Recent content by YnYz

Realities of Wine "Aging" I have been tasting/drinking wine seriously for more than 35 years and have accumulated lots of experience tasting hundreds of wines at many levels of price and quality, ages between 10-75 years old, and with various cellaring histories. Everyone has their own...

Principal Fermentation Principles Except for getting the fermentation started, I think you should be more concerned with cooling your must than warming it. You are probably making a small enough amount that there should not be much of a problem, but I think it helps greatly to understand the...

Old, But Excellent Heard a term that you don't know? Want to know what operation or process might fix a problem? "The Winemaker's Encyclopedia" by Ben Turner & Roy Roycroft (1979 Faber & Faber, London) covers most terms specific to wine creation and general appreciation, from "abondance"...