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Topic: Troubleshooting

105 result(s).

Acetobacter Problems

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Well, it seems like you have been paid a visit by a colony of Acetobacter, aka acetic acid bacteria. They love air, eat alcohol, and turn it into carbon dioxide and vinegar. Not fun. The biggest issue is that no matter what, once you’ve got them and they’ve produced a certain amount of acetic acid,

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Cork Variability

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You’re absolutely right, raised corks can either be a problem (if they’re too high, or too high of a percentage from bottle-to-bottle) or it could be nothing at all. The devil is in the details and finding out why. Bear with me while I break down a few possible causes and their implications of what

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The Sulfite Blues, Curing A Stuck Fermentation and Freezing Grapes

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Q I have a Merlot to which I added SO2 thirteen days ago and it smelled ok. but last night I pulled a sample and it had a bruised apple smell and tasted sweet. The fruit is from the Dry Creek AVA in California (great fruit) at pH 3.5, but I tested SO2 yesterday and

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Sluggish Fermentation Woes

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Hmmm, it sounds like you’ve got a little bit of sugar left there. I would start, however, with a quick check of your numbers to be sure. A °Brix of -1.0 (0.995 specific gravity) is where “dryness” starts when measuring with a hydrometer. Please make sure you are temperature-correcting your hydrometer reading. If your juice/wine

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Over-Sulfited Wine

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Oh boy, oh boy, oh boy. Sounds like you have a lot of sulfur dioxide in that wine! Assuming standard FSO2 for bottled wine being around 25 ppm, am I correct in

Stuck Fermentations

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Before you start going crazy with a fermentation restart protocol, are you sure that it is really stuck? The first thing that I would advise you to do is to taste and compare your wine with your stepdad’s. At 9%, and compared to 15%, you should notice sweetness on the palate. If your wine tastes

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White Film In My Wine Barrel

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It sounds like you are doing the right thing. This is probably an aerophilic “flor” type yeast that is eating alcohol, and in the presence of air (if it was slightly untopped) decided to have a little fun in the headspace. If you don’t feel the taste or aroma are really damaged or changed, completely

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Adding Sambuca to Wine

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Well I like your moxie. Sometimes it takes a little thinking outside the box to really make our beverages sing, and in your case (though it would be anathema to a commercial winery, for which this kind of thing is prohibited by law) you just might want to give it a try. That’s perhaps the

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Sniffing The Cork

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You are more in the right here than your brother; when buying wine at a restaurant you really just smell and taste the wine. If the wine smells and tastes fine to

Dealing With Volatile Acidity

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Not knowing any more information than you give above, it’s tough to make specific recommendations so I’ll start with the general ones. Whenever you suspect VA (volatile acidity, or the production of vinegar) in your wine, make sure you’re protecting against the most obvious enemies of newly-aging wine: Oxygen and spoilage microbes. The first thing

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Testing for MLF Completion

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In the old days we would use paper chromatography to monitor the completion of malolactic fermentation (MLF). We dotted little drips of the sample wine, along with liquid standards of malic and lactic acids, onto a piece of paper. When dry, we rolled up the paper and stuck it in a big mayonnaise jar full

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Detecting, Measuring, and Preventing Volatile Acidity

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You’ve worked long and hard to craft that awesome red wine but now, you go down to the cellar to taste a sample out of the carboy or oak barrel to see how the wine is coming along. Oh no! The wine smells of vinegar, and worse yet, it reeks of nail polish remover. What

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Vineyard Queries: A Year of Questions and Answers

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This past year brought challenges and rewards for home vineyardists — and also a lot of questions for our vineyard expert Wes Hagen.

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Troubleshooting Guide for Home Winemaking

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A perfect stranger wanting to strike up a conversation about winemaking once came up to me and said, “Making wine is really easy. Don’t believe anyone who says otherwise.” Making wine is easy when all is “perfect,” but nothing is ever perfect in winemaking. Making great wine is a challenge more often than not given

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Can Lysozyme Arrest MLF?

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In my day job in Napa, California (as Winemaker for Garnet Vineyards as well as other consulting projects) I bottle plenty of “partial ML” Chardonnay every year and love the style. In fact, my Garnet Vineyards Sonoma Coast Chardonnay is about two-thirds malolactic complete, depending on the natural acidity of the year (lower acid years

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Understanding Oxygen and Oxidation in Winemaking

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As budding winemakers, one important principle we heed is protecting juice (must) and wine from oxygen’s baneful effects. But then we learn that yeast needs a “little” oxygen for a good fermentation, that reds benefit from “some” aeration, and that some white varietals can be subjected to lots of oxygen with no ill-effects while others

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Soapy Taste In Wine

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Though tough to define as it can smell different to everyone, there is unfortunately no wine lab analysis panel you can run that says, “Yessir, you’ve got an over-abundance of Ivory Soap Flakes on your hands.” However, if you don’t like it in your wine, it’s a problem. Delving into the wine chemistry literature of

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Volatile Acidity

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An introduction into volatile acidity (VA) and how to avoid it.

Choosing Corks and Wine Closures

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As I walked about the roomful of wine following April’s WineMaker International Amateur Wine Competition judging, I was reminded of how little thought is given to closures. Winemaking problems notwithstanding, this could confirm the fact that I found far too many wines to be oxidized. There were recycled screw caps, both aluminum from wine bottles

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Higher Alcohol Off-Odors in Wine

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Did you ever create a wine that seemed more viscous than your typical wine, or which may have exhibited heavier fruity odors, or perhaps a solvent-like smell? The culprits may well be higher alcohols, also called fusel oils; all wines contain some at various concentrations. Higher alcohols in small concentrations can contribute positive aromatic characteristics

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Stuck Fermentations

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Unfortunately, there are hundreds of possible causes of stuck and sluggish fermentations, and sometimes, even after careful investigation, we still can never understand what the cause may have been. With Mother Nature

Top 10 Winemaking Myths

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As in many fields — health promoting and weight-loss diets come to mind — that have grown from unfounded beliefs and around traditions, with newfound scientific knowledge proving or disproving long-held theories, the field of wine and winemaking has its share of myths, misconceptions and sheer quackery. To the uninitiated, enophiles can seem snobbish, often

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Fermentation Troubleshooting with Wine Kits

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The failure rate of wine made from kits is very low. Looking back at my database for the last 14 years and eliminating the weirder stuff (you simply would not believe how many pets find their way into fermenting vessels) it turns out that if you follow the instructions closely and have generally sound sanitation

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Gum Arabic: Winemaking’s Secret Weapon

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Gum arabic can do so many great things for your wines, from improving mouthfeel, making a thin wine taste fuller bodied, rounding out rough edges of grape tannins, increasing persistence of bubbles

Make Your Own Red Wine Aroma Sensory Kit

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Improve your ability to pick out aromas in a glass of wine with the use of an aroma kit. There are many wine aroma kits available but most cost well above $100; I put this kit together for around $30. The aroma kit uses several common household spices, so you might already have some of

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