Everything about the brewing, tasting and drinking of wine. Traditional as well as wild and fruit wines.
Metabisulfite (known from campden tablets) is a key ingredient in wine and cider brewing. It has been used for centuries to preserve alcoholic beverages by killing wild yeast and bacteria that can spoil the beverage or alter its taste. Sulfites in brewing work by reacting with oxygen molecules (works as an antioxidant) to form sulfur…
As a home brewer, you may be wondering how much priming sugar you need to carbonate 1 gallons (3.8 liters) of your sparkling wine. So, how much priming sugar per gallon do you need exactly? For 1 gallons or 3.8 liters of brew, you will want to add 16 grams of sugar to get a…
Alcohol is produced by yeast only under conditions with low or no oxygen present in a process known as fermentation. Yeast ferments by consuming sugar and converting it into alcohol and carbon dioxide. Oxygen is not needed for fermentation. In fact, most organism (including yeast) only ferment in the absence of oxygen. However, yeast strongly…
Have you ever wanted to turn cranberry juice into your own homemade alcohol? If so, you’ve come to the right place. Average cranberry juice can be fermented into a wine or cider with about 5% alcohol. Like other fruit juices, it will ferment when you add yeast to it. If you want higher alcohol percentages…
As a brewer, you may have come across the term “pectic enzyme” and wondered what it is and what it does. Pectic enzyme (also called pectinase) is an important ingredient in the brewing of cider and wine. Pectic enzyme is a type of enzyme that breaks down pectins. Pectins are found in the cell walls…
A microscope is the perfect brewing tool for many home brewers. What could be geekier than looking at the microbes that produce our beer? But what is considered the best microscopes for home brewing? When it comes to choosing a microscope for your home brewing, a basic one with 10, 20, and 40X objectives, as well…
A lot of people are intimidated by wine, thinking it’s too snooty or complicated. But it doesn’t have to be! Choosing a good sweet white wine is not always trivial, as these are often associated with the cheaper, less acidic and full-bodied wines or those exclusively used for desserts. As a general rule, wines grown…
The 1960s was an era of great change and innovation, and the wine industry was no exception. During this time, the perception and popularity of wine started to shift, with a particular focus on affordability and accessibility. Cheap wines became increasingly prevalent, catering to a growing demand for affordable options that didn’t compromise on taste…
As a professional brewer and microbiologist, I’ve spent years studying and savoring various wines. My passion doesn’t just stop at understanding the microscopic intricacies of fermentation; it delves deep into the sensory experiences that each wine brings. Today, we’re journeying into the world of port wines, specifically examining the differences between Tawny and Ruby ports.…
As a seasoned home brewer, one question that I often get asked is “how long does homemade wine last?” The answer to this question is not as straightforward as it might seem. The longevity of homemade wine greatly depends on a variety of factors including the type of wine, the quality of the ingredients used,…