Some home winemakers cool down must ferments by freezing gallon water jugs and tossing them (closed tightly) into fermenting totes, bins or trash cans of must during a punchdown.
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A winemaker is left scratching their head when a wine that seemingly has fermented dry is still producing bubbles. The Wizard also provides suggestions for vinegar storage and the possible cause of odd-colored speckles on a cantaloupe wine.
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Dumping your pomace and finding the grapes still juice-laden after pressing is frustrating. The Wizard has some pointers for getting the most from your grapes as well as baking bread with wine yeast and the concerns of light strike on your wines.