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New World Wine Maker

Fermenting Sauvignon blanc on full lees…

There is always a major lesson (or many) to be learnt in each harvest. A few years ago after planning space, bottling etc., I was convinced we had enough space at a cellar where I consult to take in t…

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Wine yeast nutrients 101

Various parts of dead yeasts can be used as a source of nutrition / alcohol tolerance for live yeast cells during fermentation. Sometimes they are used in combination with inorganic nitrogen such as D…

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Winemaking in the Rhineland-Pfalz: Part 2

During my recent harvest stint in Germany, my host, Christoph Hammel uttered many memorable (and some that I am not allowed to mention here) pearls of wisdom. He told me about a meeting where some of…

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Stinkpots

Now you probably wonder what old Jack Sparrow had to do with this…Interestingly enough, Stinkpots, favorite weapons of pirates, were malodorous concoctions made from saltpeter, limestone, asafetida…

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Are your yeasts on sterols?

Recent crackdowns on doping in sport have made all of us more aware of the effects of performance enhancing supplements. This got me thinking. What if winemakers could come up with a legal magic potio…

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Red winemaking at Morgenster

Over the years, South African winemaker, Henry Kotzé, has refined his winemaking mantra to one of minimal interference and maximal expression of variety by means of selecting the best terroir possibl…

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