Wine-wizard

Color Loss in Candy Cane Wine

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Exploring The Corking Options

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Measuring Brix in Fermentation

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Red Wine Sediment

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Understanding Bentonite

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Carbonic Maceration

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Blending Stuck Wine

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What To Consider When Selecting A Yeast

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Drinking From Brass

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Clearing A 23-Year-Old Concord Wine

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Wild Fermentations

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Big Reds Aging Time

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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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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?

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The MLF manufacturer’s instructions say the wine should be less than 15 ppm. Isn’t that risking spoilage?

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Is the salmonella (commonly associated with eggs) a problem to consider when fining with egg whites?

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Egg White Fining, Malolactic Levels: Wine Wizard

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Would you recommend using dry ice to control the temperature of must?

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Testing Wine Barrels, Dry Ice: Wine Wizard

The Wine Wizard discusses how to test your wine barrels, and whether dry ice helps in the grape or must stage.

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Using Egg Whites To Fine White Wine

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Can you make wine out of anything?