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Understanding and Controlling Brettanomyces

It is both a spoilage yeast and the heart of many great wines of Bordeaux. We share what you need to understand about Brettanomyces, the com

Article

Boosting Aromatics, Removing Carboy Stains, Mycoderma, and Sanitation

The Wine Wizard offers steps to increase aroma for aromatic white wines. Plus, how to remove stains from glass carboys, whether high-proof a

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Live Chat with Gary Correia

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Tips For a Successful Malolactic Fermentation

When and to what container should I add the Opti’Malo plus™ Malolactic (ML) nutrient and then my dry-pitch ML strain?

Wine-wizard

Thoughts for Underripe Red Grapes

I assume it’s possible to make a rosé from Syrah, right? How long on the skins should I leave it to get a good pink color?

Wine-wizard

Tips For a Complete Fermentation

Article

Underripe Red Grapes, Malolactic Tips, and General Fermentation Guidelines

In the face of a cool growing season, contending with underripe grapes can be a challenge. The Wiz has some ideas for one grape grower who j

Wine-wizard

Reducing acid in wine

I’m making some red wine from local grapes this fall. I had nothing handy to deacidify the must at the crush.

Technique

Post-Fermentation Adjustments to Taste

When alcoholic fermentation is all wrapped up, most people assume that the wine is then mostly left alone to age. But winemakers know well t

Article

Reducing Bitterness, Micro-oxygenation On A Small Scale, and Deacidification Tactics

Citrus fruits contain a lot of interesting flavors, but making wine with them can be a challenge. Get advice on removing the bitterness that

Wine-wizard

Over-Sulfiting Your Grape Must

Wine-wizard

Micro-Oxygenation on a Small Scale