Posts

• Wine-wizard

  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.

• Wine-wizard

  Using Swing-Top Bottles

• Wine-wizard

  Dealing With Bottle Shock

• Wine-wizard

  Can I make non-alcoholic wine?

• Wine-wizard

  Adding body to wine

  I heard about a trick for home winemakers where bananas are used to add body and mouthfeel. So, my question now, is how many bananas would I

• Wine-wizard

  Taming Tartness

• Wine-wizard

  Racking by the Light of the Moon

• Wine-wizard

  Acetobacter Infections

• Wine-wizard

  Determining when wine is “dry”

• Wine-wizard

  White Winemaking Advice

• Wine-wizard

  Wine Consumer Myths

• Wine-wizard

  Lowering pH

• Wine-wizard

  Yeast Impact on MLF

• Wine-wizard

  Lowering pH

• Wine-wizard

  Adding body to country wine

• Wine-wizard

  Understanding Degree Days

• Wine-wizard

  Is chitosan safe for those with shellfish allergies?

• Wine-wizard

  Browning in Red Wines

• Wine-wizard

  MLF Test Strips

• Wine-wizard

  Maple Wine

• Wine-wizard

  When to Add an Airlock

• Wine-wizard

  Timing Purchases