Homebrewers are often looking to push the boundaries of beer, so why not step outside of those boundaries and try your hand at making wine? We’ll run you through the basics to making wine, but throw in a twist that craft brewers have been popularizing, which is bringing over techniques from the brewing process like dry hopping, spirit-barrel aging, and more.
Should you cut the cheese (making in your brewery area)?
Grains, water, yeast . . . and koji? Learn the secrets of making sake (Japanese rice wine) and get your moto rising.
Basic Winemaking Equipment Here’s everything you need to make your first one-gallon batch of wine from fresh grapes. You can find this equipment at any well-stocked homebrewing or home winemaking supply store.
Most wine, under the right conditions, naturally goes through the chain of reactions called malolactic fermentation. Today, many home and commercial winemakers employ malolactic fermentation, though they also can prevent it if
Yeast cells, far from being just another ingredient to be
tossed into the pot, are living, breathing organisms that need certain
things to function properly.
Summer is approaching, and if you haven’t already, it’s probably time to start thinking about what to do with all that wine you made last harvest season (well, besides drink it). The
The ancient Greeks used to mix their wine with herbs, spices, and pine-tree resin. In medieval England it was considered an honor to be given both the wine and the water pitchers