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.
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.
Approaching food-wine pairings can be complex given the nearly endless options available . . . but there is a science to it. Learn the basics to matching a wine with a food course to impress even the sticklers in the group.
There are four gases often used in winemaking, each with its own unique advantages. Learn what sets carbon dioxide, argon, nitrogen, and beer gas apart, and which is best for each chore where gas can be of assistance in the home winery.
What good is having a thermometer or titration kit if the numbers you are getting from them are off? Make sure you are properly calibrating all your wine testing equipment.
There is so much more you can do with wine than simply drinking it. Bob Peak walks readers through several side projects winemakers can perform starting with their homemade wines to create other items of interest.
As autumn rolls into winter, it’s time to heat things up with mulled wine. A holiday tradition around the world, mulled wines usually include spices, citrus fruits, and wine served hot to take the chill away.
When you set your sights on making a “keeper” wine, one you plan to lay down for several years, there are certain techniques you can employ to make sure it doesn’t round the bend too soon. Learn how to make that wine worth holding on to.
Looking for another hobby that can enhance your passion for winemaking? Try making your own sausage! Not only does sausage pair well with your wines, but you can even use your wine in the recipes.