywhere around
Maple sap is a great source of natural sugar and certainly qualifies as home winemaking material. What is less certain, as you have found out, is how much of those subtle maple
You definitely want to water down that high-sugar juice before you pitch your yeast. High Brixes lead to high alcohols, which lead to yeast that just can’t complete a fermentation. Stuck fermentations
I’m with you. If I was making a Port-style wine and it was 20% alcohol and 100–150 g/L residual sugar (10–15%) I would forgo the potassium sorbate altogether. I am not a