Just Homebrew Tips

There is controversy about whether degassing your homemade wine is necessary. On one side, there are those that say that it is very important to making wines that you’ll enjoy and be proud of in the months and years to follow.  On the other side, there are those that suggest that degassing is not that important, that the amount of carbon dioxide that remains when you bottle your wine is negligible. But this assumes that you will be bulk aging your wine for several months in the carboy before bottling, which will supposedly allow the carbon dioxide gases to dissipate. Read the full post

An organisation that involves the business of manufacturing wine is known as winery. Winemakers produce various wines by fermentation of different fruits. Among the various winemaker companies, Boutique winery and California winery are one of the most popular winemakers. Boutique refers to a small shop or a store. Boutique winery produces unique wine in a small place where vines are planted.
The making of wines is categorized into two groups.

Carbonation: it is referred as still wine production.

Without carbonation: it is referred as dazzling wine production. Read the full post

Sonoma and Napa Counties are known for its fine wines.

The golden sun and the abundant soil yield luscious, flavorful grapes. These are then carefully fermented and blended with closely guarded secrets that have been passed on from generation to generation, and perfected—like wine itself—through time.

Visitors to Sonoma and nearby Napa County can arrange wine tours where they can visit different vineyards and learn at least some of the techniques and technology that goes into each bottle. Each label has its own secret, and its own philosophy. Read the full post

On a recent trip to Napa I was speaking with a winemaker who said that Petite Verdot was his favorite type of grape. It made me do a double take for a couple of reasons: to start Petite Verdot is seldom if ever made into its own wine and secondly to be honest, other then it being a red wine grape……I didn’t know much about it. Read the full post

The first Italian winemaker to start a blog in 2004, it was Crociani, she has gained many new clients, restaurant owners and professional buyers, after launching a Facebook page. She has also started to use Twitter just a few months ago.

According the responsible of the winery  the advantage of social media is that you don’t have to pay (for making yourself known) but to invest your time.

In the case of the winery Crociani the contacts through social media have boosted  online sales with the number of orders doubled to 50-60 a month, a considerable help for the small company which makes 60,000-70,000 bottles of wine a year. Read the full post