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noticed a white and green powdery mold on the wooden basket of my wine press and inside of my wooden fermenting barrel. Are they ok to use?

Issue

Feb/Mar 2012

Is there a possibility that adding back whole wine to the barrel while evaporation took away only water (and alcohol?) wouldn’t result in a concentration of all the other constituents and therefore the flavor?

Issue

Feb/Mar 2012

Perry Problems, Cleaning With Ammonia: Wine Wizard

Author	Alison Crowe
Issue	Apr/May 2012
The Wiz discusses problems with a perry and explains why ammonia isn't a good cleanser in a winery.

I accidentally made my sulfite solution at 20%. Is the wine still drinkable?

Author	Alison Crowe
Issue	Dec 12/Jan 13

Should I try using carbon dioxide whenever I rack to expel oxygen. Or should I bottle sooner?

Author	Alison Crowe
Issue	Dec 12/Jan 13

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In This Issue

April-May 2012

Featured Question

When using oak cubes in a recipe from concentrate, at what stage in the process should they be added?

Do you prefer big, bold reds or leaner, smaller styles?

	The bigger the better!
	A little bit of both
	I prefer more moderate reds

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noticed a white and green powdery mold on the wooden basket of my wine press and inside of my wooden fermenting barrel. Are they ok to use?

Is there a possibility that adding back whole wine to the barrel while evaporation took away only water (and alcohol?) wouldn’t result in a concentration of all the other constituents and therefore the flavor?

Perry Problems, Cleaning With Ammonia: Wine Wizard

I accidentally made my sulfite solution at 20%. Is the wine still drinkable?

Should I try using carbon dioxide whenever I rack to expel oxygen. Or should I bottle sooner?

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In This Issue

Featured Question

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