Wine-wizard

How is Fume Blanc made? I would like to make some at home!

Wine-wizard

Is yeast extract the same as yeast hulls and yeast nutrient? And what is the best way to use it?

Wine-wizard

What changes the color to blue when water is used to clean containers that held elderberry juice I used for winemaking?

Wine-wizard

Would a welding supply company be a good source of argon gas for winemaking?

Wine-wizard

When I opened my blueberry-Zinfandel wine I was struck by a strong acetone-type smell. Am I experiencing bottle sickness or TCA?

Technique

From Cleaning to Bottling: Tips from Adelsheim

Article

The Willamette Way to World-Class Wine

Oregon’s Willamette Valley offers a cooler climate that is ideal for Pinot Noir, Chardonnay, Riesling, and other popular varieties, as their

Wine-wizard

What can cause homemade wine to have a slight “vinegar” taste?

Wine-wizard

I’ve read you can use bananas to give body to thin wines. Can you please explain why this works and any impact on flavor?

Wine-wizard

Is it better to separate free-run wine from the pressed wine during fermentation and should they be blended before bottling if you are making Zinfandel?

Our Zinfandel wine is now in secondary fermenters, with free-run wine separate from the pressed. Do you have advice on allowing the free and

Technique

The Art of Winemaking

Wine-wizard

I did not rehydrate my yeast before I pitched it. How do I do this and what happens if I don’t?