Writer: WineMaker Staff

This past April 2014, over 50 experienced judges evaluated a total of 1,460 wine kit entries as part of the 2014 WineMaker International Amateur Wine Competition. This large collection of kit entries

Here’s the winners of the 2016 WineMaker label contest.

Here are the winners from the 2017 Label Contest.

Winemakers spend a lot of time and effort preventing acetic acid from ruining good wine. But to make wine vinegar, Acetobacter is actually your friend. Find out how to make some wine vinegar at home.

Can’t get your hands on the type of fresh fruit you seek for your next batch of wine? Consider making fruit wine from puree. There are many options available and the process is simple.

Sure, what’s inside the bottle may be the most important part of winemaking, but the presentation of your homemade wines tells others that your wine is important to you, that you’ve spent

WineMaker International Amateur Wine Competition Results: Download Full Results With 2,497 entries, the event is once again the largest wine competition of its kind in the world! Wines were judged on April

WineMaker International Amateur Wine Competition Results: Download Full Results With 2,981 entries, the event is once again the largest wine competition of its kind in the world! Wines were judged on April

WineMaker International Amateur Wine Competition Results: Download Full Results With 2,825 entries, the event is once again the largest wine competition of its kind in the world! Wines were judged on April

Take part in any home winemaking gathering and you will find that winemakers have a lot to say. When it comes to one subject, however, we all agree on one thing —

Wine and gluten allergy Can you tell me if typical wines in the store contain gluten or if certain yeasts contain gluten? Gluten is a protein in wheat, barley, rye and oats.

Freezing kit juice Will freezing affect the juice I get in a 5-gallon (19-L) kit? I am concerned about the variations that occur in home winemaking. My 6-gallon (23-L) primary fermenter works

Bottle quest I have a few batches of wine under my belt. I have been plagued with either cheap, flat bottom bottles or stuck collecting and cleaning out empties. Where do wineries

It may be plonk, but – our grand prize winner shows – that doesn’t mean the label can’t be cool. See all the winners of WineMaker’s annual label contest.

The Zin of Blending We just blended a 55 gal. 1997 oak barrel with a blend of 60% Zinfindel and 40% Merlot. Whatever comes out, we’re going to drink it! But could

Ken Korando came to winemaking by way of entrepreneurship. Educated as an electronics engineer, he and a colleague patented technology used to decline balance debit cards – the sort of technology that

From April 20–22, 2007, a record total of 3,422 different wines were judged at the Equinox Resort in Manchester, Vermont. The 2007 edition of the WineMaker International Amateur Wine Competition represented the

The Zin of Blending We just blended a 55 gal. 1997 oak barrel with a blend of 60% Zinfindel and 40% Merlot. Whatever comes out, we’re going to drink it! But could

Dear Wine Wizard, I came back from Australia six months ago and was fortunate enough to visit the Hunter Valley. I brought back some wine and among the bottles was a Chardonnay/Verdelho

See the winning labels from the 2006 WineMaker label contest.

Wine and grape juice is a naturally acidic solution. A pH reading has an inverse relationship with acidity, in that, the lower the pH measure, the higher the acidity. While a wine’s

View the winning labels of the 2005 WineMaker label contest.

Dear Wine Wizard, 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

Wine Wizard replies: Indeed, stevia (Stevia rebaudiana) is a natural sugar substitute and one that is gaining in popularity with home winemakers. I have certainly heard of people using it with great

Dear Wine Wizard, I made 15 gallons (57 L) of wine in my basement and it won’t finish fermenting. Now I am left with a wine that is carbonated, which I do