Wine-wizard

Can MLF bacteria become airborne?

Wine-wizard

Can I fix a re-fermented wine?

Wine-wizard

Refermentation, malo on the move: Wine Wizard

Wine-wizard

Wine Wizard Revealed & Top 10 Winemaking Questions

Wine-wizard

What could cause the acid levels in my wine to rise as it ages?

Technique

The Biology of Malolactic “Bugs”

An insider’s view of the more technical aspects of malolactic fermentation (MLF).

Wine-wizard

I’ve heard both “yes” and “no” on soaking corks before bottling… So to soak or not to soak?

Wine-wizard

A friend recommended microwaving corks in a bowl of water to sanitize them…

Article

Carmine: Cold tolerant and color-rich

Carmine is a vinifera cross of Cabernet Sauvignon and Carignane. We review its history and characteristics, and give you a recipe to try.

Technique

Riesling Lessons of the Mosel Masters

Article

Mead: From Nectar to Nirvana

Article

The Perils of Volatile Acidity

Volatile acidity (VA) is basically the process of wine turning into vinegar. For home winemakers, it’s a common problem.

Wine-wizard

Sanitation Sanity: How often should wine equipment be sanitized?

Wine-wizard

What is the best way to store plastic fermentation tubs and keep them clean?

Wine-wizard

How long should I age wines made from fruit other than grapes?

Article

Wild Yeast: The Pros and Cons of Spontaneous Fermentation

Making wine with wild yeast has been a source of debate for many because of its unpredictable nature. Should you make your wine from wild ye

Wine-wizard

I noticed an oily film on top of my Norton before I racked it. What should I be worried about and how do I fix it?

Wine-wizard

I added grape concentrate to boost the sweetness of a dry wine at bottling and added sorbate. The flavor is good, but there is some kind of gas in the wine. Any thoughts on what happened?

I made a Muscadine wine this year that ended up very dry with harsh flavor. I wanted it to have more of a grape flavor so I added some grape

Article

Fruit Port

The principle for making a port-style wine — whether using grapes, fruit or juice — is pretty much the same. Here’s the basic procedur

Wine-wizard

Is it possible for the potassium metabisulfite powder I use for sanitizing to lose its strength over time?

Wine-wizard

Why does red wine give me a headache, but white wine doesn’t (assuming I haven’t had too much of either)?

Cool Refreshing Riesling

Article

Super Syrah!

Syrah can do well in a wide variety of climates and produces wine in a number of styles, from drink-it-today fruity to structured and age-wo

Wine-wizard

Can you remove excess sulfite from a batch of wine?

Wine-wizard

What can I do to make my wine more dry and less sweet?