If you are a commercial winery or a hobby winemaker looking to make wines from small amounts of fruit (1 ton or more), check the following resources online for fruit availability. If you are located in Oregon, check the ...
Dr. Marcelo Moretti, Assistant Professor of Weed Science in the Department of Horticulture at Oregon State University, provides a summary of research evaluating different implements for under-vine weed control in vineyards.
Making hard cider for both commercial and private enjoyment is the target of renewed interest in areas that are well suited to growing apples. This manual provides basic information on the many considerations that go into the ...
Fermentation doesn't always go as planned. Sometimes, a warm growing season can stall the process of turning grapes into wine. Here's what winemakers need to know to guard against "stuck fermentation," and a guide to the steps you can take to restart a slow or sluggish fermentation.
The orchard, established at Oregon State University’s North Willamette Research and Extension Center – 23 miles south of downtown Portland – is the brainchild of Nik Wiman, OSU Extension orchard crops specialist.
Consumers are more willing to pay for wine that comes with an organic or organic grape label but providing information about certification standards and organic production practices reduces consumer willingness to pay for all wines, , according to an Oregon State University-led study.
Online: May 17 - June 20, 2021 On site: June 21 - 25, 2021
Designed for professional and advanced hobbyist brewers, Microbiology and Beer Analysis for the Brewer is an intensive learning experience, covering the fundamental techniques & microbiology essential to making the perfect brew. Dive into six weeks of online course material that emphasizes yeast, yeast handling, identification of wort/beer spoilage organisms using microscopy, staining and differential media.
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Q: Hi, I am processing a bunch of apple cider into quarts and 1/2 gallons. I brought all of the apple cider to a boil to pasteurize it, before processing it in a water bath. Now (unfortunately after the fact) I have ...