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Date: Winter 2001

5 result(s).

Fizzy Wine & Gravity Readings: Wine Wizard

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QI have just made my first batch of wine, a white one. Funny things have been happening to it. Everything seemed to go well with the fermentation of the wine. When it was done, I transferred it to the carboy. As I expected, the wine cleared on its own. At this point I added a

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I am getting different gravity readings in my just-crushed juice from samples taken from the top and bottom of the vessel. What’s going on and is there a proper place to take these readings?

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Your question is a valid one — one that many winemakers before you have wondered about. As you have discovered, where you take a sample from in a tank can give you varying readings and you find yourself wondering which reading is the most accurate. The specific gravity (or degrees Brix, or Baume, depending upon

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My first white wine has a fizziness and tasted like it is almost carbonated. Do you have any suggestions?

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Wine Wizard replies: First of all, you need to make sure that the fermentation is finished. You do this by checking your sugars with a hyrdrometer. Fermentation for a “dry” wine is

Aging Gracefully

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Some truly remarkable changes occur when a wine is allowed to age. The more simple initial aromas eventually give way to a panoply of rounded, complex bouquets. Cabernet can take on the

2001 Label Contest Winners

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Gold Medal Winners Joan Huff Louisville, Kentucky Joan won honorable mention in last year’s contest with a similarly colorful label. She and her husband ordered some Muscat grapes from California and things

5 result(s) found.