Making Homemade Wine and Beer

You are browsing the archives of 2006 March.

Whenever I first started homebrewing, the toughest thing for me get right was priming my beer. My first batches were either under carbonated or over carbonated. A few tweaks here and there and now I have a basic idea. Still, I use more art than science. The following article from [...]

Ever smelled rotten eggs when you racked your wine? We sure hope not, but if you have, your wine has been bitten by the dreaded hydrogen sulfide bug. No one wants to drink wine that smells like rotten eggs, so is there anything you can do to save the wine? You bet. Better yet, we’ll [...]

There is always a debate among home winemakers about filtering their wine.  What are some of the problems or benefits?  Isn’t just racking good enough?   What kind of fining agent should I use? This article from Winepros.org explains the basics about clarifying, fining and filtering your wine.
 
P.S.  Personally, I just rack my wine and serve the [...]

Part 5 in the Series
The Sauvignon Blanc grape produces wines of distinction in most of the areas where it is grown.  It can tolerate greater heat than many varieties.  Sauvignon Blancs are higher in acid and often exhibit ‘melon’ in the nose and tastes.  If grown in too cool a climate, it can develop an [...]