Have you ever wished you had an experienced winemaker looking over your shoulder as you prepared to harvest your first crop of grapes or tested acid levels? How about as you scratched your head over how to clarify a cloudy wine or tried fermenting fresh peach juice? We know what that’s like, so we asked some of our most trusted winemaking authorities to share a few of their personal tricks and tips they use for their own wines. Their combined years of knowledge revealed everything from the practical (pick the ‘jack stems’ out of your grapes) to the tactical (move a heavy carboy with a plant dolly). Help yourself to a few ideas and tackle your next winemaking endeavor like an expert. Grape Growing and Harvesting *Wes Hagen, WineMaker’s “Backyard Vines” columnist and vineyard manager-winemaker at Clos Pepe Vineyards in Lompoc, California.* - *Keep it cool* Harvest grapes cool...

Try not to fill your basement with the wines you like right now. The enticement might be solid to purchase cases and half-cases, however I ensure that your tastes will change, and after that you'll be left with a basement brimming with wines that, regardless of how very much evaluated by the pundits, you won't have a craving for drinking. Hence, purchase trial bottles in inclination to full cases. There are recently such a significant number of wines out there, of such huge numbers of various styles, that it bodes well to purchase a lot of 'instructive' jugs. Go to the greatest number of tastings as you can. Taste and learn. In any case, make sure to spit! Make sure to take the assessments and guidance of wine 'specialists' with a squeeze of salt. On the off chance that any wine 'master' merits tuning in to, they'll be sufficiently modest...

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