Topic: Winemaking Tips

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

Not all white wines should be treated equally when it comes to processing juice. Here are some helpful tips and insights winemakers should consider when they approach their next batch of white wine — when to go for a more oxidative approach to the juice and when to go for less.

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

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)

. . .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.

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,

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. Two berry wine experts share some winemaking advice.

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

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

To shed light on your query, the Wine Wiz consulted the Winemaking Magic 8 Ball™ and the answer that floated to the top was, “Outlook not good.” If your 2010 Zinfandel still

As we look back at the many wines we made, we cherish the memories of those winners that amazed our friends and family. But there have been failures too and perhaps some

Cabernet Franc can be a very versatile grape to grow in your backyard vineyard — and more forgiving in some ways than Cabernet Sauvignon. But what does it take to make good

Four centuries after it was first believed wine grapes would be an agricultural staple in Virginia, early prophecies are a reality. Virginia is quickly emerging as an up and coming wine region

Making wine away from winemaking regions is becoming more popular. As these pros will tell you, urban winemaking comes with unique benefits and challenges. Jared Brandt and his wife, Tracey, are the

The name Meritage is a blend of the words merit and heritage (and pronounced to rhyme with the latter). But beyond a commitment to using the same grapes as those used in

These three pros offer up tips to make your own sparkling wine at home. Steve DiFrancesco is the Winemaker for Glenora Wine Cellars in Dundee, New York. If you’re going for a

Sangiovese is primarily associated with wines from Italy, especially from the Tuscany region. However, there are also a number of vineyards in the New World growing Sangiovese. The 2012 California Grape Crush

I hear you on the high pH/high TA unbalanced wine issue. I myself have dealt with some vineyards and some wine lots where I have had to add so much tartaric to

Whole cluster pressing (foregoing the step of crushing and destemming the grapes) is most often done to make high-end white wines. The technique creates a more delicate and less astringent wine by

Late harvest wines are made using grapes affected by the mold Botrytis, which dehydrates the grapes. We’ve pooled advice from three pros with numerous accolades for their dessert wines to help you