Wine-wizard

Dandelion Wine Troubleshooting

Troubleshooting dandelion wines that carbonated in bottles or browned early.

Wine-wizard

Adding Fruit Character

The Wizard offers recommendations to boost the light fruit flavor in a red wine that is lacking.

Wine-wizard

How Wine Evolves in the Bottle

The Wine Wizard explains how wines evolve in the bottle, which is not always linear.

Wine-wizard

Role of Sulfur Dioxide

Explore the role sulfur dioxide plays in winemaking and why a batch of wine that uses SO2 will have more lees than one that does not.

Wine-wizard

Flat Sparkling Wine

After three months of settling, 10 bottles out of 30 were carbonated. Why were the other bottles flat?

Wine-wizard

Oxygen’s Role in Fermentation

Is oxygen needed at the start of fermentation? And at what point do we stop giving fermentation oxygen?

Wine-wizard

Reducing quercetin levels in red wine

I am looking for strategies to reduce quercetin in red wine. Does using PVPP help with this and if so, are there thoughts on how to best use

Wine-wizard

When and ways to adjust acidity

How and when do I measure to determine how much tartaric to add, what the tartaric ppm should be, and any other question I don’t know to a

Wine-wizard

Homogenization Prior To Bottling

Why and how to to homogenize your wine prior to bottling.

Wine-wizard

American vs. French Oak

Can you summarize the differences between French and American oak in winemaking?

Wine-wizard

Creating California-Style Chardonnay

Wine-wizard

Press timing for rosé wines

Wine-wizard

Aging in Small Oak Barrels

Wine-wizard

Unwanted secondary fermentation

There’s nothing quite like popping open a bottle you meant to be still and finding it has turned into a sparkling version of itself.

Wine-wizard

“Natural” fermentations

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Cold stabilization

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Curing an over-oaked Chardonnay

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Choosing Yeasts

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Dealing With Hard Water

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Stuck Syrah Fermentation

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Maximizing Color Extraction

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What temperature is too cold to age wine?

Wine-wizard

Do tannins soften over time?

Wine-wizard

Why does my wine require long decanting times?

I make dry red from my estate Petite Pearl. Why does 3-year-old wine take so long to “open up”?

Wine-wizard

Red Wine Lost Its Color

I have an Australian Cabernet that is now clear (see photos)! All the color deposited on the bottom of the bottle.