The Wizard points to heightened sulfur dioxide levels as the reason a home winemaker’s malolactic fermentation never took off.
Sodium bentonite vs. calcium bentonite for fining, and refractometers vs. hydrometers.
Cold stabilization, blending & timing of malolactic bacteria and nutrient additions.
The Wiz advises how to keep color from dissipating from red wines, and also offers tips to make Zin.
Sediment painting aged wine bottles, and the Wiz's own process to choose yeast strains.
Tips on adding bubbles to a still wine, whether to re-rack bottles with sediment, and high-acid grapes.
The Wizard addresses moldy odors, calculating molecular SO2, and fixing a brown Sangiovese.
The Wine Wizard explores candy cane wine, 22-year-old Concord wine, and maple wine.
A reader seeks advice from The Wiz on making lime wine, and another has a problem with a rosé re-fermenting.
The Wine Wiz discusses how to determine what grape might grow where. Also, what to do about a white film?
Avoid the most common attributes of a stuck fermentation with advice from the Wizard.
The Wiz suggests the "milky spore" bacteria to eradicate Japanese beetles from the vineyard. Plus, adjusting aged wine.
The Wiz discourages a winemaker from using softened water and advises another to blend a boozy Syrah.
The Wiz dishes on alternative sweeteners and turns over information on composting your pomace.
The Wiz helps a reader who is seeing "brains" in her carboy, and discusses sweetening wines after malolactic fermentation.
The Wiz shares some troubleshooting tips for two questions about stuck fermentations. Plus: Does cooking with wine reduce acid?
The Wiz mulls over a Muscat question and discusses reusing barrels if a wine exhibits excessive volatile acidity.
The Wiz responds immediately to a question regarding a delayed malolactic fermentation. Plus, the origins of an orange color in a strawberry wine.