Date: Fall 2001

QI have been making wines for more than 20 years, but I have a problem with initial sugar determinations, added sugar requirements and subsequent alcohol content. Hydrometer readings on the initial crushed

Dear Wine Wizard, I raised the TA of the must from 0.5 to 0.6 at the beginning of fermentation for my red wine. Should I still add malolatic bacteria to start MLF

You’ve hit the nail on he head — a hydrometer reading does depend on the amount of suspended solids in the juice that you’re measuring. As sugar is more dense than water,

Harvest is swiftly approaching and we need to get ready. Learning some of the lingo and common practices of commercial vineyards will help you choose the perfect day for bringing the fruit

Do you know why two identical grape varieties from geographically similar viticultural areas will turn out different wines? Or, could you correlate a wine’s quality and aging potential to its acidity, pH