Home winemaking is very much a seasonal hobby, fruit is ready in its own time and when that time comes we crush it. That said, the turning of a new year does bring thoughts of “what should we make this year” and “is there something new I’d like to try this year?” These are the resolutions you and I might actually keep . . .

In 2012 I can see a few directions emerging already.

( Early 2011 beer fermentations. )

The first is beer. What! Beer? I thought this was theWineMaker magazine blog! You aren’t reading things, my wife and I are endeavoring to learn how to make better beer together this year. I started homebrewing in 2003 and more recently my wife is finding she digs the hobby too. Homebrewing and winemaking is always merrier when there are more people in involved! Whether it is learning to brew basic styles like English bitter, porter or Belgian ales or careful execution of the process and attention to lots of details, we are both excited at what this adventure will bring in 2012.

( I made bread with my spent grains last year and it came out with massive character! )

The second thread is well underway, but continues on unbroken from 2011. Mead. As I wrote in “Meadmaking is Catching a Fire” I have the bug to learn how to make different and better meads. This year is going to be a year of evaluation. I’ve made six different meads and getting them into the bottle and allowing for some aging is required before I can sit down and see what came of the projects. That is exciting work that will likely spawn some projects of its own. The newest mead is an IPA inspired braggot that I am calling "Hop Buzzzzz." It could also be called "Pliny the Braggot" for you beer geeks. It is made using a Pliny the Elder clone recipe with half the hops and 2 gallons of honey. Call me crazy!

( In 2011 I used honey from several producers, including this Vermont farm. )

How about winemaking? I’ll make less wine this year only because I made so much in 2011 to get over the hump of some bad batches and less than stellar outcomes of several prior projects.

One technique I applied in 2011 that might see a repeat in 2012 is sur lie aging with kits wines. I used a short regimen of battonage on the WinExpert Dry Creek Chardonnay and Yakima Pinot Gris kits with considerable success. Gold and bronze success, in fact. I really like both wines for how much they express their attributes without seeming manipulated. And the nose on the wines is some of the best I’ve ever achieved. The complexity in the mouth is noticeable as well. I look forward to them aging a bit and serving them with the right dish.

( Winexpert Dry Creek Chardonnay after stirring. )

In 2011 I also used the Cellar Craft Showcase Collection kits for the first time. I picked two reds as my entre and have a long aging duration to go before I can evaluate them. When young the wines were juicy, well put together and had obvious potential. This year I might try to make white or specialty wines from Cellar Craft to learn more about their products and styles.

I also plan to make perry. I’ve made pear wine before and have enough lessons learned that working with pears again will produce a very different result. I used Anjou pears in 2009, including the skins. Bad idea. Peeling them first is the big lesson I will apply in the next round. I might also cut in some apple depending on the flavor profile of the pears I get. Something like the Bonny Doon Querry (apple, pear, quince cider from CA) would be on my mind for comparison. If I leave some of the perry still I will have another go at pear wine, and I might even consider a spiced and fortified dessert wine based on it!

I’m not much of a gadget guy when it comes to my hobby, but there is likely to be some equipment purchases this year. I gave my large press (third-hand to me) to a friend who actually grows grapes and can use it next year. A small press that I can use on fruit and little batches of grapes will be a worthy addition to my setup. Based on the beer brewing twist this year, we are considering small kegs to have beer on tap. Wine on tap is a pretty hip idea come to think of it! I need to do some research here, but this might be a novel contribution to a summer party; a whole keg of a crisp, cool, refreshing white wine. So, who’s having the party?

Now I’m thirsty! Have I got you thinking about what projects you will get yourself into this year? Have you already started? Will you try something new this year?

Cheers and Happy New Year!

Jason