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Sweet Wines: Tips from the Pros

Two pro winemakers share advice for home winemakers to make sweet wine at home

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I am new to homemade winemaking and I want to begin making Port-style wines.

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I recently bottled a batch of Cabernet Sauvignon, which tastes fine but has an off odor.

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Tannin Myths and Methods

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Are there any fruits that are taboo in country winemaking? What tests should I do to ensure nobody becomes ill from my country wines?

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How do you know if it’s too late to add MLF?

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What is the film forming inside my bottles?

You might be encouraged to know that finding a light film inside some bottles after wines have been aged for a few months is entirely normal

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Can I recondition old corks?

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Can I Reduce Tannins in a Wine Kit Without Aging?

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Can I Salvage an Oak Barrel if I Burned a Sulfur Stick While the Barrel Was Wet?

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The MLF manufacturer’s instructions say the wine should be less than 15 ppm. Isn’t that risking spoilage?

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Is the salmonella (commonly associated with eggs) a problem to consider when fining with egg whites?