From beginner to expert

Der Kreislauf schließt sich: eigenen Essig ziehen mit Essigmutter
The circle closes: drawing your own vinegar with a vinegar mother
For four stages acetic spoilage was our enemy. Now we deliberately invite the bacteria in and draw our own vinegar, with a vinegar mother, an open vessel and weeks of... Read more...
Klären wie ein Kellermeister: erst warten, dann Kieselsol
Fining like a cellar master: first wait, then Kieselsol
A wine goes bright not through haste, but through waiting, a clean racking and, in case of doubt, a few millilitres of Kieselsol. Why vegan fining works, when pectin is... Read more...
Schwefeln ohne Angst: Was SO2 im Wein wirklich tut
Sulphuring without fear: what SO2 really does in wine
Sulphur has a bad reputation, yet it has kept your wine clean since Roman times. I show you what SO2 really does, when to dose it and why unsulphured is... Read more...
Messen statt raten: Was Oechslewaage, Vinometer und Acidometer dir wirklich sagen
Measure, don't guess: what the Oechsle hydrometer, vinometer and acidometer really tell you
Sugar before fermentation, alcohol after, acid always: Magnus explains which measuring device tells the truth when, where each one lies, and why an alcoholometer has no business in your wine... Read more...
Gärung stockt? Der Notfallplan in richtiger Reihenfolge
Fermentation stalling? The emergency plan in the right order
The airlock is silent and you already want to tip in new yeast? Stop. That's exactly the mistake. Five steps in the right order bring back most stalled batches, entirely... Read more...
Met ansetzen: Honigwein selber machen, mit Geduld statt Kitsch
Setting up mead: making honey wine yourself, with patience instead of kitsch
My first mead smelled of rotten eggs, because honey lets the yeast starve. What really counts: honey choice, the right ratio, nutrient and months of patience. This is how you... Read more...
Das Kitzinger Weinbuch: das Buch, mit dem Generationen Wein machen lernten
The Kitzinger Wine Book: the book that taught generations to make wine
A pharmacist, a pure-yeast-culture institute and over 750,000 printed copies: why the Kitzinger Wine Book taught generations to make wine, why the Arauner company closed after 127 years, and why... Read more...
Kirschwein: Von der Sauerkirsche im Juli zum Weihnachtswein
Cherry wine: from the sour cherry in July to Christmas wine
In July the morello cherries hang, at Christmas the wine stands in the glass. Why the sour cherry is the better choice, how to handle the stones safely, and which... Read more...
Der ehrliche Hefe-Kompass: welche Reinzuchthefe für welchen Wein
The honest yeast compass: which pure-culture yeast for which wine
Wild fermentation is a gamble — in 1998 my first wine turned to vinegar. Which pure-culture yeast suits which wine, from Steinberg to Champagne: the honest compass through ten varieties... Read more...
Dein erster Apfelwein: in acht Wochen vom Saft in die Flasche
Your first apple wine: from juice to bottle in eight weeks
Clear apple juice from the shop, a demijohn, the right yeast: your first wine needs no more than that. In eight weeks I take you through every step, from setting... Read more...