Bryan's Wine & Beer Making Site
fine wines since 1981 ...
My blog on wines, beers, and making both.
Renewed Fermentation When I racked the barrel on 03/28/2020, I discovered the specific gravity had dropped from 1.000 to 0.992. This is good, as the lower SG indicates that all sugar is consumed and...
The Wine Making Process Continues! (Slowly) After a few weeks, the wine dropped sediment as expected. It’s typical to drop a lot of sediment in the first few weeks — this includes yeast cells,...
I decided before I ordered the 2019 grapes that I was going to make a second run. As I stated in Episode 5, there’s no reason to not make a second run. Starting the...
Most people have no idea what a “second run wine” is, so this is a good place for an explanation. First, a few wine making definitions that will help with understanding. I should have...
So far we’ve gotten the grapes, crushed them, and detoured into my acquisition of a grape press. Now it’s time to inoculate and get onto the fermentation! Years ago I kept my wine and...
Welcome to Episode 3! Before getting into fermentation, I’ll talk about a purchase I made, which in movie terms is a prequel. I got REALLY enthusiastic about making wine from fresh grapes. I haven’t...
Welcome to the second installment of Winemaking 101! Today’s post describes the crush, what it is, and why we do it. What is crushing? It’s crushing the grapes to let the juice out. [Yeah,...
This is the first of a series of posts that describe my Fall 2019 wine making experience. An experienced wine maker may not find this all that exciting as I’m writing for friends who...
I have moved almost everything from my old site to this one — just a few white papers left. One is a information sheet I created in 1999 for a presentation to a bee...
I have completed the structure of this web site. I’ve got a few minor things to migrate from the old site, then I will terminate that site. I’ll leave the URL there, but it...