Avoid the most common attributes of a stuck fermentation with advice from the Wizard.
The Wiz suggests the "milky spore" bacteria to eradicate Japanese beetles from the vineyard. Plus, adjusting aged wine.
The Wiz discourages a winemaker from using softened water and advises another to blend a boozy Syrah.
The Wiz dishes on alternative sweeteners and turns over information on composting your pomace.
The Wiz helps a reader who is seeing "brains" in her carboy, and discusses sweetening wines after malolactic fermentation.
The Wiz shares some troubleshooting tips for two questions about stuck fermentations. Plus: Does cooking with wine reduce acid?
The Wiz mulls over a Muscat question and discusses reusing barrels if a wine exhibits excessive volatile acidity.
The Wiz responds immediately to a question regarding a delayed malolactic fermentation. Plus, the origins of an orange color in a strawberry wine.
The Wiz rips open a question about lysozyme then sweetly explains that all sugars are not the same.
The Wiz confronts a question on avoiding sulfites and gives a measured response to a query about adding copper.
The Wiz diagnoses a wine barrel dilemma and offers advice for bring down the pH of a wine.
The Wiz discusses problems with a perry and explains why ammonia isn't a good cleanser in a winery.