Cleaning and Sanitizing 101One of the most important aspects of any fermentation is keeping your equipment sanitary. This article outlines the basic steps and products for keeping it clean.
Key Components in WineThere are three main elements that are important for making quality wine---sugar, acidity, and tannins.
Winemaking Equipment ListFor most beginners, the hardest thing about making wine is simply figuring out, in advance, what equipment is going to be needed. This list should set most of these fears to rest.
Red Winemaking1. Crush (break the skins) and de-stem the grapes. For most grape varieties, about 90% of the larger stems should be removed.
White Winemaking1. Crush the grapes to break the skins. It is not necessary to de-stem them. Keep the grapes as cool as possible.
Varietal Specific ProceduresThis is a companion piece to the basic winemaking guidelines found in our newsletters. Here are modifications and extensions to the procedures you might want to employ to get the very best out of a particular wine variety.
Harvest and Wine MathUnits of measurement, estimating the grape crop, bucket needs for harvest, fermentation, bulk storage, and wine press needs. Plus, equations for adjusting sugar and acidity levels.
Use and Test Free SO2 in WineThis article has been our go-to reference at The Beverage People for understanding and making additions of SO2 in wine or cider. It will help you understand how to use campden tablets or other sources of Free SO2, and know how much potassium metabisulfite per gallon of wine is needed.
Restart Your Stuck WineThe New Protocol - Simplified!
Previous versions of protocols for restarting stuck fermentations have been horribly difficult to comprehend and implement, but now a new simplified method is available that doesn’t require splitting the volume multiple times and can be done in four efficient steps.
Mysterious MalolacticThis article discusses the why and how of performing MLF on your wine including MLF strain selection, best practices for success, encouraging or discouraging buttery diacetyl production, and the greatest mystery of them all---determining whether the MLF fermentation has completed.
Adding Tannins to WineThere are several points in the winemaking process where you may want to supplement the tannins in your grapes with professional grade tannin products and oak for enhancement of your wine. This discussion explains those products and their usage in three functional groups: Sacrificial Fermentation Tannins, Cellaring Tannins, and Finishing Tannins.
Wine Transfer MethodsWe set out to perform an experiment to compare the most common methods of wine transfer and to determine the differences in their impact on oxygen uptake and SO2 loss.
Barrel Care ProceduresA reference guide for general barrel care including swelling, acidifying, cleaning, as well as short and long term storage.
Two types of microfiltration systems are well supported for home winemakers: Cartridge systems and Plate & Frame systems. This article discusses them both and provides advice on best practices.
Wine Tap System For Home"Draft wine" is wine that has been kegged and then served from the tap instead of the bottle. There are benefits to choosing draft wine over bottling.
Drag Strip Or Wine Cellar?“Burnt rubber” is one of many unpleasant descriptors applied to the volatile reduced sulfur (VRS) compounds than can occur during the fermentation and aging of wine. If you detect this kind of aroma, fix it quick!
Wine Bottle Types - An InfographicEnjoy our infographic and quickly learn the popular type of bottles including options for bottle shapes, colors, sizes, and closure options.
Wine Chem 101So why chemistry? Without knowing some of the chemistry of wine, a home winemaker may be flying blind—or at least wearing dark glasses with the lights off.
Wine Chem 101 Part BIn Part B of Wine Chem 101, Bob tackles the chemistry the wine component responsible for the "zing": Acid. The two major organic acid components of grapes and grape juice are tartaric and malic acids, usually starting at about a 50-50 ratio.
Wine Chem 101 Part CIn the final part of our Wine Chem series, Bob discusses the relationship between pH and sulfite. While the titratable acid number—TA—is all about taste, the pH number is all about stability. In particular, wine pH strongly influences the effectiveness of sulfite in preserving wine’s freshness and quality.
Kitchen-Table Winemaking TrialsWhile some rules of thumb and general guidelines can point the winemaker in the right direction, there’s nothing like a trial for really pinning down the best treatment. After you read this article and feel you are ready to perform your own table trials,
Twins Separated at BirthSince Syrah does well as both rosé and port, and one seeks to produce less and the other more from the grapes, maybe we could make both from the same lot of grapes. For the 2006 harvest, my wife Marty White and I set out to do just that.
Blackberry Wine Recipe & MoreDetailed instructions for making fruit wines including blackberry wine recipe, cherry wine recipe, raspberry wine recipe, and plum wine recipe.
Making CyserApple juice and honey combine to made a wonderful fermented beverage called Cyser. Learn to Make this Apple Cider Mead with The Beverage People's Apple Cyser Recipe.
Gimme Some Skin (Time)Adjusting the skin time either upward or downward will have much to do with the kind of wine we extract from a given lot of grapes.
Wine MagnetOur popular quick reference magnet reminds you how much yeast to add, how many ppm of Free SO2 you need, and how to adjust your Total Acidity.
Wine Faults and RemediesWhen you are evaluating your own wines, it pays to include wine appearance as this may be the first indication that your wine needs attention.
Cellar Checks for BottlingApril showers - bring bottles, corks and sleeves! The time has arrived for your more delicate wines to be tasted, tested, racked, and maybe fined and/or filtered. Bottling season is here.
Midcourse CorrectionsWhile the wine is sleeping in the cellar, don’t forget about it! There will be ongoing maintenance and possibly midcourse corrections to be applied. February seems like a good time to get going on them.
Making wine from grapes isn’t just for professionals. Thousands of amateurs succeed with home wine fermentation every year and so can you. Being rooted in the heart of wine country gives us unique access to knowledge and products for home winemaking. We have been at it for over 40 years and we are still in the forefront of the fermentation movement. Today, we are extremely well qualified and fully equipped to help you achieve success in your new hobby. We have designed this website to help you find all the products you need and the information that you want. Wine making is easy and fun. You’ll see!