A fermentation is “stuck” when it fails to reach the desired conversion level of sugar, usually coming to a halt somewhere below 10 °Brix. It does not refer to a failure to start,
In the June-July 2019 issue we explored some of the most common wine faults you are likely to encounter, whether during your personal winemaking journey or while tasting the wines of others,
He was about 55 years of age, short sleeve shirt, jeans, and a big grin on his face. He approached us, barely able to conceal a giggle. He had a humorous question;
If Cabernet is the King of Grapes, Chardonnay is probably the Queen. It’s the most popular wine among US drinkers with about 20% market share, and in California there’s more of this
QAfter I stabilized my wine, I added French medium toast oak beans to the Chardonnay 3/4 cup (new beans), Sauvignon Blanc 1/3 cup (new beans), Ruisseau Blanc 3/4 cup (used beans), and
QHow can I increase the sugar content and body of my juice without using refined sugar? I am looking for cheaper alternatives. Please point me to specific recipes. Azubuike OgalaOxford, New Jersey
QI have been making wines for more than 20 years, but I have a problem with initial sugar determinations, added sugar requirements and subsequent alcohol content. Hydrometer readings on the initial crushed
QA few years ago I toured some wineries on a trip through Michigan and found one that was quite unique. One of the methods of this winery was called “solera.” This method
QI own a small store in Yellowknife, Northwest Territories. I have two customers with the same problem and I have no solution. Both batches were made with a four-week wine kit. The
QI make wine in five-gallon batches from juice that I buy in Canada. I also buy skins, stems, and small bags of toasted oak chips, then let it all age in five-gallon
Dear Wine Wizard, I came back from Australia six months ago and was fortunate enough to visit the Hunter Valley. I brought back some wine and among the bottles was a Chardonnay/Verdelho
An invasive cactus plant native to the Americas has caused decades of massive economic hardships for many pastoralists of Kenya. Explore how one permaculturalist turned this scourge of the region into a nascent wine industry.
Dear Wine Wizard, I am planning to brew my first mead this weekend. I will be using a recipe that calls for “yeast extract,” which I take to be the same as
It’s been a few years since we’ve run a Backyard Vines Q&A. Wes Hagen answers several hobby vineyardists’ questions. Learn about tackling black rot, sunburnt grapes, and hedging vines.
Fresh off her winemakermag.com Live Chat, the Wiz continues to dish out advice on a wide array of topics including a misbehaving corker, barrel size considerations, malolactic advice, and troubleshooting off-odors in a Viognier.
Balance is often the key to producing a winning wine. This means knowing how to measure and adjust acidity if needed. Learn the basics of wine acids.
The grape of North America, Concord has come to dominate the grape juice and jelly markets, but making a solid wine with it can require a little more care than most vinifera grapes. Chik Brenneman digs deep to come up with a solid game plan to making a worthy wine from this grape variety.
Looking for fresh grapes this harvest season? Here is a list of select fresh grape vendors you can purchase grapes from.
Dear Wine Wizard, I’ve been making wine for about a year now and I’m wondering if you’d be willing to help me out with a wrap-up of some of your winemaking wisdom.
Dear Wine Wizard, I’ve heard both “yes” and “no” on soaking corks before bottling. All of the commercial wineries I’ve visited don’t soak their corks before bottling. Can you set us straight
QI have made 2.5-gallon batches of pin cherry wine. Without a recipe to go by, I used my old standby: Chokecherry recipe of 20 plus years. It makes excellent wine with a
Dear Wine Wizard, I made a Concord wine about nine months ago and bottled it for Christmas. I put gelatin in it twice to remove sediment and to clear up my wine.