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Topic: Troubleshooting

95 result(s).

Impact of Oxygen on Winemaking

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Oxygen’s presence or absence at the various stages of winemaking can have extraordinarily important and lasting effects on what our wines taste like. Too much and you risk oxidation damage, too little

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Re-Fermentation Issues

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Let me put on my thinking cap. Indeed I think you are facing a re-fermentation and I’d bet that it is due to your 1% residual sugar, but perhaps secondarily to a

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Troubleshooting Wine Kit Aroma

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Before we finish shooting smelly troubles in wine kits we need to do a quick recap of the basics of troubleshooting: Almost all of these issues can be avoided if you carefully

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Sweetening Wine Without Refermentation

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Unfortunately, there are only so many options for preventing fermentation in sweet wines and they all involve some degree of sacrifice or difficulty. The list of “cons” is long compared with the

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Sluggish Fermentations — Cabernet Franc

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See my response here regarding general information about stuck and sluggish fermentations. Your wine is a lot closer to dryness (essentially 0 °Brix) than the previous reader’s sweetest lot, so I don’t

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Adding Copper

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As you’ve probably read in my columns and in the Winemaker’s Answer Book, though I like to “let wine be what it will be,” when it comes to potentially toxic things like

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I accidentally made my sulfite solution at 20%. Is the wine still drinkable?

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Since I don’t know what your “recommended” number was it’s impossible for me to know what a double addition is in this case. Therefore, you should definitely exercise caution before drinking and

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Should I try using carbon dioxide whenever I rack to expel oxygen. Or should I bottle sooner?

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I have to commiserate with you on the Sangiovese and oxidation dance. For some reason, this grape varietal seems to be especially prone to color (and related oxidation) issues. Much like Pinot

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I have about 30 gallons (114 L) of Cabernet Franc in 5-gallon (19-L) carboys that have a small yellow ring in the neck. Do you have any suggestions?

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The dreaded “ring around the carboy” strikes again! Quickie answer – your instincts are correct. I would rack to clean containers and, since you’ve already added SO2, and since I doubt your

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How do I really know that my juice is Syrah, and are there Syrahs that don’t have that deep purple color?

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I purchased Syrah juice this past fall from a well-established distributor of grapes and juice in California and have gone through usual fermentation and stabilization processes. The wine has now been aging

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I recently bottled a batch of Cabernet Sauvignon, which tastes fine but has an off odor. Did I miss something, or will this go away with aging?

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I recently bottled a batch of Cabernet Sauvignon, which tastes fine but has an off odor. I keep all my notes and regularly follow the same procedures. I buy my juice already

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Off Odors, Port-Style Wines: Wine Wizard

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I recently bottled a batch of Cabernet Sauvignon, which tastes fine but has an off odor. I keep all my notes and regularly follow the same procedures. I buy my juice already

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Tannin Myths and Methods

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 From modern wine chemistry labs to your home winery — what is known about tannins and how can winemakers control their impact on their wine? Research is debunking many widely-held beliefs about

Tannin Myths and Methods

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From modern wine chemistry labs to your home winery — what is known about tannins and how can winemakers control their impact on their wine? Research is debunking many widely-held beliefs about

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Building Brass, Fortifying Facts: Wine Wizard

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After reading a recent article in WineMaker about using a pump to transfer wine, I put together my own pumping system. My question pertains to the possible negative effect of the wine

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Reconditioning Corks, Bottle Film: Wine Wizard

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I have a number of novelty corks I brought back from Europe in 1960. They haven’t been used since then, so they are quite dry. Can anyone tell me if there is

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Adding Acid to Sanitize, Sparkling Situation: Wine Wizard

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Acid for sanitizing In The Winemaker’s Answer Book (on page 54), you say to add 12 grams of citric or tartaric acid to your sanitizing solution. Is it OK to use an

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Volatile Acidity, Refractometers: Wine Wizard

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Oak chips, mesh bag? I am using Flextanks and oak chips for my wine and am really liking the results. However, I put the oak chips in loose and they clog up

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Testing for Dryness, Empty Airlock: Wine Wizard

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Testing troubles I’ve been frustrated with the use of Clinitest tablets for measuring the end point or final dryness in my homemade wine and have been wondering and reading about the use

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Malolactic in Action, Lowering pH: Wine Wizard

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Visual MLF? I’ve got about 5 gallons of Baco Noir that just finished fermentation. I live in the Finger Lakes region of New York and I understand that both the region and

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Can MLF bacteria become airborne?

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Spring and summer are ideal times for yeast and bacteria, who may have been mid-ferment when cold winter weather hit, to wake up after a long sleep and begin partying again! I’m

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Refermentation, malo on the move: Wine Wizard

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What’s with the fizz? I bottled an Amarone from juice about six months ago. I have been trying it every couple of months to see how it is coming along. I opened

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Yeast-free wine and quality control: Wine Wizard

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Yeast-free wine? I am a wine lover, but unfortunately I have an intolerance to yeast. Is there a yeast-free or low-yeast wine? John via email Though I’m no medical doctor (I limit

Wine Wizard Revealed & Top 10 Winemaking Questions

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A Word From the Publisher And the Wine Wizard is……. “When will my fermentation stop?” “Why did my fermentation stop?” One thing I can count on as publisher of WineMaker magazine is

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The Perils of Volatile Acidity

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It’s as much a process as it is a condition. It’s also a perfectly natural part of the fermenting process. It can happen at any time and depending on when and how

95 result(s) found.