Wine Wizard

Thanks, Bob, for joining fellow columnists and me for our first ever virtual WineMaker Harvest Boot Camp this past September! This question didn’t get answered in my Q&A session held at the

I’ll assume you’re going to do red (not rosé) — that’s the easiest for small-volume winemaking. I’ll also assume you’ll hand-destem, so you really don’t need a de-stemmer. Just get out as

Good for you for investing in a way to track your free SO2 (FSO2) levels. It’s one of the most important ways we can keep our wines safe. You can buy something

Goodness, I’ve never answered two questions at the same time before! I decided to put the two of you together since your questions were so similar. There are some things that apply

Yes, sluggish and stuck fermentations are one of the most common, persistent, and frustrating issues that winemakers encounter. They happen for so many reasons, and possibly for a combination of so many

As you know, the fermentation process (both the initial fermentation turning sugar into ethanol and the secondary malolactic fermentation) produces quite a lot of carbon dioxide gas. The majority of this escapes

Ah, kits are getting so clever these days! I would say it all depends on the quality of what you feel, taste, see, and smell for the material that comes in your

Well, I suppose you could sand the varnish off if you didn’t like it very much . . . but, realistically, I don’t think it’ll affect the wine that much. If you’ve

That is so great to hear that you’ll be planting a vineyard. Welcome to the great Sonoma County viticulture adventure! My company has vineyards in Sonoma too and I’ve been making wine

In deciding to bottle, age or toss this batch, I suggest you spend some quality time with your barrel. Though you’re just past the usual bottling window (typical aging time for premium

You’ve hit on one of the classic difficulties of making wine at home. The equipment we use, from presses to barrels to filters, usually are much smaller than that used by commercial

You can definitely use wine yeast for baking bread. Bread yeast and wine yeast are both Saccharomyces cerevisiae and both work the same way, by eating sugar and converting it into ethanol

I would definitely try to store your wine in the dark if you can. Your wines are in what I’m assuming are clear glass demijohns and over the year or more aging

What’s the difference between cleaning and sanitizing? Cleaning refers to the manual removal of dirt, soil, and grime on an item or a surface. Sanitizing is the next step, which, when done

Ah yes, Monday morning quarterbacking is always tough when it comes to wine. Adding a complex yeast nutrient (a mix of nitrogen, amino acids, and other micronutrients) is something I do with

Thanks for bringing up this topic. There are some parts of the answer that’ll be really obvious but like so much in winemaking, it’s often up for interpretation and the subtleties may

AYou might be encouraged to know that brass fittings have a long and storied history in winemaking. In fact, if you travel the back roads of Europe and poke your head into

What an intriguing question. I’m having some pioneer-prairie-blacksmith-shop fantasy thoughts on how you might be able to toast the inside of your barrel on your own. Depends on how crazy you want

For harvest purposes, when adding SO2 to grapes in order to knock down feral yeast and bacteria (with the goal of reducing VA and letting your yeast of choice get a foothold),

Wine kits are so wonderful because they tend to be easier and more predictable than just starting from a fresh batch of grapes. Kits have instructions to follow and you’re right, most

I applaud you for trying fresh winegrapes in your home winemaking, you’re lucky that you are (relatively) close to a fine winegrape growing area like the Santa Ynez Valley. I grew up

QIn the above situation, what do you suggest I do? Do you agree that I should conduct MLF on my wines considering their high-pH characteristics? AFirst off, glad your Viognier got better!

Well, according to specific gravity, your cucumber wine (sounds refreshing) is dry. For RS-dry (residual sugar dry) you want to look for an SG of 0.992 and 0.996 on your hydrometer. If

Indeed, a pH of 2.9 is really low, even for a Sauvignon Blanc, and I think I would definitely de-acidify in that case. With deacidification you’ll always get some kind of precipitation;

Malolactic fermentations tend to stall, or not catch on at all, due to these seven most common factors: High alcohol: Over 14.5% and most strains will go through slowly. Over 15.5% and