Barbera is a favorite among winemakers because its high acidity makes it a useful grape for blending and also a unique varietal wine. Get tips to make your own Barbera wines at home ..read more

The Wine Wizard offers steps to increase aroma for aromatic white wines. Plus, how to remove stains from glass carboys, whether high-proof alcohol is a match for mycoderma, and why the combination of sulfur dioxide and citric acid works well for sanitation ..read more

It is both a spoilage yeast and the heart of many great wines of Bordeaux. We share what you need to understand about Brettanomyces, the common misconceptions, and methods to tame this wild yeast ..read more

It can be difficult to fill time between batches of wine once you have been bitten by the fermentation bug. How about trying a new kind of fermentation? Derek Dellinger lived on nothing but fermented foods for a year, and he’s here to share how to make your own ..read more

Take part in any home winemaking gathering and you will find that winemakers have a lot to say. When it comes to one subject, however, we all agree on one thing ..read more

Answers to 15 of the most common questions winemakers ask about making wine from kits ..read more

If you add some kind of sweetener that is fermentable (table sugar, grape concentrate, maple syrup, honey, etc.) you risk an uncontrolled re-fermentation in the bottle, which is never fun ..read more

Vitis vinifera grapes are often thought to be the species used to make wine in the premier wine regions, while French-American hybrid grapes are those used in regions vinifera grapes can’t be grown. However, each species brings something unique to the bottle and it may just be that blending grapes of both species will result in just what your wines need ..read more

A home winemaker and woodworker got the idea that mahogany may lend itself nicely to wine in place of oak. This simple idea led him on a years-long string of experiments. Now, he’s ready to share the results, which may surprise you ..read more