Sediment painting aged wine bottles, and the Wiz's own process to choose yeast strains.
Tips on adding bubbles to a still wine, whether to re-rack bottles with sediment, and high-acid grapes.
The Wizard addresses moldy odors, calculating molecular SO2, and fixing a brown Sangiovese.
The Wine Wizard explores candy cane wine, 22-year-old Concord wine, and maple wine.
A reader seeks advice from The Wiz on making lime wine, and another has a problem with a rosé re-fermenting.
The Wine Wiz discusses how to determine what grape might grow where. Also, what to do about a white film?
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.