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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Get some pointers and considerations a winemaker needs to keep in mind when topping off your aging wine vessels. The Wizard also answers questions on fining agents and malolactic fermentation after cold stabilizing a wine.
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With wildfires on the rise in many wine regions around the world, smoke taint has become a common phrase. Learn about it and ways winemakers may be able to try to make the best from affected grapes. Also learn about Campden tablets, getting news on grape growing conditions, and some other pearls of wiz-dom.