Topic: Winemaking Tips

86 result(s).

Finishing For Whites and Rosés

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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.

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Topping Up & Oak Cubes

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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


Sparkling Wines: Tips From the Pros

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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.


Avoiding The Winemaker’s Pitfalls

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Learn key tips to avoid common winemaking pitfalls.


Increasing A Wine’s Mouthfeel

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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

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Keys To Great White Wine

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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


Using Tannins: Purposes, sources, and use in winemaking

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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.


Bench Trials: Tips from the Pros

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Get tips on performing bench trials at home from three pros who utilize bench trials at their day jobs.

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Good Oxygen

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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


Bad oxygen

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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


Wine Kit Questions: Water and Bubbles

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“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,

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Passion Fruit Wine

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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

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Transporting Wine

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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

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Pomace Compost

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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

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Ring Around The Carboy

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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

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Covert Winemaking

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Making Maple Wine

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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

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Dealing With High Brix Grapes

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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

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Is Potassium Sorbate In A Port Necessary?

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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

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Making Mead: Tips from the Pros

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Looking to try something new? How about making mead, also known as honey wine. Meads come in many different forms, from dry to sweet, with added fruit (melomel), malt (braggot), spices (metheglin)

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Big Reds: How To Make A Blockbuster Wine

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. . .lurking inside the heads of many home winemakers is the urge to make an absolute blockbuster, a jaw-dropping, mind-bending, 800-pound gorilla of a wine.

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Making La Crescent Wine: Tips from the Pros

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Thanks to the University of Minnesota, wine grapes can thrive in some of the coldest climates in North America (and beyond). In this issue, two winemakers discuss making wine with the Minnesota-bred,

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Making Berry Fruit Wines:Tips from the Pros

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Country wines come in all different styles and varieties, but berry wines are perennial favorites. Summertime brings with it a bevy of fresh, ripe berry options to craft some fine berry wines.

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Wild Yeast Fermentations: Tips from the Pros

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Not every winemaker makes wine with commercially-cultivated yeast strains. In fact, lots of commercial winemakers let their wines ferment with wild yeast from the grapes and in the winery. Here we have

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Oak Alternatives: Tips from the Pros

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A lot of home winemakers make small batches of wine that aren’t enough for a whole barrel. Thankfully there are lots of options for those of us making only a few gallons

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