Fermentation is a chemical reaction that takes place when yeast turns sugar into carbon dioxide and alcohol. Obviously, this is a critical part of the entire process. A yeast cell will turn
In this 10th anniversary issue of WineMaker magazine, we present 10 items that will make your home winemaking more enjoyable. From old mechanical standy-bys to new computerized state-of-the-art doo-dads, here’s a list
The first thing you notice when someone hands you a glass of wine is its color and clarity. We all expect wine to look clear and appealing and there are many ways
The better you plan for grapes to come in, the smoother the big day of harvest and crushing grapes will go. Do you have all of the equipment on hand and cleaned? Is the space cleared? Start planning now.
For winemakers, grape harvest is a period of intense activity. Important decisions and preparations need to happen well in advance of crush day in order for things to go smoothly. These decisions
If you want to grow a new varietal, you have the option of grafting cuttings onto your existing rootstock, saving you the time of establishing a new root system. Also, if your
Making wine with wild yeast has been a source of debate for many because of its unpredictable nature. Should you make your wine from wild yeast or cultured yeast? This article will provide some insight to help you make an informed decision.
The professional world of viticulture (grape growing) and enology (winemaking) has become its own amazing universe. To be part of it, there are two routes you can follow. The first is owning
As WineMaker celebrates its first five years of publishing, we stop for a minute to reflect on the classic world in which we’re immersed — the world of wine. Who could ever
Chaptalization — the practice of adding sugar prior to fermentation — has numerous benefits to wines with low sugar content. Chief among those is increasing the potential alcohol of the resulting wine, which can impact mouthfeel, help protect against spoilage, and more.