Wine-wizard

Putting A Value On A Vineyard

Article

When Life Gives You Limes Make Wine, Re-Fermentation, and The Value Of A Vineyard

You could also try to take your lime wine and see what other kind of fun beverages you could make with it as a mixer . . .

Wine-wizard

Making Maple Wine

Article

Color Loss in Candy Cane Wine, 23-year-old Concord, Deprived Vines, and Maple Wine

Because of their chemical composition under wine pH (acidity) and fermentation conditions it’s quite possible these color compounds won’

Wine-wizard

Deprived Vines

Article

Moldy Odor In My Wines, Calculating Molecular SO₂, Brown (Red) Wine

TCA, or the “corked” off-aroma, is caused by ambient molds interacting with a chlorine molecule of some kind, usually from domestic wate

Article

Exploring The Corking Options and Making Acidity Adjustments

Most closures are packaged pre-sanitized, usually with sulfur dioxide in the sealed bags that come from the manufacturer.

Technique

Micro-oxidation in White Wines: Tips from the Pros

Not all white wines should be treated equally when it comes to processing juice. Here are some helpful tips and insights winemakers should c

Wine-wizard

Bottle Sediments

Article

Adding Sparkle To Your Wines, Bottle Sediments, and Reducing Acidity

To maximize your chances of a successful in-the-bottle fermentation you need to prepare a starter culture.

Article

Measuring Brix in Fermentation, Drinking From Brass, and Yeast Options

I would argue that the rapidity with which the sugar is consumed (and the density is lowered) is almost as important as the level of sugar i

Wine-wizard

Yeast Options