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Oxidation in Winemaking

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When Life Gives You Limes Make Wine

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Oxygen Reduction in Winemaking

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Moldy Odor In My Wines

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Restart Stuck Fermentations

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Brettanomyces

If you’ve ever tasted a wine that had a funky “barnyard” quality to it, you already know what Brettanomyces can do. Find out how to pr

Technique

Controlling Brettanomyces: Tips from the Pros

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Volatile Sulfur Compounds and Hydrogen Sulfide in Wine

If you have ever encountered volatile sulfur compounds in wine, of which hydrogen sulfide is the most common, you know how repulsive the sme

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Home Winemaking Quality Control

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20 Home Winemaking Troubleshooting Tips

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Reductive Resolutions

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Impact of Oxygen on Winemaking

Oxygen’s presence or absence at the various stages of winemaking can have extraordinarily important and lasting effects on what our wines

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Perfecting and Protecting Wine Color

It’s said that people eat and drink with their eyes, and when it comes to wine there is no exception.Find out how to create and protect the

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Re-Fermentation Issues

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Troubleshooting Wine Kit Aroma

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Sweetening Wine Without Refermentation

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Sluggish Fermentations — Cabernet Franc

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Adding Copper

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

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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 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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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 recently bottled a batch of Cabernet Sauvignon, which tastes fine but has an off odor.

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Tannin Myths and Methods

Tannins are way too important to ignore because of their contribution to wine structure, mouthfeel, color stability and ageability.

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What is the film forming inside my bottles?

You might be encouraged to know that finding a light film inside some bottles after wines have been aged for a few months is entirely normal