Date: Dec 19-Jan 20

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;

Live Chat with Bob Peak, which took place on January 22, 2020.

Live Chat with Alex Russan, which took place on December 19, 2019.

Get advice on how to “finish” your wine made from a kit — the steps near the end of the process and after the instructions that come with the kit come to an end that you can take to improve on them.

Whether you are new to the winemaking hobby or looking to supplement your grape winemaking during the off-season, making wine from a kit results in great tasting wine in less time and

A home winemaker details the four bench trials he conducted to adjust the acidity of a low-pH Sauvignon Blanc to show how the process is done and share the impact each approach had on the wine.

This past April, experienced judges evaluated a total of 646 wine kit entries as part of the overall 2019 WineMaker International Amateur Wine Competition featuring 2,305 total entries. This large collection of

Rising temperatures have led to grapes that are higher in sugar and lower in acid at harvest. Winemakers are beginning to look at microbial strategies to help keep wines in balance with lower alcohol levels and increased acidity.

Winemaking roots can run deep in some families and those roots can often get intertwined. The Walker family from Connecticut shares their appreciation of how their roots have ties to several other winemakers near and far.

Getting a wine’s acid levels right plays a big role in perception and profile, but numbers only tell part of the story. Don’t just use numbers to decide how you treat your wine — use some sense and your senses.

Feedback is one of the quintessential parts of growing and learning in this hobby. There are many avenues a hobby grape grower and winemaker can take for evaluation and advice, so make sure that you’re looking in the right spots.

When it comes to the grapes found in Champagne, most casual wine drinkers can point to Chardonnay and Pinot Noir, but Pinot Meunier is often left off that list. Find out about the forgotten grape of Champagne, its history, and why you may want to give it a try if you can.

Not all wines can or should be backsweetened, but that doesn’t mean you shouldn’t learn the process. Find out the basics of backsweetening.

Higher pH wine can be easily fixed . . . but the question is, should they be? As is often the case, the answer is sometimes. The Wiz digs deep into one reader’s pH dilemma as well as properly stabilizing a white wine and a fermentation question on a cucumber wine.