Wine-wizard

Role of Sulfur Dioxide

Explore the role sulfur dioxide plays in winemaking and why a batch of wine that uses SO2 will have more lees than one that does not.

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Sanitizing With Sulfur Dioxide and Citric Acid

Article

Sulfur Dioxide: Fact and Myth

Winemakers have a lot of misconceptions about sulfur dioxide and its use in winemaking. Though somewhat controversial, longtime wine educato

Stench of Sulfur & Excess CO₂: Wine Wizard

Technique

Volatile Sulfur Compounds and Hydrogen Sulfide in Wine

If you have ever encountered volatile sulfur compounds in wine, of which hydrogen sulfide is the most common, you know how repulsive the sme

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

Article

Boosting Aromatics, Removing Carboy Stains, Mycoderma, and Sanitation

The Wine Wizard offers steps to increase aroma for aromatic white wines. Plus, how to remove stains from glass carboys, whether high-proof a

Article

“Fruit Floaties”, Sweetening Wine, Free SO₂ levels

Because sulfur dioxide is so easily-oxidizable, hydrogen peroxide naturally ‘finds’ the easily-oxidized SO₂ and the two hopef

Article

Exploring The Corking Options and Making Acidity Adjustments

Most closures are packaged pre-sanitized, usually with sulfur dioxide in the sealed bags that come from the manufacturer.

Article

The Basics of Sulfite

Learn the basics of what sulfur dioxide is, as well as when and how to use sulfite in your winemaking.

Article

Malolactic Problems and Cleaning with Chlorine

Some of the SO₂ gas created by the sulfur wick certainly will transfer into the wine as sulfur dioxide.

Technique

Make Wines to Age

It starts with great fruit, but to make age-worthy red wine the winemaker must also consider acidity, tannins, sulfur dioxide, oxygen, cella

Technique

Pressing Matters

Pressing is not simply about extracting liquid—it is about managing the extraction of phenolic compounds, tannins, color, and other struct

Article

Cerasuolo Rosé

Cerasuolo-style rosés extract greater color, flavor, tannin, and texture to bridge the gap between the refreshing acidity of white wine and

Technique

Balancing Must

Grapes aren’t always harvested with ideal numbers to be made into wine. Getting them often requires intervention by the winemaker. This co

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pH Adjustments

Is raising pH with potassium bicarbonate a good option?

Wine-wizard

Dandelion Wine Troubleshooting

Troubleshooting dandelion wines that carbonated in bottles or browned early.

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Adding Fruit Character

The Wizard offers recommendations to boost the light fruit flavor in a red wine that is lacking.

Wine-wizard

How Wine Evolves in the Bottle

The Wine Wizard explains how wines evolve in the bottle, which is not always linear.

Wine-wizard

Flat Sparkling Wine

After three months of settling, 10 bottles out of 30 were carbonated. Why were the other bottles flat?

Technique

Shaping Body and Mouthfeel in Wine

Whether the body of your wine is too thin, fallen out of balance during bulk aging, or has stubborn tannins that resist softening, there are

Technique

Carbonic Maceration Techniques

Used to emphasize fruity character or reduce earthy or “foxy” flavors, carbonic maceration is a red winemaking whole bunch fermentation

Article

The Power of Tannins

You may think of tannins as no more than the drying or puckering sensation they provide; however, tannins also play a role in mouthfeel, col

Wine-wizard

When and ways to adjust acidity

How and when do I measure to determine how much tartaric to add, what the tartaric ppm should be, and any other question I don’t know to a

Wine-wizard

Homogenization Prior To Bottling

Why and how to to homogenize your wine prior to bottling.