by DJ Spiess | Feb 10, 2011 | Wine
It’s not quite a porno-scanner (backscatter x-ray), but it’s still awesome wine science. Right now you can only bring 3 ounces of a liquid in your carry-on. The reason is it’s too difficult for airport screeners to determine what liquid you are...
by DJ Spiess | Apr 22, 2009 | Winemaking
Equipment for making wine from a wine kit Making wine from a wine kit is very easy. Just like making beer, the no-rinse sanitizer is required. A no-rinse sanitizer makes sanitizing your equipment very easy. Simply mix water with a measured amount of sanitizer...
by DJ Spiess | Feb 25, 2009 | Featured, Wine
There’s a large sign on one of the (many) organic/natural/vegan/I’m better than you for not eating “x” restaurants in Boulder, Colorado reading “biodynamic wine” in huge, bright letters. Boulder, being commonly referred to around Colorado as “25 square...
by DJ Spiess | Jan 26, 2009 | Featured, Lifestyle
Corona Lime There are several reasons offered for why the lime is added to the neck of a Corona bottle, none of which have any credence. The main reasons suggested for the lime are masking the light struck odors, protecting the lip of the beer from bugs big and...
by Petra Spiess | Jan 22, 2009 | Recent Studies
Humans have been altering the genome of many plants and animals for thousands of years. The wild “natural” grape still exists in parts of Eurasia and north Africa but bears only a passing resemblance to its relatives cultivated for the wine trade. Wild grapes are...