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You might have been making wine from grapes and fresh juices for years. You might even be a multigenerational winemaker. Maybe you have sworn off sulfiting your must before pitching your yeast under t … Read More

Introduction: Why Every Maker Should Care About Acidity If you’ve ever crafted a batch of wine or beer that tasted wonderful at bottling but somehow lost its spark a few months later—turn … Read More

Nearly all of the world’s great wine regions seem to share a surprising geographical trait: they sit near west-facing coastlines. From California’s Napa Valley and Chile’s Casablanca … Read More

A Practical Guide for Late Summer and Early Fall Harvests As the late-summer harvest arrives, many home winemakers look beyond grapes to apples, pears, peaches, plums, cherries, and berries. While the … Read More

Alright, brewers—let's talk oxygenation. Sure, you know yeast needs oxygen to thrive, but here’s the thing: oxygenating your wort at the right time is key to setting your beer up for succe … Read More