Wine Wizard

Well, your grape or juice source really put you in a bind. Those are some of the most unbalanced initial numbers I’ve ever seen, and I would seriously consider getting your juice

The answer to your question depends on the size of your batch. The bigger your batch, especially if it’s must all mixed together with juice and skins, you need to mix quite

This is a great question. Luckily the answer is simple. You still only calculate potential alcohol based on the original Brix reading. “Negative Brixes,” or when the density of your fermented solution

I’ve seen a few of these kinds of articles (ahem, I mean advertisements) floating around on the internet and it always results in an epic Wine Wizard “facepalm” upon reading. For starters,

That’s too bad that you added more copper sulfate than you intended to. Copper is an effective, legal, and ancient (the Romans knew about its curative powers in winemaking) tool for reducing

That’s certainly an interesting question and one for which the short answer is “no such equation exists.” The longer answer attempts to help explain why, even though you think you should have

Coffee wine, eh? I’ve heard of using strong black tea as a tannin additive and of using coffee in brewing recipes for a super-charged stout but I’ve never heard of making coffee

Lallzyme EX is a blend of enzymes that helps break down the plant cells in grapes. This mix of pectinase, cellulase and hemicellulase is introduced at the crusher or right at the