Topic: Troubleshooting

111 result(s).

Will Alcohol Kill Mycoderma?

There is a great summary of what mycoderma is and ways to deal with it written by Daniel Pambianchi at www.techniquesinhomewinemaking.com/white-surface-film. Folks can check out that blog post for a deep dive,

It’s Always a Good Time to Assess Your Wine

Making small adjustments to a wine the moment they are needed, as opposed to one large adjustment prior to bottling, will result in a more cohesive wine. A couple of award-winning home winemakers share when you should assess your wine and what to look for.

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 common misconceptions, and methods to tame this wild yeast.

Reducing Bitterness in Citrus Wine

Ah, the glory and heartbreak that are citrus fruits in winemaking. So many aromas! So many bright flavors! So much acid! And so many potential bitter compounds.  This is where a good

Causes and Treatments for Volatile Acidity

Winemakers always need to pay special attention to the possibility of rising volatile acidity and ways to stem its effects.

Troubleshooting A Blueberry Wine

Ah, blueberry wine! Blueberries, huckleberries, and black currants are all favorites when it comes to home winemaking, partly because they can make dark, mouth-filling wines that can resemble the finest red wines

Strategies for a Chaptalization Mistake

It sounds like you’re doing a lot of things right, especially being that your grape wine has taken off, but your plum wine is just plum tuckered out.  Seems like you’ve got

Whose Fault Was It?

Phil Plummer was one of the experienced judges at the 2022 WineMaker International Amateur Wine Competition. After three days of judging he found himself repeating similar comments on numerous entry sheets. Now he’s here to explain in greater depth the most common flaws he tasted and the techniques that can be employed to avoid them in your next vintage.

Balancing Wine’s Structure: Techniques to add and remove tannins

Tannins are a big piece of the large puzzle when balancing many styles of wine. It’s important to understand ways to increase or decrease their presence when that balance leans too heavily in one direction or the other.

Troubleshooting Malolactic Fermentation

Well, it’s tough to say what would make one cloudy and the other clear, except for the fact that they may not have been identical coming from your fermenters. If you did

Cures To An Oversulfited Wine

Since you can’t measure your free and total SO₂, let’s do some numbers to see what kind of a potential problem you might be facing. First off, let’s talk about your bottle-rinsing

Maturation Intervention

No matter how much attention we give a wine, sometimes it will disappoint when tasted for the first time during aging. It may not be faulted, just lacking a desired characteristic. That’s when it is time to intervene. Qualities like flavor, aroma, body, color, or even tannins can all be improved with a little help.

Properly Adding Copper

Ah yes, the classic “I sunk a bunch of pennies in my carboy” tale. Forgetting for a moment that modern pennies contain very little copper, there’s a reason that most winemakers I

Oxygen Ingression

Don’t worry, it’s happened to the best of us! If you can, check your pH and your VA (volatile acidity) to try to get a handle on whether or not this air

Overcompensating With Copper

Ah yes, Monday morning quarterbacking is always tough when it comes to wine. Adding a complex yeast nutrient (a mix of nitrogen, amino acids, and other micronutrients) is something I do with

Bench Trials and Tribulations

A home winemaker details the four bench trials he conducted to adjust the acidity of a low-pH Sauvignon Blanc to show how the process is done and share the impact each approach had on the wine.

Classes, Clubs, and Consultants: Getting expert help at home

Feedback is one of the quintessential parts of growing and learning in this hobby. There are many avenues a hobby grape grower and winemaker can take for evaluation and advice, so make sure that you’re looking in the right spots.

The Tale of the Stuck Fermentations

A fermentation is “stuck” when it fails to reach the desired conversion level of sugar, usually coming to a halt somewhere below 10 °Brix. It does not refer to a failure to start,

Less-Common Winemaking Pitfalls

A look at the causes and corrections winemakers can make for some of the less common, but still serious, winemaking faults.

Troubleshooting Off-Odor in a Viognier

Viognier can be a bit of an odd duck. Like Riesling, it can get some of those weird petrol/gas like aromas, and that’s just natural, from the grapes. Like Sauvignon Blanc, it

Benefit From Judge Feedback

Having your homemade wines judged by experts is a great way to get feedback and improve your winemaking. In order to do so, however, you need to understand what the judges are trying to tell you and apply it to your next wine.

Knocking Down Rot On Grapes

That’s a great question as we approach the harvest season. Though I don’t expect 2019 harvest to be like 2011 or 1998, many of us all over the country, from Oregon to

Pressure in the Home Vineyard: How to measure and mitigate fungal disease

It is not lost on the well-informed winegrower/winemaker that fungi — ancient, single-cell organisms that have been on this planet hundreds of millions of years longer than humans — are our best

Softening The Wine

Before I launch into my information about gum arabic and related products, do take a minute to think that gum arabic may not give you the result you’re looking for. Gum arabic

When Wines Go Bad

Get to know the most common wine faults, their causes, and fixes you can try to alleviate them.

111 result(s) found.