Writer: WineMaker Staff

2007 WineMaker International Amateur Wine Competition Results!

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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

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Blending and testing: Wine Wizard

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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

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How can I locate a specific variety of grapes to buy?

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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

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What is the best way to clean an old wine press I just acquired?

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Dear Wine Wizard, I just came across an old grape press hardly used (from the 1950 era I think). I have two questions: Firstly, what would be a good way to clean


How often should wine equipment be sanitized? And are certain sanitation products preferable to others for certain pieces of equipment?

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Dear Wine Wizard, I just have a brief question regarding wine sanitation. How often should wine equipment be sanitized? If there is need for continuous sanitation, at which point in the process

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What could cause the acid levels in my wine to rise as it ages?

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Dear Wine Wizard, I have been making wine from fresh grapes such as Chambourcin, Champanell, Mustang, Muscat Blanc and Blanc du Bois. My situation is that the total acidity (TA) rises during

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Ozone Sanitation and Filtering Facts: Wine Wizard

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Dear Wine Wizard, I’ve heard that a lot of wineries are using ozone for their sanitation programs. I make about ten barrels of wine a year — should I buy an ozonator

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A friend recommended microwaving corks in a bowl of water to sanitize them…

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Dear Wine Wizard, A friend recommended microwaving corks in a bowl of water to sanitize them. Is this a better alternative to soaking them in sulfite solution? Simon Cole United Kingdom Wine

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I’ve heard both “yes” and “no” on soaking corks before bottling… So to soak or not to soak?

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Dear Wine Wizard, I’ve heard both “yes” and “no” on soaking corks before bottling. All of the commercial wineries I’ve visited don’t soak their corks before bottling. Can you set us straight

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Force-Carbonating Wine to Sparkle

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Ah! There’s nothing like a nice bottle of chilled bubbly to sip as an aperitif while preparing dinner, or for those of you who already cannot wait for summer, to sip on


Cork Questions: Wine Wizard

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Dear Wine Wizard, I’ve heard both “yes” and “no” on soaking corks before bottling. All of the commercial wineries I’ve visited don’t soak their corks before bottling. Can you set us straight


2016 Top 100 Wine Kits

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Dozens of experienced judges evaluated a total of 1,296 wine kit entries alongside fresh fruit entries as part of the 2006 WineMaker International Amateur Wine Competition. This large collection of kit entries


2006 WineMaker Label Contest Winners

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See the winning labels from the 2006 WineMaker label contest.

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pH pHacts: Tips from the Pros

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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

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5 Do’s and 5 Don’ts: Wine Wizard

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Dear Wine Wizard, I’ve been making wine for about a year now and I’m wondering if you’d be willing to help me out with a wrap-up of some of your winemaking wisdom.

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Fermenting Anything & Pectic: Wine Wizard

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Dear Wine Wizard, Though most of us think “grapes” when we think wine, I live in Michigan and can’t help but notice that wineries out here make wine out of a lot

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Locating Grapes & Cleaning Presses: Wine Wizard

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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

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Sanitation Sanity: Wine Wizard

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Dear Wine Wizard, I just have a brief question regarding wine sanitation. How often should wine equipment be sanitized? If there is need for continuous sanitation, at which point in the process

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What is the best way to store plastic fermentation tubs and keep them clean?

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Dear Wine Wizard, Many home winemakers have food grade plastic tubs (5 or 6-gallon volume) used for primary fermentation, stored for that fantastic next batch. I formerly used bleach to keep them

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How long should I age wines made from fruit other than grapes?

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Dear Wine Wizard, I have started making country wines. My winemaking book does not clearly dictate whether there is a general guideline for properly aging country wines. Currently we have made strawberry


Acidity & Aging: Wine Wizard

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Dear Wine Wizard, I have been making wine from fresh grapes such as Chambourcin, Champanell, Mustang, Muscat Blanc and Blanc du Bois. My situation is that the total acidity (TA) rises during

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What are the advantages and disadvantages of bulk aging in a 6-gallon (23-L) carboy as opposed to in a bottle?

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Dear Wine Wizard, What are the advantages and disadvantages of bulk aging in a 6-gallon (23-L) carboy as opposed to in a bottle. Also, is aging in the carboy for a year

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Chlorine Conundrum & Country Wines: Wine Wizard

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Dear Wine Wizard, Many home winemakers have food grade plastic tubs (5 or 6-gallon volume) used for primary fermentation, stored for that fantastic next batch. I formerly used bleach to keep them

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2005 WineMaker Label Contest Winners!

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View the winning labels of the 2005 WineMaker label contest.

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When using oak cubes in a recipe from concentrate, at what stage in the process should they be added?

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Dear Wine Wizard, When using oak cubes in a recipe from concentrate, at what stage in the process should they be added. Also, what’s the general time frame that they should be

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