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Winemaking Is Not Baking: Why Fruit Refuses to Behave Like an Ingredient(Post)
One of the most persistent misunderstandings in home winemaking is the belief that it should behave like baking. Follow a recipe. Measure carefully. Repeat the steps. Expect the same result every tim ...
Your Fermenter Is Not a Countertop(Post)Most wine and beer makers understand the importance of sanitizing. They know that wild yeast, bacteria, mold, and other contaminants can ruin a batch. Because of that, sanitation gets talked about co ...
The Realities of Aging Wine: Is Older Always Better?(Post)Comparisons to fine wine abound when it comes to aging gracefully, but is the analogy justified? Do all wines age well? Does aging potential come from the wine, the storage or both? In this article, ...
Avoiding Sulfites in Wine? You Likely Ate Two Bottles Worth by Lunch(Post)Most people consume more sulfites before dinner than they will ever get from drinking wine. If you are avoiding sulfites in wine, it is worth taking a closer look at where sulfites actually appear in ...
Can You Fix a Wine That Fermented Too Hot?(Post)Every winemaker eventually has a fermentation that gets away from them. Maybe the room warmed up during the day. Maybe the yeast took off faster than expected. Maybe the fermenter was larger than usu ...
The Art of Infusion: Natural Flavorings and Their Transformative Powers in Brews and Vintages(Post)Natural flavorings are the equivalent of the spice rack of the brewing and winemaking world. They are derived from plant sources, like fruits, herbs, spices, and even certain types of wood. They are ...
Struggling with Fruit Wines from Fresh Fruit?(Post)If you are making fruit wines from fresh fruit, hats off to you! They are more difficult than wines made from grapes with a much larger margin of error. Grapes are the closest thing to being rea ...