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Wine country isn’t just for professionals. Thousands of amateurs make great wine at home 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 30 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!
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Our 24 page catalog/newsletter will get you started with instructions
for beginners, as well as useful articles for experienced winemakers. From beginners kits, to presses and crushers, our whole inventory can be found here.
Our location in Sonoma County for 27 years has kept us in constant contact with grape growers and winemakers who have shared their expertise with us. Let us bring award winning winemaking to you.
We're here to show you the way. Call us today. 800.544.1867
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| OUR NEWSLETTER/CATALOG |
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| WINEMAKING ARTICLES |
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One 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.
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A reference guide for general barrel care including swelling, acidifying, cleaning, as well as short and long term storage.
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“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!
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For the 2006 harvest, my wife Marty White and I decided to give several home
kits and techniques a try. We used the SAP panel from Vinquiry as our reference
and ran our own tests to match on our home-grown pinot noir and chardonnay.
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The SAP and SNAP panels are a way you can test your wine for sugar, nutrients, acidity, and pH. With labratory testing performed by Vinquiry in Winsor, you'll then have the staff of the Beverage People to help with interpretation of your results.
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Since 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.
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