Wine Wizard

Ah, kits are getting so clever these days! I would say it all depends on the quality of what you feel, taste, see, and smell for the material that comes in your

Wine kits are so wonderful because they tend to be easier and more predictable than just starting from a fresh batch of grapes. Kits have instructions to follow and you’re right, most

To address your first question: A chemistry teacher in high school once mentioned that since distilled water was free of minerals and many dissolved gasses, it behaved differently in osmotic equilibrium situations

Good for you for thinking “outside the box” and going with a different yeast choice. I love both D80 and D254 for Syrah. D80 was isolated by the ICV in 1992 from

First, make sure that the portion left over, i.e. the portion you are not bottling now and will be adding more oak to, will be stored in a completely full (or “topped

Your question about metatartaric acid is a good one and one that brings to mind similar confusion and questions many of us have when faced with a litany of fining agents (and

It seems to me like your Carmenère is a candidate for one of the “Wine Wizard’s” cheapest, easiest and most favorite ways to improve a tannic wine; egg white fining! What could

Argon gas My carboys are 6 1⁄4 gallons (24 L). I am making mostly heavy reds and want to bulk age in glass carboys for up to twelve months before bottling. I

Wine Wizard replies: Your question is complex. In fact, it could lead to pages upon pages of response if I elucidated upon “all those chemicals” (and many of them are not really

 In regards storing your opened can of concentrate, I would freeze it. Dump the remains into a Tupperware or other freezer-safe storage container and stick it in your freezer. The high sugar