34 results for 'chain'

Pectic enzymes are an essential component in the winemaking process if you are working with fresh grapes and other fruits. They provide you with many advantages that contribute to the quality of your

If you are making wine from fresh grapes or kits that come with skins, you might have the common concern that most winemakers have about too much exposure to the skins and seeds. You fear your wi

Have you ever wondered how to unlock the fullest potential of the sugars in your malted barley? Glucoamylase enzyme may be the secret ingredient your home brewing process has been missing if you like

A Hands-On Guide to Sugar Control Through Three All-Grain Beer Kits Most brewers start by focusing on what goes into their beer. Ingredients matter, but as you gain experience, you begin to realize th

Advanced Airlock Management for Serious Home Winemakers Bulk Aging Demands a Stable Airlock When you decide to bulk age a wine for six, nine, or twelve months, you are choosing a chemical process that

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, l

At a glance, the difference between a 12.5% wine and a 14% wine doesn’t look like much. Just 1.5%. Easy to assume they are more or less the same, with a slight difference in strength. Not so fast. Upo

Tannins can be scary. When overpowering, they can leave you feeling like Wiley Coyote after a dose of Acme alum. But when they are right, tannins can be intrinsic to red wine. They add a lot of flavor