Elderberry season has arrived again, and I left it a little late; some berries have already dried up. Knowing how nice they are as wine, I was motivated to pick them just after the rain had stopped. As

Wine project #winemaking #genbio #dbuzz

Wines have been blended and stabilized. Almost ready to be bottled, but first filtration. Filtration can be done in many ways. Some wines are left unfilltered and just settled and racked. At the winery

Ever heard of wine diamonds? Seen little bits of what might be irregular shaped salt or sugar in the bottom of your glass? Perhaps maybe thought it was shards of glass even? This is potassium bitartrate

This is the second busiest time of year in the cellar, hence the lack of Hive postings. It's time to finish all those wines to get them into bottle. Follow along as I take you through some of the cellar

This is the second busiest time of year in the cellar. The first being harvest, receiving and fermenting all the fruit. Now it's time to finish all those wines to get them into bottle. Follow along as

The colours of the grapes, to the wine they make, and often the mess that needs to be cleaned. Someone once said, winemaking is 10% fermentation, 90% cleaning. What's not too love? Here's some of my favourite

Muscat, a fruit forward, floral varietal. Sometimes elegant, sometimes fun, sometimes bubbly and sometimes sweet. Still and classically done in Alsace, France. Fun and bubbly in Italy as Asti Spumante,

Spring, Summer, Harvest and Winter. These are my four seasons as a winemaker. As the grapes come in, the nights get sleepless, the hours long; laughter is plenty and coffee consumed is copious. These are

Hand harvested, organically farmed Merlot. It's getting sorted into a elevator, fed through a destemmer, before spending 2-3 weeks in a red fermenter. After that it will be pressed.

One of my favorite times of year as a winemaker, harvest in the Northern hemisphere. Getting to walk the vineyard, sample the fruit and create expressions of the vintage into wine. While enjoying the beautiful

We make our own liquor because it's better than everything else 🍹

Today is the Exhibit Day of Grade 11 STEM Hydrogen of their homemade wine. The activity was graced by my Senior High School Coordinator Ms.Nenita Castillo. Out of 5 bottles, 2 are chosen as best tasting.

I'm not a real wine lover, but I admire people who makes it with passion #winelover #winemaking #georgia #blog #share2steem aurimoros Posted from Instagram via Share2Steem

Today was supposed to be the last press of the season. I went a bit late to the winery but I walked to and fro - about 20mins each way. When I got there the first vat of grapes was already pressed. Everyone

Last crush. First press. Crush Prisoner blend. Rhône blend. Press Petite Syrah. Bordeaux blend. Pumice collected for making tsikoudia (distillation). More work (and drinking and eating) than photography.

Grapes in the garden The grapes begin to ripen. Grapes contain a large amount of sugar. Now you can prepare homemade wine. All content and images by @eduards unless otherwise noted.

During the months of January through to march i worked as a cellar hand in south africa at a winery named Saronsberg. let me start by saying this is no easy job,very long hours and hard work in the production

Not all China is associated with winemaking. Meanwhile, in recent years, Chinese wine producers have been able to achieve great success, and their French colleagues helped them in this. In 2016, China

Pump Hiccups... but food and drinks! This week was supposed to be racking the wine as usual but we ran into a few pump-related hiccups that made the process take a little bit longer. It was a good time