Topic: Troubleshooting

111 result(s).

Wine Kit First Aid

You: a happy winemaking citizen, going about your lawful fermentation business, enjoying the marvellous convenience and quality that the wine-kit industry has provided you. Your kit wine: usually a tractable and pleasant

What can I do to prevent my recurring problem of excess CO2 in my wines?

Unless you artificially carbonate your still wines by kegging them, there is only one possible source of carbon dioxide in wines — microbes, specifically little bacteria and yeastie beasties that love to

My finished wine has the aroma and taste of burnt rubber. What did I do wrong?

Dear Wine Wizard, Here’s one problem you may have been asked about before. My finished wine has an aroma and taste of rubber and burnt toast, a bit like burnt rubber. Since

Avoiding Wine Kit Pitfalls

There are a lot of wine kits out there today, and their variety and quality is improving. Kits wines are designed to be easy to make, but they’re not foolproof. Even kit

My first white wine has a fizziness and tasted like it is almost carbonated. Do you have any suggestions?

Wine Wizard replies: First of all, you need to make sure that the fermentation is finished. You do this by checking your sugars with a hyrdrometer. Fermentation for a “dry” wine is

My wine has developed a foul taste and odor from Brettanomyces. Is it correctable?

Brettanomyces is a particularly nasty yeast that is often the bane of the collective existence of many winemakers. Its foul-smelling byproducts have often been called “barnyardy” or “mouse pee-like” on the sensory

When I opened my blueberry-Zinfandel wine I was struck by a strong acetone-type smell. Am I experiencing bottle sickness or TCA?

I’m so glad you’ve discovered the pleasures of blueberries and Zinfandel! I find that these two fruits complement each other well in Bordeaux-style red winemaking. But you also seem to be experiencing

What can cause homemade wine to have a slight “vinegar” taste?

Seems like an attack of your friend and mine, the acetic acid bacteria. These bacteria live in wineries, on winery equipment and in the air. In fact, you’re probably breathing some in

Troubleshoot a Stuck Fermentation

It’s hard to dispute that winemaking is an art. And it’s no surprise that winemakers sometimes act like artists. Now imagine, if you will, a room full of artists who meet to

Do you know why my blackberry wine’s color precipitates out?

Wine Wizard replies: Even though I’d have to see the recipe and an outline of what you do every step of the way to truly diagnose the cause, I can, however, tell

Preventing Off-Flavors

Sometimes things go wrong, and the result is off-flavors. But most wine defects are easily prevented with good sanitation and a few simple winemaking techniques.

111 result(s) found.