Wine-wizard

Sluggish Fermentations — Cabernet Franc

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Battling VA

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Strawberry Wine Color Question

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Sugar Options For Fruit Wine

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Oak Chip Recommendations For Chardonnay

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Metatartaric Acid In Wine Kit

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Chocolate Wine

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Adding Copper

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Is it ok to use ammonia in the winery?

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Perry Questions

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pH Adjustments Post-MLF

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Moldy Grape Press

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Big Reds Aging Time

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I accidentally made my sulfite solution at 20%. Is the wine still drinkable?

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Should I try using carbon dioxide whenever I rack to expel oxygen. Or should I bottle sooner?

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Potassium Sorbate Post-MLF

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I have about 30 gallons (114 L) of Cabernet Franc in 5-gallon (19-L) carboys that have a small yellow ring in the neck. Do you have any suggestions?

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How do I really know that my juice is Syrah, and are there Syrahs that don’t have that deep purple color?

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I am new to homemade winemaking and I want to begin making Port-style wines.

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I recently bottled a batch of Cabernet Sauvignon, which tastes fine but has an off odor.

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Are there any fruits that are taboo in country winemaking? What tests should I do to ensure nobody becomes ill from my country wines?

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How do you know if it’s too late to add MLF?

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What is the film forming inside my bottles?

You might be encouraged to know that finding a light film inside some bottles after wines have been aged for a few months is entirely normal

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Can I recondition old corks?

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Can I Reduce Tannins in a Wine Kit Without Aging?