Writer: Bob Peak

Pectic enzymes are often used in fruit and other high-pectin wines to aid in clarity, but also serve as a useful tool post-crush to aid in juice, color, and aroma extraction for many grape wines.

Manufacturers have recently released many plant-based or microbial-sourced products. Learn about these products, even if vegan isn’t your primary goal.

There are many different types of fining agents available to home winemakers that fall into these four groupings: Mineral, polysaccharide, synthetic polymer, and protein agents. Learn what each is best used for and when you may be better to employ one vs. another.

Harvest and the heavy lifting of crushing and fermenting your 2024 vintage are in the rearview mirror at this point. That doesn’t mean the work is over. Let’s check in on your wines and review the steps every winemaker should be taking during the long winter months.

There is a reason so many of the pros use oak barrels. Learn about the benefits of a barrel, as well as how to choose the right barrel for you, prepare it for wine, and get the most return on your investment.

Backsweetening is most often done to add sweetness to a wine, but it can also help take the edge off a harsh vintage and is used in making traditional-method sparkling wines. Learn how to backsweeten and stabilize a wine prior to bottling.

Dry ice has numerous applications for the home winemaker who needs to chill their must or juice without watering it down. Learn more about the many uses and safety precautions when dealing with carbon dioxide in its frozen form.

Sometimes we want a wine yeast that will strictly ferment a wine dry in the conditions available to it, but other instances require special purpose wine yeasts. Learn about yeast strains that serve more purposes than simply completing fermentation — be it for high-vigor, malic acid management, minimizing faults, and more.

Raisins can be used to add body, flavor, sugar, and complexity to grape wines. They can add a wine-like character to fruit wines. And they can even be made into wine on their own. Learn more about the use of raisins in winemaking.

A lot of thought and planning should be done before you begin designing a home winery. Whether building a new space or refurbishing an existing area, you want to make the winery as conducive to your needs as possible. From accessibility to temperature control, we lay out what you need to know.

Over the last decade or so, the word “terroir” has become the buzz word not just among wine lovers, but the greater agricultural world. Bob Peak walks us through several real-world examples of expressing terroir when making a red wine.

When alcoholic fermentation is all wrapped up, most people assume that the wine is then mostly left alone to age. But winemakers know well that there are a lot of adjustments that can be made throughout the cellaring process.

Feedback is critical for winemakers who are looking to advance their hobby and no one should be more critical than you. Learn some of the many roads you can take in order to better your skills at critically tasting your wines.

The use of sulfites in wine — how much, or even if used at all — remains a contentious subject. WineMaker’s Technical Editor shares his own simple yet practical approach to sulfite management that works every time.

Finding high-quality grapes, even in wine country, can be a challenge for new winemakers. Get some advice for sourcing fresh grapes, no matter where you live, as well as how to handle the grapes to get them home safely.

Many homebrewers of beer are unknowingly very familiar with the Charmat method to carbonate wine. If you are unfamiliar with this easy, albeit more equipment-heavy, process to produce bubbly wines, Bob Peak explains the technique.

Since the start of COVID-19, the interest in fermented foods seems to have only grown in popularity. Take a walk through some easily fermented foods you can make in your kitchen and what wines may pair nicely with them.

Live Chat with Bob Peak that took place on January 24, 2023.

Are you or a friend new to the hobby of winemaking? Don’t worry — WineMaker’s Technical Editor Bob Peak is here to explain the basics of making wine from grapes, juices, and kits.

If you are a winemaker looking to boost your wine’s quality, then tracking pH is a must. Bob Peak introduces the chemistry behind the numbers we obtain and how to use them to our advantage.

Commercial producers of ice wines and ice ciders are highly regulated in their production, but hobby wine and cidermakers don’t need to abide by those rules. Learn some creative ways to produce these coveted, sweet sippers.

Tannins are a big piece of the large puzzle when balancing many styles of wine. It’s important to understand ways to increase or decrease their presence when that balance leans too heavily in one direction or the other.

Why make harvest/crush day more stressful than it needs to be? With a solid game plan things should run smoothly. One of the best ways to get all your ducks in a row is to create a checklist so that no small details are overlooked.

Limoncello is the most popular citrus-flavored liqueur, but they can be made from other citrus fruits as well. Learn to make four citrus liqueurs: Limoncello, limecello, arancello, and mandarincello.

There is no denying that oak alternatives are a lot gentler on the wallet and on the environment. Bob Peak takes a spin through oak chemistry, available options, and techniques to incorporate them to elevate your wines.