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New World Wine Maker

Yeast Rehydration Nutrients

As fermentation proceeds and yeast continue to propagate, they pass along a certain amount of cellular material to future generations. In juice/must without proper yeast rehydration, a gradual reducti…

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Winemaking in the Rheinland-Pfalz

“Don’t make a big monkey dance about choosing a yeast, just decide if you want esters or thiols!” This is one of the more memorable sentences that was uttered by Christoph Hammel during my recen…

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Winemaking in the Twilight Zone

You’re traveling through another dimension, a dimension not only of sight and sound but of mind; a journey into a wondrous land whose boundaries are that of imagination. That’s the signpost up ahead …

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Turning water into wine

There is an old story doing the rounds about one of the pioneers of the South African wine industry. The story, that will never be verified, says that the wine that always stood head and shoulders abo…

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